Nutrition Diet: What foods increase sunburn? Understanding Phytophotodermatitis

October 30, 2025 •

4 min read

Phytophotodermatitis is a specific type of skin reaction where certain plant-based compounds, when activated by sunlight, can cause an intensified sunburn or blistering. This phenomenon helps answer the question, "What foods increase sunburn?" by identifying dietary triggers that contain these photosensitizing chemicals.

Quick Summary

Certain foods contain photosensitizing compounds called furocoumarins that, upon contact with skin and sun exposure, can trigger a painful, inflammatory reaction known as phytophotodermatitis, similar to a severe sunburn.

Key Points

Phytophotodermatitis Explained: The condition where photosensitizing compounds in certain plants, like furocoumarins, react with sunlight to cause a severe, localized sunburn and blistering.
Citrus Is a Common Culprit: Limes and lemons are frequently involved in phototoxic reactions, often termed "margarita burn," due to topical contact with juice followed by sun exposure.
Risks from the Apiaceae Family: Vegetables like celery, parsley, and parsnips contain psoralens, which can cause photosensitivity, particularly in occupational handlers or after consuming large amounts.
Minimizing Risk is Simple: To prevent a reaction, wash your hands thoroughly after handling high-risk foods, especially before going into the sun.
Protective vs. Sensitizing Foods: While some foods increase sensitivity, others like tomatoes and leafy greens contain antioxidants that can help protect skin from UV damage.
Oral vs. Topical Exposure: The risk is significantly higher when photosensitizing juices are topically applied to the skin, rather than through typical dietary consumption.
Standard Sun Protection Still Essential: Awareness of dietary triggers complements, but does not replace, the use of sunscreen, protective clothing, and seeking shade.

The Science Behind Food-Induced Photosensitivity

Not all foods impact sun sensitivity, but those containing specific organic compounds called furocoumarins or psoralens can cause a reaction called phytophotodermatitis. These compounds are naturally present in some plants as a defense mechanism against insects and fungi. When these molecules get onto the skin—usually via sap, juice, or residue—they become activated by ultraviolet A (UVA) light from the sun.

This photoactivation leads to cell damage and an inflammatory response, resulting in a reaction that can appear anywhere from 24 to 48 hours after exposure. The manifestations can range from mild redness and inflammation to severe blistering and hyperpigmentation. The rash can often appear in streaks, drips, or handprint-like patterns where the plant juice touched the skin. While most cases are from topical exposure, consuming large quantities of these foods has also been linked to generalized photosensitivity.

Common Culprits: Foods to Be Mindful Of

Many common, healthy foods can contain photosensitizing compounds. It is crucial to remember that this is usually a concern when the juices or oils of these plants come into direct contact with the skin before sun exposure.

Citrus Fruits: A prime example of this reaction is colloquially known as "margarita burn". Squeezing limes, lemons, or other citrus fruits outside and getting the juice on your skin can cause a severe phototoxic reaction. Limes, lemons, and grapefruit are particularly high in furocoumarins.

The Apiaceae Family: This family of plants is a well-known source of photosensitizing agents. It includes:

Celery: Handling celery, especially if it has been infected with a fungus, can increase the risk of skin reactions. Ingesting large quantities has also been linked to generalized sun sensitivity.
Parsley: Both the leaves and stems contain phototoxic compounds.
Parsnips: Farm and grocery workers who handle parsnips are at a higher risk of developing phytophotodermatitis.
Dill and Fennel: These herbs also belong to the Apiaceae family and contain furocoumarins.

Figs: This fruit contains high concentrations of psoralens and can trigger a significant phototoxic response.

Certain Spices: Spices like coriander, cumin, caraway, anise, and mustard contain psoralen derivatives. While dietary intake is unlikely to cause issues, handling them in bulk or as part of concentrated pastes could increase topical risk.

Comparison: Sun-Sensitizing vs. Sun-Protective Foods

Not all foods are created equal when it comes to sun exposure. While some contain photosensitizing agents, others provide valuable nutrients that help protect the skin from UV damage.


Food Type	Sun-Sensitizing Foods	Sun-Protective Foods
Fruits	Limes, Lemons, Grapefruit, Figs	Berries, Grapes, Tomatoes, Watermelon, Strawberries
Vegetables	Celery, Parsnips, Parsley, Dill, Fennel	Carrots, Sweet Potatoes, Dark Leafy Greens (Spinach, Kale)
Oils/Fats	Bergamot oil (topical)	Omega-3 rich fatty fish (salmon, tuna), Avocados, Walnuts
Misc.	Certain spices (coriander, cumin)	Dark chocolate, Green tea

How to Minimize the Risk of a Food-Related Sunburn

Protecting yourself from food-related sun sensitivity is straightforward once you understand the risks. The key is to manage the exposure of these photosensitizing compounds to your skin while in the sun.

Practical Prevention Tips:

Wash Hands Thoroughly: After handling or preparing photosensitizing foods like limes, celery, or parsley, immediately wash your hands with soap and water before going into the sun.
Avoid Outdoor Preparation: Prepare citrus drinks or meals containing high-risk vegetables indoors to minimize the chance of juice contact with skin in direct sunlight.
Use Gloves: If you are handling large quantities of these plants, such as during harvesting or canning, wear protective gloves.
Moderate Your Intake: While healthy eating is encouraged, those with very sensitive skin or a history of phototoxic reactions may consider moderating their intake of psoralen-rich foods, especially if heavy consumption is involved.
Don't Apply Topically: Never use citrus juice or essential oils containing phototoxic compounds on your skin with the intention of achieving a sun-kissed look. This practice is dangerous and can lead to severe burns and lasting hyperpigmentation.
Use Traditional Sun Protection: Regardless of dietary choices, always practice good sun safety. Use broad-spectrum sunscreen with an SPF of 30 or higher, wear protective clothing, and seek shade during peak sun hours.

Conclusion

While uncommon with a normal diet, a significant number of healthy foods can potentially increase your risk of a severe, localized sunburn when their juices or oils touch your skin and are then exposed to sunlight. By understanding which foods contain these photosensitizing compounds, primarily furocoumarins, you can take simple precautions to avoid the painful skin reaction known as phytophotodermatitis. The risk is highest with direct contact, such as preparing margaritas with lime juice or handling raw celery, rather than through normal consumption. Combining this awareness with standard sun protection practices is the best way to enjoy both a healthy diet and sunny weather safely.

For additional information on sun safety, you can consult resources from the Mayo Clinic.(https://www.mayoclinic.org/healthy-lifestyle/adult-health/in-depth/skin-care/art-20048237)

Frequently Asked Questions

In rare instances, consuming unusually large quantities of celery or celery juice has been reported to cause generalized sun sensitivity. The risk is heightened when the celery is infected with fungus, which increases its photosensitizing compound content.

Margarita burn is a type of phytophotodermatitis caused when citrus juice, particularly from limes, gets on the skin and is then exposed to sunlight. The resulting reaction is an intensified sunburn with blistering and potential hyperpigmentation in the affected areas.

No, psoralens are only found in specific plants. They are most commonly associated with members of the Apiaceae family (celery, parsnips, parsley, dill) and certain citrus fruits.

The skin reaction from phytophotodermatitis typically appears within 24 to 48 hours after topical contact with the photosensitizing compound and exposure to UVA light.

No, moderate consumption of these foods as part of a normal diet is generally not a risk factor. The primary risk is from direct topical contact with the plant's juices or oils, especially when handling large quantities.

If you get lime or other citrus juice on your skin, wash the area thoroughly with soap and water immediately to remove the photosensitizing compounds before you go out into the sun.

Yes, wearing protective gloves is a recommended safety measure when handling large quantities of photosensitizing plants to prevent the compounds from coming into contact with your skin.