Does diet play a role in Vitiligo? Study finds out - Video

Vitiligo is a rare autoimmune disorder characterized by the loss of skin pigmentation in patches or blotches, usually around the mouth, hair, and eyes. It is estimated to affect between 0.004% and 2.28% of the global population, and while phototherapy and pharmacological interventions can reduce symptom visibility, no cure for the condition currently exists. Heightened concentrations of reactive oxygen species (ROS) in tandem with reduced efficacy of the body's normal antioxidant mechanisms is assumed to substantially exacerbate the disease.

As is the case in other chronic conditions characterized by altered ROS metabolism (some cancers and neurodegenerative conditions), diets are being explored for their potential antioxidant properties.

In the study, researchers discussed up-to-date outcomes from studies and publications exploring the association between diet and vitiligo. Two independent reviewers collected papers from online scientific repositories, while in another pilot study, the effectiveness of high-dose oral vitamin D supplementation on vitiligo repigmentation was investigated in 16 individuals with vitamin D deficiency vitiligo. Over half of the patients experienced 26%–75% repigmentation after consuming 35,000 IU daily.

The results highlighted the critical role of ROS and the body's antioxidant mechanisms in the development and progression of vitiligo. ROS-producing heavy metals like cadmium (Cd), Mercury (Hg), and lead (Pb) are implicated as disease-causing substances. In contrast, the roles and impacts of micronutrients remain poorly understood.

Furthermore, diets and nutritional interventions rich in ROS-depleting molecules (such as vitamin C, B12, and D, polyunsaturated fatty acids (PUFAs), and antioxidants are observed to trigger beneficial vitiligo outcomes and reduce the burden of metabolism, cellular deterioration, and oxidative stress brought about by ROS.

The study concluded that while dietary interventions cannot be thought of as a standalone therapy, they still make a case for being used as adjuncts. Many food items that have antioxidants can be used in therapy for this disease, because of the pathophysiological nature of the disease.

Reference: Hadi, Z., Kaur, R., Parekh, Z., Khanna, S., Bin Khalil, A. B., Abbasi, H. Q., Ashfaque, F., Shah, D., Patel, V. J., & Hasibuzzaman, M. A. Exploring the impact of diet and nutrition on vitiligo: A systematic review of dietary factors and nutritional interventions. Journal of Cosmetic Dermatology, DOI – 10.1111/jocd.16277