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Effect of Low-Fat Dietary Modification on Incident Open-Angle Glaucoma
Rajvi Mehta1, Roberta M Ray2, Lisa Marie Tussing-Humphreys3
1Illinois Eye and Ear Infirmary, University of Illinois at Chicago, Chicago, Illinois.
Ophthalmology
|November 21, 2022
Summary
Dietary modification (DM) did not reduce primary open-angle glaucoma (POAG) risk overall. However, a low-fat diet (<33.8% calories) increased POAG risk in women, suggesting fat intake is crucial for glaucoma prevention.
Area of Science:
- Ophthalmology
- Nutrition Science
- Preventive Medicine
Background:
- Primary open-angle glaucoma (POAG) is a leading cause of irreversible blindness.
- Dietary factors are increasingly recognized for their potential role in eye health.
- Understanding the impact of dietary modification (DM) on POAG risk is crucial for public health.
Purpose of the Study:
- To investigate whether dietary modification (DM) influences the risk of developing incident primary open-angle glaucoma (POAG).
Main Methods:
- Secondary analysis of the Women's Health Initiative Dietary Modification Trial involving 23,217 women.
- Participants were randomized to a low-fat diet or usual diet.
- Glaucoma incidence was determined using Medicare claims data, with follow-up through December 31, 2018.
Main Results:
- Dietary modification (DM) showed no overall benefit in reducing incident POAG (HR, 1.04; 95% CI, 0.96-1.12).
- However, participants in the lowest quartile of baseline total fat intake (≤33.8% of calories) had an increased risk of POAG (HR, 1.22; 95% CI, 1.05-1.41).
- This increased risk associated with low fat intake was observed regardless of participant age or race.
Conclusions:
- Dietary modification (DM) alone does not appear to reduce the risk of primary open-angle glaucoma (POAG).
- A diet very low in fat (≤33.8% of calories) may be associated with an increased risk of incident POAG in women.
- Further research is needed to elucidate the complex relationship between specific dietary components and glaucoma development.
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