Preventing Cataracts with a Plant-Based Diet

Abstract

The percentage of complications in cataract surgery, even if only 5%, the cost of surgery, whether borne by the patient or insurance, and the stress that any surgical procedure causes, makes prevention of primary importance. A plant-based diet reduces the risk of cataracts. In a British study risk reduction for cataract for low meat eaters was 15%, 21% for fish eaters, 30% for vegetarians and 40% for vegans. In a Taiwanese study, a vegetarian diet reduced the risk of cataract by 30%. This may be partly explained by the greatly reduced risk of type 2 diabetes in vegans. Diabetes is a risk factor for cataracts. Vegans also have a much lower risk of hypercholesterolemia, another risk factor for cataracts. Contributing to the reduced risk of cataracts in vegans is the increased intake of antioxidants including lutein and zeaxanthin, which some studies show reduces the risk of cataracts. On average, plant foods provide 11.57 mmol/100gm antioxidant content, while animal foods provide only on average 0.18mmol/100gm. Prophylaxis with a vegan diet has no adverse effects or contraindications and treats common comorbidities including type 2 diabetes and hypercholesterolemia.