There are a few instructions for patients regarding their diet in vitiligo especially with mention of what they should avoid during the treatment of vitiligo. Following are some of our observations based on our clinical experience of treating a large number of patients (clinical observations):

                 
Foods that are excessively sour should be avoided. Vitamin C (ascorbic) is known to inhibit the production of the melanin, the color pigment.  Patients with vitiligo are suggested to refrain from citrus fruits, sour yogurt, sour pickles, etc.

                 
Non vegetarian foods are also to be avoided as they act as a foreign body to pigment cells.

Artificial colors used in various food preparations should also be avoided.

There may not be enough scientific evidence to prove how these foods worsen vitiligo but our clinical experience has shown that many patients report worsening of their vitiligo from these items and hence they are better avoided.

The author of this write up is of the opinion is that the since the process of melanin formation calls for physiological pH, in the process where tyrosinase converts tyrosine to dihydroxyphenylalanine (DOPA) and then to dopaquinone, intake of sour food may work adversely, hence hampering the process of melanogenesis.