Hidradenitis Suppurativa and Dietary Patterns: Insights from a Cross-Sectional Survey Study in the Southern U.S.

Background Hidradenitis suppurativa (HS) is an inflammatory skin condition caused by follicular occlusion and is associated with painful lesions in intertriginous areas of the skin. The primary objectives of this study were to investigate the relationship between HS severity and dietary factors and to explore which specific food groups, if any, are linked to an increase in HS severity. We also aimed to identify any potential disparities that may contribute to poor dietary habits. Methods This study employed a cross-sectional, survey-based approach to determine dietary habits of patients with and without HS at a university hospital in the Southern United States. A food frequency survey was utilized to assess dietary intake. Statistical analyses involved chi-squared and ANOVA tests to identify significant association. Results A total of 386 (195 with HS, 191 controls) participants took part in this study. Statistical analysis indicated significant differences in the consumption of high glycemic index (GI) foods, processed foods, fried items, and dairy products among patients with and without HS (p < 0.05). The HS group particularly reported decreased consumption of low GI foods than their counterparts (p < 0.05). Food insecurity and affordability played a significant role in access to nutrient dense foods for patients with HS. Conclusion Our findings indicate that greater consumption of inflammatory foods is associated with exacerbation of symptoms associated with HS. Implementing dietary modifications in HS treatment plans with greater awareness of social disparities could play a valuable role in reducing disease burden and improving patients’ quality of life.