If you have rosacea, you may have noticed that some foods trigger or worsen the symptoms. Tailoring your diet to include foods that help treat rosacea and to avoid foods that cause it can help.
Read on to learn what foods to avoid and include in the Pericone diet for the skin, followed by a meal recommendation.
The Pericone Diet: Foods to Avoid
A survey of 1,066 rosacea patients found that the most common factors that triggered rosacea symptoms included sun exposure, emotional stress and heavy exercise. Other top triggers included certain foods and beverages.
Foods that cause an increase of circulation to the face can cause rosacea symptoms to worsen, including spicy foods and alcohol.
Other foods to avoid are those that cause blood vessels to dilate, such as:
- Hot sauces
- Meat marinades
Other common rosacea trigger foods include:
- Soy sauce
- Artificial sweeteners
Although there are many triggers, there are just as many food options that help relieve symptoms.
The Pericone Diet: Foods to Include
For treating rosacea, eat fruits and vegetables that are rich in antioxidants, such as broccoli and cantaloupe. Fruits that are vascular constrictors, such as cherries, blackberries, and blueberries, actually assist in reducing redness.
A study reported in the September 2008 issue of The British Journal of Nutrition found that other good foods to eat for rosacea are foods rich in omega-3 essential fatty acids, such as flaxseed oil and these cold-water fish:
Dinner and Dessert toward a Less Rosy Face
Dinner: Caribbean Fish Burgers
- 18 ounces raw boneless, skinless salmon, chopped fine
- 1/2 cup minced red onion?
- 1 egg white
- 2 tablespoons minced, peeled fresh ginger?
- 1½ teaspoons minced garlic?
- 1 teaspoon ground coriander
- Optional due to spiciness: ¾ teaspoon ground cumin
- 1/4 cup chopped fresh cilantro, without stems?
- 1 tablespoon fresh lime juice
- 1 tablespoon grated lime peel
- 1 tablespoon olive oil
- 1 ½ cups baby salad greens
- 1 lime, cut into 8 wedges
- Combine all ingredients in a mixing bowl.
- Form into three patties. (Burgers can be prepared ahead to this point.)
- Heat olive oil in a 1-quart sauté pan over medium heat.
- Add patties and cook, carefully turning once, until golden brown and cooked through, approximately 6 to 7 minutes.
- Arrange ½ cup of greens per plate. Place hot burgers on the greens, serve immediately garnished with lime wedges.
Drink a glass of spring water with meal.
Dessert: Rainbow Parfait
- 2 cups 3/4-inch honeydew melon balls (from about a 3-pound piece, seeded)
- 2 cups 3/4-inch cantaloupe balls (from about a 3-pound piece, seeded)
- 1 cup wild organic blueberries
- ¼ fresh lime juice
- Fresh mint sprigs
- Gently layer melon and berries into tall parfait glasses.
- Drizzle equal amounts of the lime juice over each glass.
- Top with sprig of fresh mint.
Serves 4 to 6.