Including leafy green vegetables such as cabbage, spinach, Swiss chard as well as vegetables such as broccoli and cauliflower as part of a daily diet can reduce the risk of suffering from cataracts by nearly 30 per cent, according to a new discovery made by Ciberobn, a public research consortium for obesity and nutrition.
Oxidation and inflammation play a huge role in the mechanisms involved in forming a cataract, which brings about opaqueness in the cristalline lens and therefore reduces eyesight, and can eventually lead to complete blindness.
Old age, Type 2 Diabetes, obesity, poor diet, smoking, alcohol and some food and nutrients are all risk factors which may increase a person’s chances of developing cataracts.
To prevent the problem, researchers Mònica Bulló and Jordi Salas from Ciberobn have analysed the relationship between food containing vitamin K and the appearance of a cataract. “Taking into account that Vitamin K has anti-inflammatory and antioxidant properties and is also linked to glucose and insulin metabolism, we believe that the intake of vitamin K could be associated with a reduced risk of cataracts appearing in a Mediterranean population of elderly people,” they said.
A study, led by the researchers together with the human nutrition unit at Rovira i Virgili University in Tarragona and the Sanitaria Pere y Virgili research institute, saw just under 6,000 participants between the age of 60 and 80 with cardiovascular risk factors have information regarding their lifestyle and diet collected from them periodically over a six-year period.
At the end of the study, Ciberobn reported 768 cataract cases had appeared during those six years, while the results also showed that those who had a greater intake of Vitamin K reduced their chances of suffering a cataract by nearly 30 per cent.