(03/09) via JS
A dissertation presented by Izabela Buraczewska at the University of Uppsala in Sweden last autumn reinforces Micki Rose’s contention in last month Foods Matter that even normal skins can get drier as a result of using cream.
Ms Buraczewska’s studies of what happens in the skin at the molecular level suggest that differences in the pH of creams do not to play any role. Different oils were also studied over a seven-week treatment period, but both mineral and vegetable oils caused the skin to be less able to cope with external stresses. Treatment with a more complex cream compounds, however, resulted in more resistant skin with no signs of dryness.
Tissue samples taken from the treated skin areas also show that the weakening of the skin’s protective barrier can be tied to changes in the activity of certain genes involved in producing skin fats, among other functions, and that the contents of the creams can affect these functions.
This means that it may be possible to develop creams that reinforce the skin’s protective barrier without making it drier, which would also mean that those with eczema and ichthyosis, could enjoy a better quality of life.
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