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Characterization of Molecular Mechanisms of In vivo UVR Induced Cataract
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Published on: November 28, 2012

Diet and cataract: a case-control study.

Sofia Theodoropoulou1, Evangelia Samoli, Panagiotis G Theodossiadis

  • 1Department of Hygiene, Epidemiology & Medical Statistics, Medical School, University of Athens, 75 Mikras Asias Street, 11527, Athens, Greece.

International Ophthalmology
|May 30, 2013
PubMed
Summary
This summary is machine-generated.

A diet rich in fish, fruits, vegetables, and carbohydrates may reduce cataract risk. Conversely, high intake of meat, total fat, and cholesterol is associated with an increased risk of developing cataracts.

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Area of Science:

  • Ophthalmology and Nutritional Science

Background:

  • Cataract is a leading cause of visual impairment, particularly age-related cataract.
  • Dietary factors are increasingly recognized for their role in eye health and disease prevention.

Purpose of the Study:

  • To investigate the association between dietary habits and the risk of developing cataract.
  • To identify specific food groups and nutrients that may influence cataract development.

Main Methods:

  • A case-control study was conducted in Athens, Greece, involving 314 cataract cases and 314 controls aged 45-85.
  • Participants completed a semi-quantitative food-frequency questionnaire assessing consumption of approximately 120 food items.
  • Data were analyzed using multiple logistic regression, considering cataract as a general outcome and by specific types.

Main Results:

  • Inverse associations were found between cataract risk and consumption of fish, vegetables, fruits, potatoes, and carbohydrates.
  • Positive associations were observed between cataract risk and consumption of meat, total fat, and cholesterol.
  • Protective associations were noted with carotene, vitamin C, and vitamin E intake.

Conclusions:

  • Dietary patterns significantly influence the risk of developing cataract.
  • Diets abundant in fruits, vegetables, fish, pulses, and starchy foods, along with adequate intake of vitamins C, E, and carotene, may offer protection against age-related cataract.
  • Reducing intake of total fat and cholesterol may also be beneficial for cataract prevention.