Eczema refers to a group of inflammatory conditions that cause skin to become dry, itchy, flaky and bumpy. The most common form of eczema is atopic dermatitis.

While the exact cause of this irritating condition is not known, experts suspect it involves a combination of factors, including genetics and the environment (which includes food). In fact, the National Eczema Association, acknowledges that diet is linked to many aspects of health, “including our skin.”

However, Dr. Peter Lio, clinical assistant professor of dermatology and pediatrics at Northwestern University, says researchers no longer think food allergies cause eczema.

Now, he says, “We know that eczema comes first.” Allergies may follow when irritated skin allows food proteins to penetrate the skin’s natural barrier.

In truth, says Lio, the role of diet in the treatment of eczema is complex: “Even though there is a deep connection between eczema and food allergy, there’s no one food or eating style that will make this condition just go away.”

Still, if a food causes a flare-up of eczema every time you eat it, you should avoid that food, he states.

Most importantly, remember that eczema is an inflammatory condition. Nutrients that help quench inflammation in the body (and on the skin) are found in foods that also promote healthful and diverse gut bacteria.

Fruits and vegetables, for example, are rich in dietary fiber, vitamin C and antioxidants that keep inflammation at bay. Vitamin E and omega-fatty acids found in nuts, salmon and other dark-fleshed fish, avocados and olive oil are also anti-inflammatory. Zinc found in seafood, lean meat and whole grains and probiotics in yogurt and other fermented foods also work to fight inflammation.

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