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WIDE-RANGING EFFECTS: BONE, KIDNEY, EYE, BRAIN DISEASES 215among people over age sixty-five. Over l.6 million Americans suffer
from this disease, many of whom become blind.^39 As the name implies,
this condition involves destruction of the macula, which is the bio-
chemical intersection in the eye-where the energy of the light coming
in is transformed into a nerve signal. The macula occupies center stage,
so to speak, and it must be functional for sight to occur.
Around the macula there are fatty acids that can react with incoming
light to produce a low level of highly reactive free radicals.^40 These free
radicals (see chapter four) can destroy, or degenerate, neighboring tis-
sue, including the macula. But fortunately for us, free radical damage
can be repressed thanks to the antioxidants in vegetables and fruits.
Two studies, each involving a team of experienced researchers at
prestigious institutions, provide compelling evidence that food can pro-
tect against macular degeneration. Both studies were published a decade
ago. One evaluated diet^4! and the other assessed nutrients in bloodY
The findings of these two studies suggested that as much as 70-88%
of blindness caused by macular degeneration could be prevented if the
right foods are eaten.
The study on dietary intakes^4! compared 356 individuals fifty-five to
eighty years of age who were diagnosed with advanced macular degen-
eration (cases) with 520 individuals with other eye diseases (controls).
Five ophthalmology medical centers collaborated on the study.
Researchers found that a higher intake of total carotenoids was as-
sociated with a lower frequency of macular degeneration. Carotenoids
are a group of antioxidants found in the colored parts of fruits and veg-
etables.When carotenoid intakes were ranked, those individuals who
consumed the most had 43% less disease than those who consumed the
least. Not surprisingly, five out of six plant-based foods measured also
were associated with lower rates of macular degeneration (broccoli, car-
rots, spinach or collard greens, winter squash and sweet potato). Spin-
ach or collard greens conferred the most protection. There was 88% less
disease for people who ate these greens five or more times per week
when compared with people who consumed these greens less than once
per month. The only food group not showing a preventive effect was the
cabbage/cauliflower/brussels sprout group, which sports the least color
of the six food groupS. 43
These researchers also looked at the potential protection from dis-
ease as a result of the consumption of five of the individual carotenoids
consumed in these foods. All but one of these five showed a highly