Living with eczema (atopic dermatitis) can be frustrating, especially when flare-ups seem unpredictable. While eczema has many causes — from genetics and dry skin to environmental irritants — certain foods are known to worsen symptoms in some people. Understanding the relationship between food and eczema is an important step towards better management.
Eczema is a complex condition, and food is just one piece of the puzzle. According to the NHS, around one in three children with eczema have a food allergy that can make symptoms worse. For adults, the relationship between food and eczema is less straightforward, but still relevant for many people.
Studies published in the British Journal of Dermatology suggest that food-triggered eczema involves two main immune pathways:
The British Association of Dermatologists notes that food triggers are most relevant in moderate-to-severe eczema, particularly in young children. Mild eczema is less commonly affected by diet.
Not everyone with eczema has food triggers. Many people find their flare-ups are driven by environmental factors like soaps, detergents, stress, or weather changes. Food diary tracking helps you determine whether food is a factor for you personally.
The following foods are most frequently reported as eczema triggers in both clinical research and patient reports. This table draws on data from the NHS, NICE guidelines (CG57), and the British Association of Dermatologists.
| Food | How Common as Trigger | Typical Reaction Time | Notes |
|---|---|---|---|
| Cow’s milk | Very common (especially children) | Minutes to 48 hours | Most frequent trigger in under-5s |
| Eggs | Very common | Minutes to 24 hours | Often outgrown by school age |
| Soya | Common | Hours to 48 hours | Found in many processed foods |
| Wheat | Common | Hours to 48 hours | Not the same as coeliac disease |
| Peanuts | Common | Minutes to hours | Often immediate reaction |
| Tree nuts | Moderately common | Minutes to hours | Includes almonds, cashews, walnuts |
| Fish & shellfish | Less common | Minutes to hours | More relevant in adults |
| Tomatoes | Less common | Hours to 48 hours | May be histamine-related |
| Citrus fruits | Less common | Hours to 24 hours | Can also cause contact irritation |
It is worth noting that these are population-level patterns. Your personal triggers may differ — some people with eczema find that none of these foods affect them, whilst others react to foods not on this list.
Histamine is a natural compound involved in immune responses, and it plays a role in the itch-scratch cycle of eczema. Some foods are naturally high in histamine or encourage your body to release more of it, which may worsen eczema symptoms in sensitive individuals.
Aged cheeses, cured meats, fermented foods (sauerkraut, kimchi), tinned fish, vinegar, and alcoholic drinks — especially red wine and beer.
Strawberries, tomatoes, spinach, aubergine, avocado, and chocolate. These encourage your body to release its own histamine stores.
Alcohol and certain teas may block diamine oxidase (DAO), the enzyme that breaks down histamine in your gut, leading to higher histamine levels.
If you notice your eczema worsens after eating several histamine-rich foods in the same meal, it may be worth discussing histamine intolerance with your GP. A low-histamine diet trial should only be attempted under medical guidance.
Certain food additives have been linked to skin reactions in some individuals, although the evidence is less robust than for whole-food triggers. The additives most commonly associated with eczema flare-ups include:
In 2007, a study commissioned by the FSA at the University of Southampton found that six artificial food colourings — when combined with sodium benzoate — were associated with increased hyperactivity in children. Whilst the study focused on behaviour rather than eczema specifically, these same colourings are sometimes reported as skin irritants by eczema sufferers:
These colourings are now required to carry a warning label on food packaging in the UK. If you suspect additives are contributing to your eczema, a food additive scanner can help you quickly check products before buying.
Because eczema reactions to food can be delayed by up to 48 hours, identifying triggers without systematic tracking is extremely difficult. A structured approach makes a real difference.
The British Association of Dermatologists recommends keeping a food diary for at least 2 to 4 weeks before drawing any conclusions. Shorter periods may miss delayed reactions or infrequent triggers. Consistency is more important than perfection — even a rough log is better than none.
You can track your food and symptoms together using a dedicated eczema food diary app, which makes it easier to spot patterns than paper-based methods.
If your food diary suggests a particular food may be triggering flare-ups, the next step is typically an elimination diet — but this should always be done with guidance from your GP or a registered dietitian.
NICE guidelines (CG57) specifically advise against unsupervised elimination diets, particularly in children. Removing major food groups like dairy or wheat without professional guidance can lead to nutritional deficiencies that affect growth and health. An elimination diet tracker can help you share detailed records with your healthcare team.
Food-triggered eczema is substantially more common in young children than in adults. There are several reasons for this:
If your child has eczema and you suspect food triggers, your GP can refer you to a paediatric allergist or dietitian for proper testing and guidance. Never remove foods from a child’s diet without professional advice.
Speak to your doctor if you experience any of the following:
If you experience sudden swelling of the face, lips, or throat after eating, call 999 immediately. This may be anaphylaxis and requires emergency treatment.
NutraSafe lets you log your meals and track food reactions in one place, helping you spot patterns and share useful data with your GP or dietitian.
Download Free on the App StoreThe most common food triggers for eczema are cow’s milk, eggs, soya, wheat, peanuts, and tree nuts. The NHS notes that food triggers are particularly common in children under 5 years of age. However, triggers vary from person to person, so keeping a food diary is the best way to identify your individual triggers.
Eczema reactions to food can appear within minutes to a few hours for immediate (IgE-mediated) reactions, or take 6 to 48 hours for delayed reactions. This delayed response is one reason why food triggers can be difficult to identify without consistent food diary tracking.
While food-triggered eczema is most common in children under 5, adults can also experience food-related flare-ups. In adults, histamine-rich foods, alcohol, and certain food additives are more frequently reported as triggers. If you suspect food is worsening your eczema, speak to your GP for guidance.
The NHS and NICE advise against cutting out major food groups without medical supervision, as this can lead to nutritional deficiencies — particularly in children. Always consult your GP or a registered dietitian before starting an elimination diet for eczema.
Record everything you eat and drink along with the time, then note any eczema symptoms including their severity and when they appeared. Track this consistently for at least 2 to 4 weeks. A food diary app like NutraSafe can make this easier by letting you log meals and symptoms together, helping you spot patterns over time.
Last updated: February 2026