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Some sight savers
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Today nutrition researchers are trying to find a link between what we eat and the long-term health of our eyes
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GREAT TO LOOK AT Good for the eyes too!
There are many connections between our eyes and our appetite. The observation that “you eat first with your eyes” refers to the initial appeal created by the visual presentation of a dish. Another maxim, “your eyes are bigger than your stomach,” warns against piling up portions you’ll never be able to finish. Today, nutrition researchers are gazing into our eyes for another reason. They want to illuminate the link between what we eat and the long-term health of our eyes. Their diet discoveries include more than nibbling carrots to see better in the dark. (The body converts the beta-carotene in carrots into vitamin A, which aids night vision.) Carrots still rank high on the eyesight-saving menu, but other heroes, perhaps even more important, are emerging from the vegetable kingdom. Scientists have set their sights on green leafy vegetables such as spinach, kale, collard greens and turnip greens because they contain two natural carotenoid plant pigments called lutein and zeaxanthin. Both are potent anti-oxidants thought to protect the eyes against damaging free radicals that may cause cataracts and age-related macular degeneration.
In one new study published in the Archives of Ophthalmology, a team at Harvard Medical School found that women who consumed higher levels of lutein and zea xay of the foods rich in nutrients good for our eyes are delicious additions to any meal and are beautiful to look at, too. — NYT
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