Research indicates a potential connection between eczema and the gut microbiome. An imbalance in gut microbes can trigger chronic inflammation, which may compromise the skin barrier. When the gut lining is damaged, inflammatory markers can enter the bloodstream, exacerbating skin flare-ups. Studies have found that infants with less microbial diversity or lower levels of beneficial gut bacteria during their first year are more prone to developing eczema later in life.
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A diverse diet rich in plants can nourish beneficial gut bacteria, leading to increased production of short-chain fatty acids that help reduce inflammation and support skin health. Traditional fermented foods, such as kefir, kimchi, and sauerkraut, introduce live microbes that may enhance gut health and thereby improve skin conditions.
Eczema is a chronic skin condition characterized by itchy, dry, and painful patches. Its precise causes are not fully understood, but research continues to suggest a link with gut health. There are several forms of eczema, with atopic dermatitis being the most common. It often correlates with food allergies and is likely triggered by a flawed immune response. Contact dermatitis arises from exposure to irritants, while seborrheic dermatitis affects oil-rich skin areas. Other types include discoid dermatitis and dyshidrotic dermatitis, known for causing itchy blisters.
Treatment for eczema can involve moisturizers, steroid creams, and antihistamines to alleviate symptoms. Research has investigated whether probiotics can aid those affected by eczema. Probiotics are akin to beneficial bacteria in the microbiome and may help improve gut health. Available in supplements and fermented foods, specific probiotics like Lactobacillus rhamnosus and Bifidobacterium animalis have shown promise in reducing the development of eczema in infants.
However, studies examining the effect of probiotics on existing eczema symptoms have yielded mixed results, with many showing little or no improvement in symptom severity or quality of life for adults already diagnosed with eczema. Evidence suggests that a diet high in fermented foods correlates with a lower risk of developing eczema later in life. For example, adults in a Korean study who consumed fermented foods frequently were significantly less likely to have eczema.
In addition, research from Japan indicated that infants whose mothers regularly consumed fermented soybeans during pregnancy were less likely to develop eczema compared to those whose mothers had them less frequently.
To improve gut health, nutrition experts recommend daily consumption of probiotic-rich foods alongside prebiotic foods like onions, bananas, asparagus, legumes, and whole grains, which promote the growth of beneficial gut microbes. Although these guidelines offer a general framework, personalized dietary approaches may be more effective.
Eczema is marked by inflamed, often itchy skin, and while causes are still being studied, evidence increasingly supports a relationship between eczema severity and gut health. Adults who consume diets rich in fermented foods may lower their risk of developing eczema, while pregnant women who consume such foods may decrease their child’s risk. Probiotic supplementation may also play a role, although its effect on existing eczema symptoms remains uncertain.