Intake of Probiotic and Prebiotic Foods in Psoriasis Patients: A Case-Control Study in Romania
Abstract
Psoriasis is a chronic, inflammatory skin disease which highly impacts the quality of life of psoriatic patients. Although the pathogenesis of psoriasis is multifactorial, recent evidence suggest that alterations in the intestinal microbiome play an important role suggesting a clear status of dysbiosis associated with the disease. This study aimed to assess the frequency of probiotic and prebiotic food consumption in psoriasis patients in Romania (n = 122), with an emphasis on potential dietary risk or protective factors linked with psoriasis. The results showed that consuming fermented and probiotic foods, such as fermented dairy products, kombucha, whole grains, fruits, and vegetables, may have an essential role in limiting or alleviating psoriasis symptoms. Future research should also investigate this relationship, considering other food groups, such as fish, meat, and fats, using a national validated food frequency questionnaire.
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