Diet in dermatology: Part II. Melanoma, chronic urticaria, and psoriasis

Era Caterina Murzaku, Tara Bronsnick, Babar K. Rao

Research output: Contribution to journalReview articlepeer-review

39 Scopus citations


The roles of dietary factors in aggravating, preventing, or treating skin diseases are common questions encountered in dermatology practice. Part II of this two-part series reviews dietary modifications that can potentially be utilized in the management of melanoma, chronic urticaria, and psoriasis patients. Specifically, we examine the effect of alcohol consumption and supplementation with vitamins D and E, polyunsaturated fatty acids, selenium, green tea, resveratrol, and lycopene on melanoma risk. The relationships between chronic urticaria symptoms and dietary pseudoallergens, gluten, and vitamin D are analyzed. We explore weight loss, reduced alcohol consumption, and gluten avoidance as means of reducing psoriasis-associated morbidity, as well as the possible utility of supplementation with polyunsaturated fatty acids, folic acid, vitamin D, and antioxidants. With proper knowledge of the role of diet in these cutaneous disease processes, dermatologists can better answer patient inquiries and consider implementation of dietary modifications as adjuncts to other treatments and preventative measures.

Original languageEnglish (US)
Pages (from-to)1053.e1-1053.e16
JournalJournal of the American Academy of Dermatology
Issue number6
StatePublished - Dec 1 2014
Externally publishedYes


  • chronic urticaria
  • diet
  • melanoma
  • nutrition
  • psoriasis

ASJC Scopus subject areas

  • Dermatology


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