Nutrition and Glaucoma
Higher intake of certain types of fruits and vegetables that are higher in vitamins A and vitamin C and carotenoids may be associated with a lower risk of open angle glaucoma in African-American women.
Those who consumed more fresh oranges, collard greens, kale, fruits, and fruits juice had a protection against the developing of glaucoma. Higher consumption of spinach and carrots also showed a protective rule.
A study was held to find association between consumption of fruits and vegetables and glaucoma in 662 older African-American women. Those Women who consumed three or more servings per day of fruits or fruit juices were less likely to develop glaucoma by 79% comparing to those women who had less than one serving per day.
Women who had fresh oranges and peaches two or more servings per week had a lower incidence of 82% and 70%, respectively of developing glaucoma compared to those consuming less than one serving per week.
Those women who consumed more than one serving of vegetables (collard greens/kale) per week compared to less than one serving per month, had a lower risk of glaucoma by 57%.
A previous study showed the risk of developing glaucoma was lower by 69% in those who consumed at least one serving of green collards and kale per month comparing to those who consumed less.
The risk of glaucoma was reduced by 64% in those who had two or more serving of carrots per week.
Those women who consumed more than 2 mg of vitamin B2 from natural food sources and those who had daily more than 1,400 of retinol (vitamin A) were less likely to be develop glaucoma.
On 2007, a study that was published by Investigative Ophthalmology and Visual Science reported a decrease in intraocular pressure on rats fed on foods rich Omega 3 Fatty acids by 13%.
Higher intakes of foods rich in Vitamin C, Vitamin A, α and β-carotene, folate, lutein and zeaxanthin have a protective mechanisms against many eye diseases such as age related macular degeneration and glaucoma.
