Can Omega-3 Heal Eczema?

Learn how omega-3 benefits eczema sufferers

Are you tired of suffering with eczema? Omega-3 might just be able to help. Up to 20% of Americans suffer with this skin condition. Oozing blisters, scaly rashes, and dry patches are just some of the misery eczema inflicts on its victims. If you've tried the usual treatments, listen to what researchers have to say about supplementing with fatty acids for relief.

Eczema

When treating eczema, doctors have three main objectives; reducing inflammation, relieving itching skin, and moisturizing dry patches. Strategies most often used are:

Making lifestyle changes
Making dietary changes
Avoiding dietary and environmental allergies or irritants
Reduce arachidonic acid within the patient's cells

All of these methods help but tend to be aiming at a wide target. Patient's are often left wondering which foods to include, which foods to avoid, and what lifestyle changes they need to make. And what on earth is arachidonic acid?

Arachidonic acid is a polyunsaturated fat used by your body that increases inflammation. The more Arachidonic acid you have in your cells, the more swelling and redness you have. This is where omega-3 comes in.

How Can Omega-3 Help?

Omega-3 fats increase the production of prostaglandin hormones, in turn reducing the inflammatory activity of your skin cells. They also reduce the build-up of arachidonic acid in skin cells by blocking the enzyme that converts linoleic acid and gamma-linolenic acid to arachidonic acid.

According to the Journal of American College Nutrition, fish oil or krill oil supplements are most beneficial for treating eczema. Plant-based omega-3 from flax and hemp seed are good sources of omega-3 but don't prove very effective when it comes to reliving the symptoms of eczema.

If you suffer from eczema, follow your doctor's recommendations, but also talk to your doctor about including omega-3 in your treatment plan. Remember, it's important to never self-treat so speak to your doctor first.


Journal American College Nutrition - December 2002;21(6):495-505

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