The fact that certain foods can trigger a flare-up in some rosacea patients is well known. In reaction to these foods and other environmental factors such as sun exposure or extreme temperatures, the body releases substances that cause a chain reaction affecting skin that leads to flushing, inflammation and, for some, burning and stinging sensations. However, although the outcome may be the same, different foods trigger different processes, according to a presentation at the American Academy of Dermatology’s virtual annual meeting this year.

Such diverse items as chocolate, tomatoes and citrus fruits ranked surprisingly high along with such well-known rosacea tripwires as hot spices, alcohol and heated beverages in the first comprehensive survey to detail specific foods that frequently aggravate the symptoms of this disorder.