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Dr. Gregory Pais, ND
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Home arrow Blog arrow GLAUCOMA AND DIET
GLAUCOMA AND DIET
"Glaucoma Risk and the Consumption of Fruits and Vegetables Among Older Women in the Study of Osteoporotic Fractures," Coleman AL, Mangione CM, et al, Am J Ophthalmol, 2008 Mar 19
This study looked at 1,155 older women and the relationship between foods consumed and occurrence of glaucoma. The results indicate that eating kale and collards, carrots, and dried or canned peaches may be associated with a reduced risk of glaucoma.

95 of the participants were diagnosed with glaucoma (in at least one eye). Diet was assessed using a food frequency questionnaire. One serving per month of collards and kale was associated with a 69% reduced risk of glaucoma, compared with less than one serving per month consumption. Similarly, at least two serving per week of carrots was associated with a 64% reduced risk of glaucoma, compared with less than one serving per week consumption. A minimum one serving per week intake of canned or dried peaches was associated with a 47% reduced risk of glaucoma, compared with less than one serving per month.

The authors of this study concluded, "A higher intake of certain fruits and vegetables may be associated with a decreased risk of glaucoma."

Glaucoma causes the pressure inside of the eye to rise (increased intraocular pressure), which then puts pressure on the optic nerve. Late in the disease process, glaucoma can cause blind spots, blurred vision, poor night vision, halos around lights, and loss of peripheral vision. Left untreated, glaucoma can lead to permanent vision loss.

Prescription beta blockers are drugs commonly used to treat glaucoma. A large percentage of patients experience cardiovascular and respiratory problems, depression, sexual dysfunction, depression, emotional lability and skin problems, including alopecia (hair loss) and psoriasis.

Wouldn't it be much simpler, safer, and healthier to eat more fruits and vegetables?

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