Increasing consumption of fruit and vegetables rich in vitamin C could help to reduce the risk of cataracts by as much as one third, a study has revealed today (24 March, 2016).
Studying the progression of cataracts in 324 pairs of female twins from the Twins UK registry, researchers at King’s College London, found that those who had a higher intake of vitamin C had a 33% reduction of cataract progression.
They also had “clearer” lenses after the 10 years compared with those women who had not consumed as much vitamin C – although the difference came from consumption of fruit and vegetables and not from supplements.
The research, which is published in Ophthalmology also found that environmental factors, including diet, were responsible for changes in lens opacity and cataracts, while genetic factors accounted for just one third of the changes.
Lead study author Professor Chris Hammond, from the Division of Diabetes and Nutritional Sciences, said: “The findings of this study could have significant impact, particularly for the ageing population globally by suggesting that simple dietary changes such as increased intake of fruit and vegetables as part of a healthier diet could help protect them from cataracts.
“While we cannot avoid getting older, diabetes and smoking are also risk factors for this type of cataract, and so a healthy balanced diet and lifestyle generally should reduce the risk of needing a cataract operation.”
Kate Yonova-Doing, the study’s first author, added: “The human body cannot manufacture vitamin C, so we depend on vitamins in the food we eat. We did not find a significantly reduced risk in people who took vitamin tablets, so it seems that a healthy diet is better than supplements.”
The study was funded by Wellcome Trust and Guide Dogs for the Blind.
Genetic and dietary factors influencing the progression of nuclear cataract. Ophthalmology 24 March, 2016 [abstract]
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