Nutrition of patients with primary open-angle glaucoma
Authors: Olszewska Halina , Pniakowska Zofia , Kośny Joanna , Mrugacz Małgorzata , Jurowski Piotr 
Published: July 2023

Abstract
Objective
The aim of the study is to assess the nutrition of patients with glaucoma and the relationship between the adopted nutrition models, the degree of overweight and obesity, and primary open angle glaucoma.
Background
Glaucoma is a serious eye disease, which, without proper treatment, can lead to total blindness. It affects 70 mln people in the world, and has been defined by WHO (World Health Organization) as significant burden for the 21st century society. Elevated intraocular pressure
is the most important factor of occurrence and progression of the disease. Suboptimal health-related behaviors, including inadequate diet of glaucoma patients are suggested as additionalfactors contributing to development of the disease.
Material and methods
625 adults aged 45 years or older were enrolled in the study. The study group comprised 312 subjects diagnosed with Primary Open-Angle Glaucoma [POAG], including 238 women [W]- 76% equal to 476 eyes and 74 men [M]- 24% which is 148 eyes. Control group consisted of 313 subjects with no glaucoma diagnosis – including 202 women [W - 64%, 404 eyes] and 111 men [M - 36%, 222 eyes].
General data, including anthropometric indices and Body Mass Index [BMI] [kg/m2], was collected during the interview with the patient including original questionnaire.
The daily nutrition of the study subjects was analysed based on the Questionnaire obtained from the Computer Program - Diet 2.0 developed at the National Food and Nutrition Institute in Warsaw. Nutritional value and composition of consumed meals were also assessed.
Results
The analysis of the obtained data showed changes regarding obesity and diet-related factors between POAG and control group. Below are mentioned most interesting results.
Obesity [BMI>30] was found to be significantly more prevalent among subjects with POAG, regardless of gender [p<0,00000].
The distribution of the number of meals consumed per day was statistically significantly different between the POAG and control group [p=0.001321].
The meals of men with glaucoma were found to be richer in saturated [p=0,001] and unsaturated fats [p=0,023] as well as cholesterol [p=0,039] compared to the dishes consumed by men in the control group.
Analysis of the components of meals consumed by women in POAG group showed significant differences compared to women in the control group as to both their number and "size" (grammage) of ingredients [p<0,02]. The results showed that women with POAG ate statistically more frequently 3 meals per day, consuming higher amount of ingredients such as cholesterol and animal and vegetable proteins.
Total daily energy values consumed by the subjects with glaucoma were higher than in the control group, although statistically significant values were observed only among women with glaucoma [p<0,0001].
The level of energy obtained from fat consumption was higher among both men [p=0,016] and women with glaucoma [p=0,04] than in the control group.
The percentage of energy obtained from alcohol consumption was higher among subjects with glaucoma, with statistically significant differences observed only among women [p=0,0044].
Conclusion
POAG correlated with inadequate nutrition model and overweight as well as obesity of subjects.
The population of patients with glaucoma, unlike the general healthy adult population, was characterized by higher values of: body weight, BMI and total daily energy obtained from meals, as well as different daily meal components, fewer meals consumed, greater energy supply derived from fat compared to protein, lower water intake and larger alcohol ingestion in the female population.
Concluding from the results of this research, it is recommended to intensify the education of POAG patients in terms of proper nutrition. Such action may have beneficial impact on prevention, occurrence and modification of the course of POAG.
Apparently, further research is needed to determine the role of efficacy and safety of diet modification and nutritional supplementation in the treatment of glaucoma.