People with eczema or atopic dermatitis often develop itchy, intense rashes that become weepy, scaly or fluid-filled over time. The article "Current Opinions in Allergy and Clinical Immunology," by Dr. Thomas Werfel notes that at least 50 percent of child eczema patients suffer from food allergies to eggs and milk, while adult eczema patients develop sensitivity to pollen-associated food.
Eggs
Although some children will react to yolk, egg whites are the main allergy-causing protein in eggs. Examples of foods that normally contain eggs include French toast, pancakes, muffins, eggnog, root beer, breads baked with a shiny glaze and other pastries. Eczema sufferers must watch out for pasta, noodles, mayonnaise, sauces and salad dressings. Foods labeled with "processed in facility with egg" and "eggs in ingredients" provide warnings for eczema patients to avoid such triggers, states KidsHealth.org from the Nemours Foundation.
Milk
Children with eczema may develop symptoms when they consume milk sources such as yogurt, custards, cream, cheese, cakes and other baked goods. According to MayoClinic.com, you should also avoid foods containing casein, whey, artificial flavors for butter and cheese, and hydrosolate since many of these ingredients indicate milk presence. Foods without milk ingredients can trigger eczema symptoms if they are manufactured in the same environment as other milk products.
Pollen-Related Foods
Some adult eczema sufferers will react to vegetables and fruits that contain proteins similar to those found in birch pollen, notes Dr. Werfel. They may also develop severe eczema symptoms 24 hours after eating carrots, celery, hazelnuts or apples. In "Current Opinions in Allergy and Clinical Immunology," Dr. Werfel also wrote that child eczema patients without food allergies have developed rashes immediately after eating pollen-related vegetables and fruits.
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