Vitiligo
A long-term condition where patches of skin lose their pigment and turn pale or white, because the cells that make pigment are lost. It is not contagious or harmful to physical health, but it can affect confidence.
⚠ Seek medical attention if:
Vitiligo itself is not dangerous, but new or changing skin patches should be checked to confirm the diagnosis, and associated autoimmune symptoms such as thyroid changes should be assessed. See a GP or dermatologist.
Lifestyle factors
Sunburn, skin trauma, and stress can sometimes trigger or worsen patches; protecting pale patches from the sun is important
Nutritional factors
Some people with vitiligo have low vitamin D, B12, folate, or zinc; correcting deficiencies may support skin health but does not cure vitiligo
Possible medical causes
An autoimmune process where the immune system affects pigment cells; genetics and other autoimmune conditions such as thyroid disease are associated
Next steps
See a GP or dermatologist for diagnosis and treatment options, and to check for associated conditions. Sun protection of affected skin is important.
Related nutrients (4)
Low B12 is sometimes found alongside vitiligo; correcting deficiency supports general skin and nerve health
Food sources: Eggs (whole, boiled) (2.6 mcg B12 per 2 eggs)
Folate is sometimes studied alongside B12 in vitiligo; correcting deficiency supports general health
Food sources: Spinach (cooked) (~263 mcg folate DFE per cup cooked), Lentils (cooked) (~358 mcg folate DFE per cup cooked), Chestnuts (~20 mcg per 30g), Peanuts (~70 mcg per 30g), Hazelnuts (~35 mcg per 30g), Red beans (adzuki) (~278 mcg per cup cooked), Onion (~15 mcg per 80g), Kidney beans (~230 mcg per cup cooked), Garbanzo beans (chickpeas) (~280 mcg per cup cooked), Avocado (~81 mcg per 100g), Corn (~40 mcg per cup), Seaweed (~18 mcg per 10g dried), Edamame (~480 mcg per cup cooked), Sauerkraut (~12 mcg per 50g), Kimchi (~20 mcg per 50g)
Zinc supports skin health; relevant mainly where a deficiency exists
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)
Some people with vitiligo have low vitamin D; correcting it may support skin health but does not cure vitiligo
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)
Supplement categories (1)
Considered where vitiligo is accompanied by low vitamin D; does not cure the condition
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.