Which Foods Can Make Rosacea Worse?

Which Foods Can Make Rosacea Worse?
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Rosacea is a chronic facial disorder characterized by a tendency to flush easily, especially around the cheeks, nose and chin, with or without associated acne. Rosacea is usually a lifelong condition that requires maintenance thereapy either with antibiotics or with steroids. Patients frequently report flushing or worsening of the condition in association with certain foods, including hot drinks, spicy food and alcohol, and avoidance of these triggers may offer some relief.

Spicy Foods

Spicy foods are a common trigger for rosacea sufferers. According to Jerome Litt, M.D., a survey of over 500 rosacea patients revealed that the list of foods may be quite large indeed. The spicy foods most commonly implicated in rosacea exacerbations include chili peppers, salsa and chili. Certain cuisines, including Mexican-style and Cajun-style foods, are also big triggers, in addition to hot sauce and horseradish, and to a much lesser extent, black pepper and paprika.

Hot Drinks

Hot drinks induce flushing due to the effect of rise in blood temperature. As flushing is an important component of rosacea, sufferers may wish to avoid consumption of hot drinks such as tea, coffee and hot chocolate, as well as hot cider and mulled wine. In general, flushing occurs in proportion to the temperature of the drink rather than the drink type. An exception is hot alcohol, as alcohol is an independent aggravating factor.

Alcohol

In a survey undertaken by the National Rosacea Society, 52 percent of surveyed rosacea sufferers listed alcohol as a trigger. Of the alcohol, red wine, beer, bourbon, gin, vodka and champagne were reported as being the leading triggers, while scotch was less of a trigger. Of those affected by alcohol, most reported that it took only one single drink to trigger a rosacea reaction.

References

Article reviewed by Christine Brncik Last updated on: Nov 21, 2010

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