Diet for Urticaria?
Does food have any role to play in alleviating urticaria? It is debatable; however, research indicates that a Histamine Restricted Diet can help ease the symptoms. Fermented foods and artificial food coloring that aggravate symptoms should be avoided.
URTICAREA DIET RECOMMENDATIONS
Triggering factors for Urticaria
Urticaria or hives is a relatively common form of allergic reaction that causes raised red skin-welts. Urticaria is also known as nettle rash or uredo. These welts itch severely, and often have a pale border. It is generally caused by direct contact with an allergenic substance, or an immune response to food or some other allergen. Hives can also be caused by stress. The best way to fight hives is to identify and avoid personal triggers or causes. Moreover, a histamine restricted diet may help ameliorate your symptoms.
We are providing the necessary food recommendations for Urticaria that can help.
- Eat plenty of organic, green leafy vegetables and fresh fruits.
- Turmeric, coriander, curry leaves are excellent to balance the immune system.
- Consume histamine restricted foods like wheat, oats, puffed rice, apple, banana, cantaloupe (rock melon), figs, grapefruit, grapes, kiwi, lemon, mango, pear and watermelons
Foods for Moderate Consumption:
- Lean meat, poultry, fish, eggs, millet, nuts and seeds, lentils, beans and fermented soy.
- Avoid or limit food that contains gluten.
Foods to Avoid:
- Avoid acidic food such as pickles.
- Avoid food or substance that you are sensitive to.
- Avoid hot, fried food and spices such as anise, cinnamon, cloves, curry powder, hot paprika and nutmeg.
- Avoid all fermented foodstuffs that contain histamine such as cheese, fermented soy products, other fermented foods (e.g. sauerkraut), alcoholic beverages, and vinegars, shellfish, fish, egg, nuts, chocolate, berries, tomatoes, cheese, milk, strawberries, chocolate, pineapple, apricot, cherry, cranberry, date, orange, papaya (pawpaw), peach, prunes, plums, raisins and raspberries
- Avoid artificial colours.