. 2017 May 19;7(2):227–242. doi: 10.1007/s13555-017-0183-4

Table 3.

Reported dietary modifications in psoriasis patients

Dietary removals	Dietary additions
% of respondents reporting trial of dietary item removal (n = 1037)	% of respondents reporting dietary item addition (n = 988)
Junk foods^a: 66.7% White flour products: 55.7% High fat foods: 50.4% Red meat: 49.5% Alcohol: 45% Gluten: 44.6% Dairy: 41.3% Tobacco: 36.1% Sodium/salt: 34.5% Nightshades^b: 28.8% Caffeine: 27% Pork: 26.8% Shellfish: 18% Other: 9.2%	Vegetables: 58.8% Fish oil/omega-3: 56.8% Oral vitamin D: 55.6% Fruits: 54.7% Probiotics: 44.4% Organic foods: 39.6% Other: 9.2%

Dietary removals

Dietary additions

% of respondents reporting trial of dietary item removal (n = 1037)

% of respondents reporting dietary item addition (n = 988)

Junk foods^a: 66.7%

White flour products: 55.7%

High fat foods: 50.4%

Red meat: 49.5%

Alcohol: 45%

Gluten: 44.6%

Dairy: 41.3%

Tobacco: 36.1%

Sodium/salt: 34.5%

Nightshades^b: 28.8%

Caffeine: 27%

Pork: 26.8%

Shellfish: 18%

Other: 9.2%

Vegetables: 58.8%

Fish oil/omega-3: 56.8%

Oral vitamin D: 55.6%

Fruits: 54.7%

Probiotics: 44.4%

Organic foods: 39.6%

Other: 9.2%

^aJunk foods: candy and pastries, chocolate, french fries, potato chips, sweets

^bNightshades: tomatoes, eggplant, peppers, paprika, white potatoes