Acne or pimples cause embarrassing blemishes of the face and body. Acne is a problem that effects many people ranging from age 10 to age 40. One common type of acne is whitehead acne; a whitehead is caused when the oil and bacteria in a clogged pore break through to the surface of the skin. While it has not been definitively proven, eating certain foods is thought to cause or increase the risk of whitehead acne. Avoiding these foods might help clear up your acne for good.
Dairy products are thought to make acne worse for those who are affected by it. This is because milk that we drink and milk used in dairy products typically comes from pregnant cows. Because it comes from pregnant cows, it contains hormones that the body converts into DHT (dihyrdotestosterone). DHT boosts oil production in skin glands, which in turn leads to increased acne.
Coffee and other drinks that contain caffeine are thought to cause increase acne. Caffeine triggers your adrenal glands to release adrenalin into your system, which causes increased stress levels. Too much stress has been linked to acne and several other health-related problems.
Ham and pork products like bacon are thought to cause acne to worsen; this is because they contain high amounts of omega-6 fatty acids. Omega-6 fatty acids are used by your body to make acne-causing hormones. If your body is supplied with too much of these fatty acids, it can increase your skin’s acne production.
Butter and margarine are believed to cause and increase acne. Butter contains a high amount of trans-fats and oils that can cause your skin to produce excess oil. When your skin produces excess oil, it increases the risk of oil becoming trapped beneath the skin, as would be expected. Butter and margarine products intended to lower cholesterol are an exception to this rule, as they lack the harmful ingredients.
- "The Clear Skin Diet"; Alan C. Logan and Valori Treloar; 2007
- "Acne For Dummies"; Herbert P. Goodheart; 2006
- "Healing Adult Acne": Your Guide to Clear Skin And Self-confidence"; Richard G. Fried; 2005