A proinflammatory diet may be linked to an increased likelihood of glaucoma, according to a recent population-based study published in the International Journal of Ophthalmology.
Researchers analysing data from 5,659 US adults found that individuals with the most proinflammatory diets had a 35% higher risk of reporting glaucoma compared to those with the least inflammatory dietary patterns. The findings add to growing evidence suggesting systemic inflammation may play a role in the development and progression of the disease.
The study drew on three years of data from the National Health and Nutrition Examination Survey (NHANES), focusing on participants aged 40 to 85. Among them, 6.7% reported a glaucoma diagnosis. The cohort was racially and ethnically diverse, including Mexican American (14.7%), Caucasian (54.4%) and other groups (9.9%).
Glaucoma patients in the study tended to be older, with a median age of 60, and were more likely to be female. They also had higher rates of diabetes and smoking compared to those without the disease.
Dietary patterns were assessed using the Dietary Inflammatory Index (DII), a tool that quantifies the inflammatory potential of an individual’s diet based on nutrient intake. The index incorporates a wide range of dietary components, including macronutrients, fatty acids, vitamins, minerals, and bioactive compounds such as caffeine and alcohol. Higher DII scores indicate a more proinflammatory diet.
Participants were divided into thirds based on their DII scores. Those in the highest third showed significantly increased glaucoma risk. Subgroup analyses revealed even stronger associations in certain populations: men in the highest DII group had a 48% increased risk, individuals with diabetes had a 56% higher risk, and those with obesity had a 66% higher risk compared to their counterparts with the lowest DII scores.
The authors suggest that inflammation may contribute to glaucoma through a “complex interplay of vascular, genetic and inflammatory mechanisms.” They point to neuroinflammatory processes, systemic inflammation influencing intraocular pressure, and accelerated retinal ganglion cell loss as possible pathways. Additionally, diet-related changes to the gut microbiome – leading to dysbiosis and intestinal inflammation – may further contribute to disease progression.
Despite the findings, the researchers caution that diet alone cannot prevent glaucoma. However, adopting anti-inflammatory dietary habits, such as reducing excessive salt and refined carbohydrate intake, may help lower overall risk.
The study has several limitations. Glaucoma diagnoses were self-reported and not clinically confirmed for all participants. Furthermore, the analysis did not fully account for factors such as socioeconomic status or access to healthcare, which could influence both diet and disease prevalence.
The authors note that further longitudinal and clinical studies are needed to clarify the relationship between diet, inflammation and glaucoma, and to determine whether dietary interventions could play a role in disease management.
