VITILIGO & DIET

Vitiligo is the most common depigmenting disorder having a major impact on the quality of life of patients. There are no other textural changes besides loss of color. Studies have shown that there is link between diet, nutrition level and vitiligo.

What to avoid?

• Mango, cashew, pistaschio, red chillies, cherry, raspberry, cranberry, blackberry, oak, cassava, areca nut and tea contain naturally occurring plant phenol and tannins, which may aggravate vitiligo.
• Citrus fruits, sour yoghurt, sour pickles.
• Food contaminants/additives/preservatives may aggravate vitiligo.
• Vegetable oil could exacerbate autoimmune disease by increasing the free radical formation.

What can be beneficial?

• Oral supplementation with omega-3 fatty acids and antioxidants.
• Onion and apple may have cytoprotective effects.
• Cremini mushrooms may also be beneficial.​