Increased consumption of foods with plenty of vitamin E, lutein, alpha-carotene, and zeaxanthin may contribute positively to the prevention of age-related cataract.

This study was carried out to determine the relationship between blood levels of antioxidants and the odds of developing age-related cataract. Researchers reviewed nutritional and clinical data extracted from 13 studies that examined 18,999 subjects.

The team of researchers observed that a reduction in the risk of developing age-related cataract was associated with subjects who consistently consumed diets rich in foods containing vitamin E, alpha-carotene, lutein, and zeaxanthin. Conversely, increased intake of foods high in lycopene, beta-carotene, and beta-cryptoxanthin was found to have no significant effect on cataract risk in this study. The findings of this meta-analysis indicate that frequent consumers of foods packed with vitamin E, lutein, zeaxanthin, and alpha-carotene are less likely to have age-related cataract.