The relationship between psoriasis and diet is self-evident. In clinical practice, there are often cases where improper diet leads to the recurrence or worsening of psoriasis, as well as examples where reasonable diet helps alleviate the condition. Therefore, for patients with psoriasis, correctly choosing various foods is particularly important. Foods detrimental to recovery should be avoided, while those beneficial should be appropriately selected. The general principles are as follows:
1. Patients in the progressive stage should eat less or avoid spicy and stimulating foods such as chili peppers, black pepper, ginger, leeks, and garlic. They should also eat less or avoid fried and dry foods like dough sticks, pancakes, and five-spice foods. Additionally, they should eat less or avoid fishy and hair-raising foods like seafood, crucian carp, mutton, beef, and dog meat.
2. Alcohol consumption should be prohibited, including spirits, beer, rice wine, and wine.
3. Certain foods should be reasonably provided according to the needs of the condition. For example, if there are many skin lesions with obvious scaling, high-protein foods should be consumed more. If the skin lesions have scales, foods such as eggplant, loofah, purslane, red beans, and winter melon should be eaten more.
4. Normally, one should consume more foods rich in vitamin C, vitamin E, and vitamin A, such as fresh leafy vegetables, tomatoes, carrots, lean meat, and fruits, which help alleviate the condition and promote the recovery of skin lesions.
The above are dietary considerations studied for the prevention and treatment of psoriasis.