Reduce your Risk of Cataracts

— Dietary factors shown by studies to REDUCE risk of cataracts (clouding of the lens in the eye) —

potassium, magnesium, phosphorus, manganese, vitamin E, vitamin C, riboflavin, folic acid: [1]
iodine with borderline statistical significance (p=0.07): [1]

protein, vitamin A (not pro-vitamin A), riboflavin, niacin, thiamin: [2]

vegetarians and vegans had a lower risk of cataracts than meat eaters: [3]

above-average intake of vitamins C and E, beta-carotene, and zinc combined: [4]

— Dietary factors shown by studies to INCREASE risk of cataracts —

Excess sugar and salt in the diet increases risk of cataracts: [2]

[1] Yonova-Doing, et al., Genetic and Dietary Factors Influencing the Progression of Nuclear Cataract; Ophthalmology. In Press.

[2] Mitchell et al., Diet and cataract: The blue mountains eye study; Ophthalmology. Volume 107, Issue 3, March 2000, Pages 450-456.

[3] Appleby et al., Diet, vegetarianism, and cataract risk; American Journal of Clinical Nutrition. May 2011 vol. 93 no. 5 1128-1135

[4] Tan et al., Antioxidant nutrient intake and the long-term incidence of age-related cataract: the Blue Mountains Eye Study; American Journal of Clinical Nutrition. June 2008 vol. 87 no. 6 1899-1905

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