Eczema
A common condition where patches of skin become dry, itchy, red, cracked, or inflamed. It often flares and settles and is common in people with a personal or family history of allergies or asthma.
⚠ Seek medical attention if:
Skin that becomes weeping, crusted, or painful or shows yellow crusts or pus (possible infection), a widespread rash with fever, or a rapidly spreading rash. Seek prompt medical care, as infected eczema needs treatment.
Lifestyle factors
Soaps and detergents, low humidity or cold weather, heat and sweating, rough fabrics such as wool, stress, and known allergens or irritants
Nutritional factors
Possible food triggers in some people (such as dairy or eggs in children), low intake of omega-3 fats, and in some cases low vitamin D; identifying triggers should be done with professional guidance
Possible medical causes
A genetic tendency and a weakened skin barrier, allergies, asthma or hay fever, and immune system factors; skin infections can worsen flares
Next steps
See a GP or pharmacist if eczema is persistent, severe, not controlled with moisturisers, or looks infected. Regular moisturising is the mainstay of care.
Related nutrients (4)
Omega-3 fatty acids support the skin barrier and may help inflammatory skin conditions
Food sources: Salmon (grilled) (~2000 mg omega-3 per 140g fillet), Flax seeds (~6.5 g plant omega-3 (ALA) per 30g (one of the richest sources)), Chia seeds (~5 g plant omega-3 (ALA) per 30g (one of the richest sources)), Walnuts (~2.5 g plant omega-3 (ALA) per 30g (highest of the common nuts))
Zinc supports skin repair and a healthy immune response
Food sources: Pumpkin seeds (~2.2 mg zinc per 30g serving), Eggs (whole, boiled) (~1.1 mg zinc per 2 eggs), Brazil nuts (~1.2 mg zinc per 30g), Pecans (~1.3 mg per 30g), Pine nuts (~1.8 mg per 30g), Sesame seeds (~2.2 mg per 30g), Red beans (adzuki) (~4 mg per cup cooked), Garbanzo beans (chickpeas) (~2.5 mg per cup cooked), Miso (~0.5 mg per tbsp)
Low vitamin D is associated with more troublesome eczema in some people
Food sources: Salmon (grilled) (~570 IU (14 mcg) vitamin D per 100g grilled fillet), Eggs (whole, boiled) (~41 IU (1 mcg) vitamin D per egg, mostly in the yolk), Fortified oat milk (~100 IU (2.5 mcg) vitamin D per cup, fortified)
Vitamin E is an antioxidant that supports skin health
Food sources: Pumpkin seeds (~1.6 mg vitamin E per 30g serving), Spinach (cooked) (~3.7 mg vitamin E per cup cooked), Almonds (~7.3 mg vitamin E per 30g (one of the richest sources)), Brazil nuts (~1.6 mg vitamin E per 30g), Pine nuts (~2.7 mg per 30g), Sunflower seeds (~10 mg per 30g (excellent source)), Peanuts (~2.4 mg per 30g), Hazelnuts (~4.5 mg per 30g), Olive oil (~1.9 mg per tbsp), Avocado oil (~2 mg per tbsp), Sesame oil (~1.4 mg per tbsp), Avocado (~2 mg per 100g), Grapeseed oil (~3.9 mg per tbsp (rich source))
Supplement categories (3)
Some evidence for a role in eczema, particularly in children; discuss with a professional
Cautions: Caution in severely immunocompromised individuals or critical illness due to rare infection risk
May support the skin barrier where omega-3 intake is low
Cautions: Caution at doses >3 g EPA+DHA/day if on anticoagulants; stop 2 weeks before surgery
Considered where eczema is accompanied by low vitamin D
Cautions: Avoid doses >4000 IU/day without testing; caution in sarcoidosis, granulomatous conditions
Related symptoms
Educational information only — not medical advice. This content does not diagnose, treat, or replace consultation with a qualified healthcare professional. Always seek professional medical advice for symptoms, supplement use, or health concerns.