Dietary factors and the risk of psoriasis. Results of an Italian case-control study

L. Naldi, F. Parazzini, L. Peli, L. Chatenoud, T. Cainelli, T. Cainelli, A. Rebora, A. Peserico, G. Tognoni, C. Veller Fornasa, I. Forte, E. Rossi, G. Galbiati, G. Recchia, M. Cristofolini, D. Schena, A. Barba, M. M. Polenghi, R. Betti, A. TostiA. Sapuppo, T. Di Prima, A. R. Virgili, A. Negrini, N. Balato, F. Grimaldi-Filioli, V. Ingordo, M. Iannantuono, P. G. Calzavara-Pinton, M. Cardoni, D. Martino

Research output: Contribution to journalArticlepeer-review

86 Scopus citations


We have conducted a case-control study to explore the relation between the consumption of selected foods and psoriasis. The out-patient services of nine teaching hospitals and five general hospitals in northern and southern Italy took part. Cases were newly diagnosed psoriatics with a history of skin problems of no more than 2 years. As controls, we selected subjects with newly diagnosed skin conditions, other than psoriasis, who were seen in the same out-patient clinics. Inclusion of cases and controls was limited to the age group 16-65 years. A total of 316 psoriatics and 366 controls were recruited. Anthropometric measures, including height and weight, were obtained. Diet was assessed by a semiquantitative food frequency questionnaire. Psoriasis appeared to be positively associated with body mass index (χ 1 2 trend 4.3, P < 0.05). Significant inverse relations with psoriasis were also observed for the intake of carrots (χ 1 2 trend 4.8, P < 0.05), tomatoes (X 1 2 trend 26.3, P < 0.01), fresh fruit (X 1 2 trend 11.7, P < 0.01) and index of beta-carotene intake (X 1 2 trend 9.1, P < 0.01). Although largely explorative, these results provide some evidence for a potential role of diet in psoriasis.

Original languageEnglish (US)
Pages (from-to)101-106
Number of pages6
JournalBritish Journal of Dermatology
Issue number1
StatePublished - 1996
Externally publishedYes

ASJC Scopus subject areas

  • Dermatology


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