Cataracts

Cataracts are a leading cause of visual impairment among aging groups and a key quality-of-life issue. Cataracts develop when the proteins in the lens of the eye are damaged, causing them to become translucent or dense or opaque.

Experts theorize that if the progression of cataracts could be delayed by 10 years, annual cataract surgeries would decrease by 45 percent. Nutrition is one promising way to prevent or delay the progression of cataracts.

Several research studies show that the antioxidant properties of vitamins C and E may protect against the development and progression of cataracts.

References:

Robertson, J. M., Donner, A. P., & Trevithick, J. R. (1991). A possible role for vitamins C and E in cataract prevention. The American journal of clinical nutrition, 53(1), 346S-351S.

Valero, M. P., Fletcher, A. E., De Stavola, B. L., Vioque, J., & Alepuz, V. C. (2002). Vitamin C is associated with reduced risk of cataract in a Mediterranean population. The Journal of nutrition, 132(6), 1299-1306.