L. Naldi et al., DIETARY FACTORS AND THE RISK OF PSORIASIS - RESULTS OF AN ITALIAN CASE-CONTROL STUDY, British journal of dermatology, 134(1), 1996, pp. 101-106
We have conducted a case-control study to explore the relation between
the consumption of selected foods and psoriasis. The out-patient serv
ices of nine teaching hospitals and five general hospitals in northern
and southern Italy took part. Cases were newly diagnosed psoriatics w
ith a history of skin problems of no more than 2 years. As controls, w
e selected subjects with newly diagnosed skin conditions, other than p
soriasis, who were seen in the same out-patient clinics. Inclusion of
cases and controls was limited to the age group 16-65 years. A total o
f 316 psoriatics and 366 controls were recruited. Anthropometric measu
res, including height and weight, were obtained. Diet was assessed by
a semiquantitative food frequency questionnaire. Psoriasis appeared to
be positively associated with body mass index (chi(1)(2) trend 4.3, P
< 0.05). Significant inverse relations with psoriasis were also obser
ved for the intake of carrots (chi(1)(2) trend 4.8, P < 0.05), tomatoe
s (chi(1)(2) trend 26.3, P < 0.01), fresh fruit (chi(1)(2) trend 11.7,
P < 0.01) and index of beta-carotene intake (chi(1)(2) trend 9.1, P <
0.01). Although largely explorative, these results provide some evide
nce for a potential role of diet in psoriasis.