Eating gluten may worsen eczema symptoms in people with a gluten-related disorder, such as celiac disease. However, more research is needed to fully understand the link between gluten and eczema.

Eczema is a chronic inflammatory skin condition that affects 15% to 30% of children and 2% to 10% of adults.

Experts believe eczema results from a compromised skin barrier. This lets water escape from the skin more easily, causing it to become dehydrated. It also makes it easier for environmental irritants to penetrate the skin, leading to inflammation.

Although the exact cause of eczema is unknown, experts have identified several genetic, environmental, and immunological factors that may contribute to it.

Some people with eczema also suggest that eating certain foods triggers or worsens their symptoms. Gluten is one of the suspected culprits people report most.

Keep reading to learn more about the possible relationship between gluten and eczema and whether a gluten-free diet may worsen or relieve this condition.

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Gluten is a group of proteins commonly found in some grains, such as wheat, rye, and barley. For some people, these gluten proteins can be difficult for gut enzymes to break down.

In some cases, incompletely digested units of gluten — also known as gluten peptides — may cross over from the gut into the rest of the body. This can trigger an immune response, leading to a wide range of possible symptoms.

This is what happens in gluten-related conditions, known as gluten intolerance. These conditions include:

  • Celiac disease: This inflammatory autoimmune disease damages the lining of your gut when you eat gluten.
  • Non-celiac gluten sensitivity (NCGS): This refers to a condition in which you experience gastrointestinal symptoms after consuming gluten, but you haven’t received a diagnosis of celiac disease or wheat allergy.
  • Wheat allergy: This is an abnormal immune response to the specific gluten proteins in wheat.

Although these three gluten-related conditions are distinct, their symptoms may overlap. In some cases, these may include symptoms that affect the skin, such as eczema.

Some research suggests there may be a link between eczema and gluten-related conditions.

For instance, a 2018 review found that some people with NCGS experienced skin issues like eczema, rashes, and undefined dermatitis.

Similarly, a 2020 study found that people with eczema were 1.6 times more likely to have celiac disease than those in the control group. However, only 0.6% of people with eczema also had celiac disease, so the absolute likelihood seems to be very small. ??

Lastly, people with a wheat allergy often experience eczema after eating gluten-containing wheat. However, more research is needed to see whether they experience similar symptoms when eating other gluten-containing grains.

Researchers don’t fully understand the link between gluten and eczema, but gluten doesn’t cause eczema. Instead, it’s more likely that eating gluten can trigger symptom flare-ups in people who already have eczema.

According to a 2024 review, gluten may alter the gut microbiome and trigger inflammation, which may further affect the skin barrier protection. This could possibly trigger symptom flare-ups.

The cause of eczema is believed to be genetic, but researchers are still learning more about the factors that can worsen symptoms.

Limited studies have examined the effects of a gluten-free diet on eczema symptoms. Moreover, the few published studies that exist have observed conflicting results.

For instance, a 2017 study in 169 people with eczema found that around 40% tried a gluten-free diet to reduce their symptoms. Of them, 51.4% reported improvements after cutting out gluten.

However, a 2019 study that included 63,443 women with eczema found that gluten was not a dietary risk factor for eczema. In other words, eating more or less gluten had no effect on symptoms.

More research is needed to understand the relationship between gluten and eczema.

If you think gluten may be triggering your symptoms, consider limiting your intake of gluten-containing foods for 1 week to see if your symptoms improve.

Then, gradually reintroduce these foods and monitor your symptoms. Consider writing in a journal when and what you eat, as well as any possible symptoms you experience. This could help you identify trigger foods.

It’s important to note that gluten-free diets are only recommended for people with a gluten intolerance. Gluten-free diets may increase your risk of nutrient deficiencies.

It’s a good idea to work with a registered dietitian to help you do this.

What does a gluten rash look like?

Dermatitis herpetiformis (DH) is a rash often associated with celiac disease, a type of gluten-related disorder. It usually causes a very itch rash, skin discoloration, and blisters to appear in clusters. These may crack, ooze fluid, and scab over.

Can I eat bread if I have eczema?

Most people can eat bread if they have eczema. However, you may need to avoid eating bread with gluten if you have a gluten-related disorder. Instead, opt for gluten-free versions.

What foods can flare up eczema?

Researchers are still trying to understand the association between diet and eczema symptoms. Foods that can possibly trigger eczema symptoms will vary for each person, but common culprits include food allergies to peanuts, tree nuts, fish, shellfish, cow’s milk, wheat, eggs, sesame, and soy.

People with a gluten intolerance often experience eczema. On the other hand, people with eczema, regardless of whether they’re intolerant to gluten, often perceive that consuming gluten worsens their symptoms.

Some research suggests that people with eczema may experience relief when following a gluten-free diet. However, few studies exist on the topic, and their results are mixed.

If you think gluten is triggering your eczema symptoms, speak with a healthcare professional. They may recommend trying an elimination diet to help identify possible food triggers, and they can develop a treatment plan for you.