Abstract
Rosacea is a common chronic inflammatory cutaneous disorder, primarily manifesting
on the cheeks, nose, chin, and forehead with a classic relapsing-remitting course
that affects mostly fair skin types (Fitzpatrick I and II). The pathogenesis remains
unclear, but the complex interplay between environmental and genetic factors may augment
the innate immune response and neurovascular dysregulation. Different nutrients may
play a role in the pathogenesis of rosacea. Many dietary triggers, including hot beverages,
alcohol, spicy foods, caffeine, vanilla, cinnamon, niacin, marinated meats, and dairy
products, have been postulated for this disease; however, there is a lack of well-designed
and controlled studies evaluating the causal relationship between rosacea and dietary
factors. We have explored the available evidence and hypotheses based on trigger-food
categories of rosacea, the role of the skin-gut microbiome axis, and potentially benefiting
dietary factors such as probiotics, prebiotics, and high-fiber diets.
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Published online: October 26, 2021
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