Looking good

They say we eat with our eyes, but the latest science suggests we should be eating FOR our eyes, because nutrition can have a huge impact on our vision and risk of eye problems. Jane Symons investigates

- Jane Symons

We've all heard carrots are good for vision - a half-truth amplified for propaganda purposes during the Second World War - and clinical trials confirm that specific nutrients can slow the progression of eye diseases such as macular degeneration.

But now, a study involving elite athletes shows that eating colourful fruit and vegetables improves long-range vision by filtering out blue light, which accounts for a quarter of the sun's rays and makes distant objects look blurred.

University of Georgia researchers found lutein and zeaxanthin antioxidants found in dark leafy greens, or yellow and orange vegetables accumulate in the retina and filter out blue light.

Lead author Jack Harth says: "Increasing amounts of lutein and zeaxanthin in the retina and brain decrease glare disability and discomfort, and improve chromatic contrast and visual-motor reaction time.

"Supplementing these compounds also facilitates executive functions like problem solving and memory.

The study comes as research commissioned by supplement brand MacuShield, which will be published next month, reveals that half of consumers believe they can support their vision but aren't sure how.

The new data also highlights the value we put on our vision. When asked which areas of health are the most important to them, a third (33%) put their sight first, ahead of heart health (24%), brain health (8%), bone health (5%) and mobility (5%). University of London research also found sight is the sense we value most.

Public health nutritionist Dr Emma Derbyshire says: "We should be thinking about a diet for eye health sooner rather than later, in the same way that we think about protecting our bone density.

"That's a very important message, particularly as we get older."