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 psoriasis patients, correctly choosing various foods is particularly important. Foods that hinder recovery should be avoided, while those that aid recovery 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 peppers, black pepper, ginger, scallions, and garlic; they should also eat less or avoid fried and dry foods, such as dough sticks, pancakes, and five-spice foods, and eat less or avoid fishy and allergenic foods, such as seafood, crucian carp, mutton, beef, and dog meat.
2. Alcohol should be prohibited, including spirits, beer, rice wine, and wine.
3. Certain foods should be reasonably provided based on the needs of the condition. For example, patients with more scales and obvious desquamation should consume more high-protein foods. Patients with psoriasis should eat more eggplant, loofah, purslane, red beans, and winter melon.
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 can help alleviate the condition and promote the recovery of skin lesions.
The above is the dietary research conducted for the prevention and treatment of psoriasis.