Psoriasis is a chronic complex inflammatory disease affected by both genetic and environmental factors. Nutrition and diet has been suggested to play a role in the etiology and pathogenesis of psoriasis. Diets poor in energy and saturated fatty acids and rich in polyunsaturated fatty acids have positive effects on the treatment of psoriasis. Vitamin A and D modulate immune system and their receptors shows an anti-inflammatory effect by inhibiting the proliferation of keratinocytes. Patients with psoriasis are often Vitamin D deficient, they should be therefore evaluated considering their vitamin D levels. If they take a vitamin D supplementation, they should be monitored for side effects. Consumption levels of minerals such as copper, zinc and iron, and antioxidant compounds, including carotenoids and flavonoids involve in antioxidant reactions should be followed-up. A diet including a variety of vegetables and fruit can help reduce the risk of oxidative stress. Selenium levels are lower in patients, and selenium is effective in the prognosis of the disease when combined with antioxidant treatment. Alcohol consumption has a negative impact on the nutrition of the patients and the prognosis of the disease and should be avoided. The follow-up of the disease at an early stage, adequate and balanced nutrition are important in the treatment of psoriasis. Weight controls should be provided and diets with individual specific nutrition variety should be set.