Acne vulgaris is a common, chronic, multifactorial inflammatory skin disease. Although the disorder occurs primarily in young people, with a peak incidence in adolescence, it quite often persists into adulthood. The views on the impact of diet on the development and course of acne have changed dramatically over the years. Since the 1930s, patients have been advised to avoid chocolate and other sugar-containing products, fatty foods and sugar, and even reduce the overall intake of carbohydrates. Research in the years that followed undermined the influence of nutrition on acne, hence the use of specialised diets was not recommended. Since the beginning of the 21^st century, there has been a certain renaissance in research on this relationship and a growing body of evidence has been accumulated to support the important role of different food products in the etiopathogenesis of acne. Most investigations focus on products with a high glycaemic index, as well as chocolate and dairy products. While the current research cannot be used as a basis for developing clear recommendations for patients, there is evidence that low-glycaemic index meals with reduced dairy, sugar, saturated fat and salt consumption, as well as increased omega-3 intake and probiotic supplementation may have a positive effect on the course of acne and its treatment. It should be remembered that although dietary interventions may support the therapeutic process, they will not replace appropriate pharmacological treatment adjusted to the severity of acne.