Potential role of sublingual-buccal absorption supplementation for binocular function improvement in myopia: A randomized, double-blind, placebo-controlled clinical trial

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-06-06 DOI:10.1016/j.jff.2025.106931

En-Chieh Lin , Ping-Hsun Wang , Jyh-Cheng Liou , Jia-Lain Wu , Yung-Hsiang Lin , Yan-Zin Chang , Bo-Yi Chen

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Abstract

Myopic eyes have decreased accommodative responsiveness and weakened binocular vision. Corrective lenses are not completely effective in improving binocular function for myopic individuals, resulting in eye fatigue and blurred vision. This study evaluates a nutraceutical formulation for oral-sublingual-buccal absorption to improve binocular function in individuals with myopia. An 8-week randomized placebo-controlled clinical trial was conducted on 44 myopia patients. The intervention group exhibited significantly improved binocular accommodative facility (BAF) values. In the post-treatment phase, BAF increased by 2.46 ± 3.2 (95 % CI 0.97–4.12) (p < 0.05) compared to the baseline in the intervention group, whereas the placebo group showed a decrease of 0.70 ± 3.20 (95 % CI -2.53–1.00). These findings suggest that oral-sublingual-buccal absorption supplementation may enhance binocular function by improving accommodative facility, refocusing, and visual performance at variance distances. Therefore, it alleviates eye fatigue in myopic individuals, indicating its potential to address limitations in current myopia management.

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补充舌下-颊吸收对改善近视患者双眼功能的潜在作用：一项随机、双盲、安慰剂对照的临床试验

近视眼的适应性反应下降，双眼视力减弱。矫正镜片不能完全有效地改善近视患者的双眼功能，导致眼睛疲劳和视力模糊。本研究评估了一种用于改善近视患者双眼功能的口腔-舌下-颊吸收营养品配方。对44例近视患者进行了为期8周的随机安慰剂对照临床试验。干预组双眼调节设施（BAF）值明显改善。治疗后，BAF增加了2.46±3.2 (95% CI 0.97-4.12) (p <；干预组与基线比较，差异为0.70±3.20 （95% CI -2.53-1.00）。这些发现表明，补充口腔-舌下-颊吸收可以通过改善适应设施、重新聚焦和不同距离下的视觉表现来增强双眼功能。因此，它减轻了近视个体的眼疲劳，表明它有可能解决当前近视治疗的局限性。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.