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Copyright @ Pol J Cosmetol
Pol J Cosmetol 2016, 19(4): 300-305en  Food ingredients as symptom mediators in rosaceaIzabela Załęska 1/, Urszula Goik 2/ 1/ Institute of Cosmetology, Faculty of Motor Rehabilitation, University of Physical Education in Krakow, Poland 2/ Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland Summary Rosacea poses diagnostic and cognitive difficulties not only from the personal, but also from the medical and pharmacological, perspective. It is now an accepted fact that the efficiency of pharmacological treatment for the disease is very low. Phenotypically, rosacea is a function of genetic predispositions modified by environmental factors, and its clinical image largely depends on lifestyle, especially on diet. Treatment is aimed at prolonging the periods of remission, and in view of the etiological and clinical complexity of the disease, does not rely on any particular algorithm. For this reason, special importance is attached to eliminating environmental factors, such as food ingredients, that exacerbate the clinical manifestation of the disease. Years ago, rosacea was associated mainly with farmers, who were more frequently exposed to adverse atmospheric conditions. Today, it no longer distinguishes between country dwellers and wealthy businessmen in high-rise office buildings, especially when the latter are exposed to low temperatures (e.g. skiing on icebergs and at high altitudes). The article is a literature survey intended to furnish a theoretical basis for the authors´ own research, whose objective is to identify foods that exacerbate skin changes in rosacea patients with various skin tones. Key words: rosacea, food ingredients, symptom mediators, rosacea |