Vision is a fundamental sensory mechanism through which most information from the external environment is perceived and interpreted. The condition of the visual apparatus is determined by a combination of genetic, behavioral, and metabolic factors, among which diet stands out as a modifiable factor of high public health significance. This review aims to systematize scientific data on the relationship between key nutrients and visual function, as well as their importance in limiting degenerative changes in the retina. The analytical approach includes a review of clinical and experimental studies, as well as epidemiological reports from international authorities, including the World Health Organization and the US National Eye Institute.
The results of the literature review confirm that vitamin A is a structural component of the visual pigment rhodopsin and is necessary for adaptation to darkness; its deficiency is associated with night blindness and xerophthalmia. The antioxidants vitamin C and vitamin E, as well as the element zinc, participate in the protection of retinal cells against oxidative stress – a key pathogenetic factor in the aging of ocular structures. The carotenoids lutein and zeaxanthin, physiologically localized in the macula, filter harmful blue and ultraviolet light and are associated with a lower incidence of macular degeneration in population studies. Omega‑3 fatty acids (DHA and EPA) support the structural integrity of photoreceptor membranes and have anti‑inflammatory effects, which are beneficial in dry eye syndrome.
The analysis shows that a balanced and varied diet enriched with vitamins, minerals, antioxidants, and omega‑3 fatty acids is an accessible and effective tool for maintaining visual health and reducing the risk of age‑related degenerative eye conditions.
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