How can I get rid of persistent dandruff

asks Modge:
A. Dead skin cells fall from our scalps every day as the skin renews itself, and it's normal to see some little flakes. With dandruff, however, the process of skin renewal is speeded up, and the cells are shed in clumps - the big flakes of dandruff that stand out so unattractively on dark-coloured clothes.

Q. What causes it
A. Everyone has a tiny fungus called Pityrosporum ovale on their skin, but people with dandruff have lots of it. It's not yet known which causes which: whether the yeast produces the dandruff or whether dandruff triggers the yeast. However, it is generally assumed that getting rid of the yeast will also get rid of the dandruff.

Q. Is dandruff infectious
A. No. Nor is it a sign of dirty hair.

Q. Does diet affect it
A. Yes. Too much salt, sugar or spicy food and alcohol make it worse. As does stress.

Q. What can I do about it
A. Try one or more of the following for mild dandruff:

• Use a frequent-use shampoo for dry hair (which will add moisture) or an anti-dandruff shampoo (try tea tree which is anti-fungal).
• Castor oil is a traditional conditioner for hair, and you could try rubbing a little into your scalp before shampooing.
• Massage rosemary tea into your scalp each day.

Q. What if that doesn't shift it
A. Severe dandruff needs an anti-fungal shampoo containing ketoconazole (Nizoral), which you can buy at a pharmacy.

If the flakes are greasy and yellowish, your scalp is inflamed, or if you appear to have dandruff on your eyebrows or behind your ears, you could have seborrhoeic dermatitis.

Sounds nasty...
Yes, it can be. Seborrhoeic dermatitis is a chronic inflammation and you should see your GP.

Q. How do I prevent dandruff
A. Always massage your scalp gently when shampooing, rather than rubbing it hard or scratching it. Also:

• Rinse your hair thoroughly
• Use gentle hair products
• Eat foods containing vitamin E (wheatgerm, whole grains, eggs, leafy veg), selenium, and zinc (meat, fish, wheatgerm, pumpkin seeds, mushrooms, egg yolks).

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By Sheena Miller