What Should Vitiligo Patients Eat or Not
Diet is an aspect of vitiligo, which is also an important aspect the patients take care. If you eat the right foods that can keep vitiligo in a stable condition and the vitiligo can even get some improvement. But if you eat some other foods that may trigger the vitiligo get worse.
There is a sign that the vegetarian show good effects that the people who eat not only vegetables. But there still a problem about vegetarian patients. The vitiligo will get worse if they eat vitamin c fruits and vegetables. There other vitamins are no such side effects, only vitamin C.
The fruits that are rich of vitamin C include orange, lemon, kivi, pineapple, strawberry and so on. The other fruits you can eat are pear, banana and watermelon.
The green-leafy vegetables are better than oil and hot-fat meat and meals. The fresh water fish and lake fishes you can eat, but the fishes from sea and the seafood, shrimp, crab, lamp all are bad for your vitiligo.
If you eat too much fat, and exercise less, you are easy to get obesity. The vitiligo patients usually are not slim. So we vitiligo should have a scientific diet habit and life style, then you can ease the vitiligo and increase your immune system to fight vitiligo as well as the other types of diseases.
Diet is a necessary aspect to assist the vitiligo treatments, and it can prevent the relapse. And if you can avoid the foods trigger, it is quit significant for the vitiligo treatments effects and prevention.
The symptom of vitiligo is white spot on any area of your body. It can be divided into different types based on the different attack areas. And the different parts also show a different speed of treatments effect, usually the fingers and toes show a relative slow effect than the other areas.
When we know about more vitiligo common knowledge, we can more effective prevent the development of white spots. If you still have any problems about vitiligo, you can send to casuhospital@hotmail.com and you can also consult our online doctor for help.
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