Table 3.
Response/outcomes to dietary modifications.
| Response/outcomes to dietary modifications | Value |
|---|---|
| Positive responsea with removal of the following from the diet, n (%) | |
| White flour products | 37 of 69 (53.6) |
| Gluten | 37 of 72 (51.4) |
| Nightshades | 18 of 35 (51.4) |
| Junk foods | 51 of 100 (51.0) |
| Alcohol | 30 of 59 (50.8) |
| Dairy | 37 of 73 (50.7) |
| High fat foods | 24 of 55 (43.6) |
| Tobacco | 19 of 47 (40.4) |
| Shellfish | 14 of 38 (36.8) |
| Caffeine | 17 of 51 (33.3) |
| Pork | 10 of 31 (32.2) |
| Red meat | 13 of 54 (24.1) |
| Sodium/salt | 10 of 43 (23.2) |
| Positive response after the addition of the following to the diet, n (%) | |
| Vegetables | 40 of 84 (47.6) |
| Organic foods | 17 of 43 (39.5) |
| Fish oil/Omega-3 | 28 of 80 (35.0) |
| Fruits | 27 of 78 (34.6) |
| Oral vitamin D | 23 of 65 (34.4) |
| Probiotics | 24 of 62 (28.7) |
a
Full clearance or improvement of atopic dermatitis.