Patients with chronic urticaria can eat pork liver in moderation, but should be aware of individual differences and allergic reactions.
Chronic urticaria is a long-term, recurring skin condition, mainly characterized by red or skin-colored wheals accompanied by itching. Pork liver is rich in nutrients such as iron, vitamin A, and B vitamins, which are beneficial to health. Patients with chronic urticaria should avoid consuming pork liver and be mindful of food allergies and certain foods that may trigger symptoms.
The pathogenesis of chronic urticaria is complex and may be related to immune system abnormalities, environmental factors, and genetic factors. Some patients with chronic urticaria may be sensitive to certain food components, especially foods containing high levels of histamine, such as fermented foods and certain types of fish. While pork liver itself is not a high-histamine food, it is high in vitamin A. Excessive intake may lead to vitamin A poisoning, manifesting as symptoms such as itchy skin and erythema, which are similar to those of chronic urticaria. Therefore, it should be consumed in moderation.
Patients with chronic urticaria should maintain a balanced diet, consume pork liver in moderation, and carefully observe their body's reactions. If any discomfort occurs after consumption, stop eating it immediately and consult a doctor. At the same time, avoid foods that may trigger symptoms and maintain healthy lifestyle habits, which will help control the symptoms of chronic urticaria.
[Life Tips:]
1. Patients with chronic urticaria should consume pork liver in moderation and carefully observe their body's reaction.
2. Avoid foods that may trigger symptoms and maintain healthy lifestyle habits.
3. Regular follow-up examinations and timely adjustments to the treatment plan.
