The role of diet and nutrition in glaucoma

This review aims to explore the connection between diet and nutritional intake with optic nerve health for patients with glaucoma.

Using the AAO Grading Criteria to determine level of evidence, Level 1 and Level 2 studies reviewed here examine associations between nutritional intake and glaucoma. Increasing consumption of dietary nitrates and retinols, incorporating the Mediterranean diet, and reducing intake of ultra-processed foods to lower glaucoma risk are supported by Level 1 evidence. Level 2 evidence suggests that dietary niacin, antioxidants, fruits, and vegetables have potential to improve optic nerve health and are associated with reduced glaucoma risk. Evidence from both Level 1 and Level 2 studies suggest that combining multiple beneficial dietary components may produce more meaningful effects to reduce glaucoma risk than single dietary factors alone.

Although some studies highlight the protective role of single dietary components against glaucoma, adopting a combination of beneficial dietary habits appears to be more effective as an adjunctive treatment to enhance optic nerve health and lower glaucoma risk.