Antioxidants may reduce risk of developing cataracts

Australian and Chinese researchers have highlighted the role of foods high in antioxidants in reducing the risk of age-related cataracts (ARC).

Scientists from the University of South Australia and Xi'an Jiaotong University analysed 20 studies to determine the relationship between consuming a range of different vitamins and carotenoids, and an individual’s vulnerability to ARC.

Reporting the findings in The American Journal of Clinical Nutrition, the researchers found that eating a diet high in certain vitamins was associated with a “significant” reduced risk of ARC in the 12 cohort studies examined.

Vitamins associated with a reduced risk were vitamin A, C and E, while beta carotene, lutein and zeaxanthin also provided a protective effect in the cohort studies.

However, the authors highlighted that the results from the eight randomised controlled trials examined in the meta-analysis were less clear.

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