Traditional fermented foods protect against eczema

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18.06.2024

What probiotic supplements can do, so can traditional fermented foods. They protect against eczema or, as dermatologists prefer to say, atopic dermatitis.

Traditional fermented foods protect against eczema

Study

In 2016, South Korean nutritonal scientists from Hoseo and Keimyung Universities published an epidemiological study in Nutrition Research in which they analyzed data from 9,763 adult Koreans. The study participants had participated in the Korean National Health and Nutrition Examination Survey in 2012-2013.

The researchers knew the diet of the study participants and distinguished five patterns - a pattern with a lot of fermented products, a pattern with a lot of vegetables and fruit, a pattern with a lot of rice and grains, a pattern with a lot of meat and ultra-processed foods and finally a pattern with lots of coffee and chocolate.

The Koreans then determined whether there was a link between dietary patterns and eczema.

Results
A diet high in traditional Korean fermented products reduced the risk of eczema. In the group that consumed doetjang, chungkookjang, kimchi or makgeolli [FF] at least 3 times a day, the researchers found eczema 45 percent less often.

Click on the table below for a larger version.

A diet high in ultra-processed foods [MP] increased the risk of eczema, a diet high in vegetables and fruit [VF] had no effect, nor did a diet high in rice and grain products [RG]. However, a high intake of coffee and cocoa [CC] did protect against eczema.

Mechanism
Fermented foods can be sources of vitamin B12 and vitamin K, as well as specific immunomodulatory peptides. These substances may be able to slow down eczema, the researchers speculate.

Probiotics such as Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus salivaris, Bifidobacterium animalis, Bifidobacterium lactis and Bifidobacterium breve can also stimulate the immune system in the intestines to weaken autoimmune reactions - and focus more on fighting pathogens instead.

The protective effect of coffee and cocoa may be caused by the phenols in those products, the researchers finally suspect. These substances might inhibit inflammation.

Conclusion
"High consumption (more than times/month) of fermented foods such as doenjang, chungkookjang, kimchi, fermented seafood, makgeolli, and beer was associated with a lower prevalence of atopic dermatitis", summarize the Koreans.

"In contrast, the dietary patterns of mainly consuming meat and processed foods were very strongly associated with a higher prevalence of atopic dermatitis.

"These results suggest that the westernization of dietary patterns, including less consumption of fermented foods, was highly associated with the increased prevalence of atopic dermatitis."

"This information can be used to develop nutrition education programs for the general population designed to decrease risk factors for atopic dermatitis."

Source:
Nutr Res. 2016 Feb;36(2):125-33.

More:
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Less refined grain products and more vegetables | Fight eczema with nutrition 23.05.2024
With or without hydrocortisone, supplementing with vitamin D reduces eczema 06.06.2023
EPA reduces eczema 31.05.2023

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