In many patients with urticaria, foods as well as ingested dyes and preservatives may be responsible for most of your symptoms. Although skin or blood tests for food are helpful, they are often not completely foolproof. Also, allergic reactions to dyes and preservatives cannot be evaluated by any existing testing methods.
In order to ensure that foods/dyes/preservatives are not contributing to your urticaria, a two-week diet needs to be instituted. Granted, this list of acceptable foods is very small. However, if your urticaria improves on the diet, a new food can be added every three days in order to better identify the causative agents.
The diet consists of:
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Lamb or chicken (preferably baked, but may also cook in vegetable oil) |
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Rice |
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Lettuce (no dressing) |
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Stewed fruits - especially peaches |
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Water as sole beverage |
Avoid:
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All alcohol, coffee, tea, artificial sweeteners, seasonings (except salt), sauces and breads |
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