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Cataract, a common condition in which the lens of the eye becomes cloudy as a result of oxidation, has the most common surgical operation performed with more than 300,000 procedures carried out each year in the UK alone.
In a study at King’s College, London, participants who had a higher intake of vitamin C were associated with a 33 per cent risk reduction of cataract progression and had ‘clearer’ lenses after the 10 years than those who had consumed less vitamin C as part of their diet.
Moreover, environmental factors (including diet) influenced cataract more than genetic factors, which only explained a third of the change in lens opacity.
The fluid in the eye that bathes the lens is high in vitamin C, which helps to stop the lens from oxidising and protects it from becoming cloudy. It is thought that increased intake of vitamin C has a protective effect on cataract progression by increasing the vitamin C available in the eye fluid.
‘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,’ says Professor Chris Hammond, consultant eye surgeon and author.
Cataract is the leading cause of blindness in the world, affecting approximately 20 million people, particularly in Sub-Saharan Africa where healthcare is less readily available.
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Reference: King's College London. (2016, March 23). Increased vitamin C in the diet could help protect against cataracts. ScienceDaily. Retrieved March 27, 2016 from www.sciencedaily.com/releases/2016/03/160323220408.htm
