A recent study unveiled the potential role of diet, particularly carbohydrate (CH) intake, in the risk of developing glaucoma that affects millions of people worldwide. The research focused on U.S. adults aged 40 and older and found a significant association between the quantity and quality of carbohydrates consumed and the odds of developing glaucoma.
The study utilized data from the National Health and Nutrition Examination Survey (NHANES) collected between 2005 and 2008. The carbohydrate intake of participants was assessed through a 24-hour dietary recall interview, while glaucoma was diagnosed using regraded disc images. A total of 4,789 participants were included in the analysis, with 119 individuals (2.48%) diagnosed with glaucoma.
This research analyzed both the quantity (total carbohydrate intake) and quality (nutritional value, such as fiber content) of carbohydrates consumed to understand the relationship between carbohydrate consumption and glaucoma risk. They also considered various covariates, including demographic factors, physical health, and nutritional intake.
The results of this study revealed a concerning association between high carbohydrate intake and increased glaucoma risk. Also, participants with a high quantity of carbohydrate consumption had a 1.83 times greater odds of developing glaucoma when compared to the individuals with lower carbohydrate intake. This association remained significant even after adjusting for other risk factors, such as age, hypertension, chronic kidney disease, diabetes, and overall energy intake.
The study also found that the quality of carbohydrates consumed plays a crucial role in glaucoma risk. The participants with a low-quality carbohydrate intake, characterized by a lower fiber-to-carbohydrate ratio and higher added sugars, had a higher likelihood of developing glaucoma. In contrast, a higher quality of carbohydrates, as indicated by a better fiber-to-carbohydrate ratio, was associated with a lower risk of glaucoma.
The study further revealed that the impact of carbohydrate intake on glaucoma risk was more pronounced in certain subgroups. For instance, individuals with a history of hypertension who consumed a high quantity of carbohydrates were more likely to develop glaucoma (OR = 2.06), while those without hypertension benefited from higher-quality carbohydrate intake, which significantly reduced their odds of glaucoma (fiber-to-CH ratio: OR = 0.23).
This study highlights the importance of dietary factors in glaucoma risk management. It suggests that not only the amount but also the quality of carbohydrates consumed can influence the likelihood of developing this vision-threatening condition. Physicians may consider advising patients, especially the individuals at risk, to monitor their carbohydrate intake and prioritize high-quality, fiber-rich sources to potentially reduce their risk of glaucoma.
Source:
Li, F., Ma, Y., & Tang, Y. (2024). Association between quantity and quality of carbohydrate intake and glaucoma: a cross-sectional study from the NHANES database. International Ophthalmology, 44(1). https://doi.org/10.1007/s10792-024-03284-6
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