Corns can sometimes be confused with calluses if you don’t know what to look (and feel) for. Corns can be painful and are either hard or soft. Hard corns, the most common type of corn, are caused by repeated pressure or friction. Soft corns are typically lighter in color and rubbery in texture. They usually form between toes. The best way to prevent corns from developing is to wear shoes that fit well and don’t cause pressure or friction on any part of your feet. Keep your toenails trimmed—but not so short that they grow into surrounding skin. Moisturize your feet daily and avoid wearing shoes without socks. People with diabetes, skin disorders or circulation problems would be wise not attempt to remove corns themselves, as such home remedies can sometimes lead to bleeding and infection. For safe and effective treatment for painful corns, it's a good idea to make an appointment with a podiatrist. They can also offer more tips and techniques for avoiding corns from developing in the first place.
If you have any concerns regarding your feet and ankles, contact the foot specialists of Spartan Podiatry. Our doctors will treat your foot and ankle needs.
Corns: What Are They? and How Do You Get Rid of Them?
Corns can be described as areas of the skin that have thickened to the point of becoming painful or irritating. They are often layers and layers of the skin that have become dry and rough, and are normally smaller than calluses.
Ways to Prevent Corns
There are many ways to get rid of painful corns such as wearing:
- Well-fitting socks
- Comfortable shoes that are not tight around your foot
- Shoes that offer support
Treating Corns
Treatment of corns involves removing the dead skin that has built up in the specific area of the foot. Consult with Our doctors to determine the best treatment option for your case of corns.
If you have any questions please feel free to contact our offices located in Battle Creek, and Marshall, MI . We offer the newest diagnostic and treatment technologies for all your foot and ankle needs.
