Research suggests that individuals whose diets are rich in leafy green vegetables have less risk of AMD. This is thought to be secondary to the intake of a group of carotenoids (colorful pigments) found in high concentrations in certain leafy green vegetables. These pigments are also present in significant concentrations in the macula itself.

These carotenoids, known as lutein and zeaxanthin, are antioxidants which likely play a role in neutralizing free radicals (charged molecules) produced in the highly metabolically active macula. A recent study sponsored by the National Institutes of Health found that individuals who had the highest consumption of vegetables rich in carotenoids, especially lutein and zeaxanthin, had a 43% lower risk of developing AMD than those who ate these foods the least.

Vegetables that are rich in these two carotenoids would include raw spinach, kale, and collard greens. Nutritional supplements may be beneficial for those people unable to get adequate intake of fruits and vegetables. However, studies are presently unclear as to whether one can achieve the same protection from supplements containing carotenoids that is achieved with consumption of vegetables themselves.

Dietary Fat & Macular Degeneration Risk
High fat intake is associated with an increased risk of macular degeneration in both women and men. Our diet contains two types of fat (saturated and unsaturated). Trans fat is made when manufacturers add hydrogen to vegetable oil--a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats.

Both types (saturated & unsaturated) are associated with an increase in risk of macular degeneration. Surprisingly, even increased intake of polyunsaturated fats (the good fat), which have a protective effect against heart diseases, do not have a similar protective against macular degeneration. Recent research has shown that although increasing the intake of all types of polyunsaturated fats does not help in macular degeneration, preferentially increasing intake of one type of polyunsaturated fat and simultaneously reducing intake of another type of polyunsaturated fat does help. Linolenic acid (omega-3 fatty acid), which is a type of polyunsaturated fat found primarily in fish and flaxseed oil, is associated with lessening of macular degeneration risk, but only among individuals with lower intake of linoleic acid (omega-6 fatty acid). Therefore, intake of food sources with high linolenic acid (omega-3 fatty acid) and low linoleic acid (omega-6 fatty acid), as is found in Canola oil may help in macular degeneration.

People who eat fish more than 4 times/week have a lower risk of macular degeneration than those who consume it less than 3 times/month. This is especially true for Tuna fish. People who eat canned tuna more than once per week are 40% less likely to develop macular degeneration as compared with those who consumed it less than once per month. Fish is a major source of DHA (an omega-3 fatty acid).

Recently it has been reported that there is a potential beneficial effect of eating any type of nuts on risk of progression of macular degeneration. This beneficial effect complements other literature reporting a protective role for nuts and cardiovascular disease and type 2 diabetes mellitus. One of the bioactive compounds in nuts, resveratrol, has antioxidant, antithrombotic, and anti-inflammatory properties.