The itch that won’t stop

Eczema, also known as atopic dermatitis, is a common skin condition that affects millions worldwide. Eczema is characterised by itchy, inflamed and irritated skin, and can significantly impact quality of life. While environmental factors and genetics play crucial roles in its development, what we eat may also influence flare-ups.

Year 4 student Khu Wei Xi, who reads Double Majors in Food Science and Technology and Nutrition, decided to apply her dual academic interests to study the complex connection between diet, nutrients and eczema.

Wei Xi says, “I’ve always been interested in how diet can influence various aspects of human health. This project on eczema stood out for me as the role of food is often overlooked for such conditions.”

In her project, Wei Xi ran an intervention study involving two groups of adults; one group received healthy meals daily based on Singapore’s ‘My Healthy Plate’ guidelines - a diet with more fruits, vegetables and wholegrains, as well as less saturated fat - while the second group continued with their regular diet.  

“The results were promising,” Wei Xi says. The group that received healthy meals showed a noticeable improvement in their eczema, and this continued for several weeks after they stopped their healthy diet. Their diets also showed a reduced intake of unhealthy fats and sodium, a greater intake of fibre and Vitamin C as well as more consistent levels of carotenoids, which help reduce inflammation. 

Wei Xi says, “This project taught me how to translate nutrition science into practical applications that can improve real-world health outcomes. It also deepened my understanding of how to design human intervention studies and interpret the results obtained.”

In the future, inflammatory biomarkers can be measured to assess how dietary changes have influenced the immune response. There is also potential to examine the gut microbiome and explore how dietary fibre and other nutrients influence the gut-skin axis in eczema management.