The risk of cataracts can be diminished by diets with omega-3

 
 
 

A cataract is a process that affects the vision. It clouds the lens, the transparent part of the eye that collects and focuses light on the retina to form clear images; it is located posterior to the cornea and iris, has no blood vessels (receives nutrients from the aqueous humor) and consists mainly of proteins (98%). In the lens, new cells are formed throughout life, but older cells are usually not removed, but are instead compressed into its center. As the lens ages, its damaged proteins are accumulated in “opacities”. These opacities are called cataracts. Its common symptoms are blurry vision, colours appear faded, and a halo is viewed around lights. Additional symptoms are not being able to see well at night and double vision. A cataract can occur in either or both eyes, but it cannot spread from one eye to the other.

Possible causes of cataracts are congenital and metabolic disorders, medication-induced opacification, trauma and high-energy radiation; while age, gender, educational status, smoking, diabetes and obesity are considered risk factors.

Cataracts are very common in older people: it has been estimated that over 68% of people over 79 years of age have some form of lens opacification and, in those with at least 50 years of age, its prevalence is greater than the joined prevalences of glaucoma and age-related macular degeneration.

Research shows that nutritional intervention may offer a way to diminish the risk of cataracts, for example diets with omega-3 fatty acids, vitamin C, lutein/zeaxanthin, B vitamins, multivitamins and carbohydrates.

 

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