According to the National Eczema Association, an estimated 36.1 million people in the United States have some form of eczema. Whether it be atopic dermatitis, contact dermatitis or nummular eczema, millions of Americans struggle with the itchy, irritating skin condition. While it’s not exactly known what causes eczema—though it is likely thought to have to do with genetics or a weakened immune system—a new study just found that a certain type of diet could increase the risk of eczema flare ups in adults.
Salty Food and Eczema: What This UCSF Study Found
Aimed at discovering the non genetic-related causes of atopic dermatitis, researchers at the University of California San Francisco examined data from urine samples and medical records from 215,832 adults in the U.K. biobank. As it turned out, the study found a one-gram increase in estimated daily salt intake associated with an 11 percent higher risk of eczema in adults, with five percent of the participants being diagnosed with eczema throughout the study.
“I don’t think all eczema is related to salt,” said Katrina Abuabara, lead author of the study. “I think this is one piece of things that’s probably a trigger for some people.” Abuabara went on to note that, “We don’t yet know if reducing sodium intake would reduce eczema severity,” she said. “So we’re doing more work before we can specifically recommend that or recommend a particular diet.”
According to New York dermatologist Marisa Garshick, MD, “It is thought that sodium may contribute to inflammation that is seen in eczema, but it is important to note there are other known genetic and environmental factors that contribute to eczema as well. That said, this study identifies an association, but more studies are needed to determine if reducing dietary salt intake can actually improve eczema.”
