Acne and Food Reactivity
Acne is a very common condition that occurs most often in adolescence. For reasons
no one completely understands, follicles, often called pores, sometimes get blocked.
Sebum (oil) which normally drains to the surface of the skin gets trapped and
bacteria begin to grow. Some report that more than 89% of teenagers are affected,
and the condition frequently continues into adulthood. Aside from scarring, its
main effects are psychological, such as reduced self-esteem and, according to at least one study, depression. Early treatment is really important
to lessen the overall impact to individuals. There is a tight connection between
diet and acne formation; dietary factors can trigger and aggravate existing acne.
Avoiding the wrong foods such as milk, sugar and hydrogenated oils, and eating
cleansing and hormonal balancing foods such as green leafy vegetables and essential
fatty acids, can help; it appears that many different food types are implicated.
The problem with attempting any dietary modification is that first you need to
know what to change. Currently the best accepted method for confirming food sensitivities
is by elimination diet. This involves eating a restricted diet for several weeks.
If there is no reduction in the frequency or intensity of the attacks during this
time, it is assumed that the food type that has been restricted is not the problem
and the process is repeated with another food type. This method is very time consuming,
and because it is difficult to test all the different combinations of food types
that may be contributing to the problems, it is a very ineffective process.
In one survey* of 40 acne sufferer’s, 87% reported a reduction in their symptoms
if they removed the foods from their diet that showed reactions to IgG food antibodies.
The test that was used in the survey was the YorkTest FoodScan 113; it only requires
a few drops of blood from a finger prick that can be collected in the comfort
of your own home.
Do you think you may be reacting to foods?
The First Step test is a pre-screen which identifies whether food-specific IgG
antibody reactions are detected or not. If food-specific IgG antibodies are detected
then you can choose to embark on the more comprehensive Second Step FoodScan 113
programme.
Need further information?
Please call our specialists on 0800 074 6185 who will be happy to provide you with free, confidential expert advice and guidance on the First Step test. Alternatively click here for further information or buy now.
* Survey commissioned by Allergy UK and further analysed by the University of
York: Originally published as Hardman, G. and Hart, G. “Dietary advice based on
food-specific IgG results”. Nutrition and Food Science (2007) 37, 16-23.
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