Eczema is an allergic skin condition that causes itchy, dry skin and hives that become aggravated and spread when exposed to allergens. Eczema can be connected to certain foods, with symptoms of swelling and itching intensifying after consumption.
Eczema is brought on by antibody responses to food allergens, promoting histamine releases throughout the body that result in inflammation. Consuming food triggers leads to pronounced discomfort within five minutes of ingestion.
Food allergies can cause eczema or aggravate preexisting eczema symptoms resulting from allergies to materials, environmental triggers or chemicals. Eliminating food allergens leads to symptom relief and reduces the onset of reactions.
Common dietary agents known to cause or increase symptoms of skin swelling and dryness associated with eczema include seafood, dairy, eggs, nuts, wheat and additives and preservatives that cause chemical sensitivities.
RAST blood tests measure antibody responses to potential food allergens, with high levels of IgE antibodies indicating an allergy. Food challenge tests confirm eczema-related allergies based on levels of topical irritation.
Eczema can be treated with moisturizing soaps and lotions, topical steroids and antihistamines for reduction of swelling, allergy shots treating chronic symptoms and antibiotics alleviating bacterial infections caused by itching.