Women who have higher dietary intake of lutein and zeaxanthin - compounds found in yellow or dark, leafy vegetables - as well as more vitamin E from food and supplements appear to have a lower risk for developing cataracts, according to a report in the January issue of Archives of Ophthalmology.
“The oxidative hypothesis of cataract formation posits that reactive oxygen species can damage lens proteins and fiber cell membranes and that nutrients with antioxidant capabilities can protect against these changes,” the authors write as background information in the article. Vitamin E, vitamin C, beta carotene, lutein and zeaxanthin are all believed to have antioxidant properties. Lutein and zeaxanthin are the only carotenoids—yellow plant pigments—present in the lens of the human eye and may also protect against cataracts by filtering harmful blue light.
William G. Christen, Sc.D., of Brigham & Women's Hospital and Harvard Medical School, Boston, and colleagues analyzed dietary information from 35,551 female health professionals who enrolled in the Women's Health Study in 1993. The women were then followed for an average of 10 years, and the diets of those who developed cataracts were compared with the diets of those who did not.