New study reveals link between coffee and eyesight as it recommends simple swap
It might help you to keep your eyes open, but at what cost?
A cup of the coffee in the morning is an absolute essential for millions of us. In the UK we get through 98 million cups of the stuff each day, and that might be a good thing.
Recent studies have found links between coffee consumption and healthy ageing, although it seems like not all coffee is created equal.
A new study has found that one kind of coffee in particular might not be great news for your eyes, and it’s down to a condition called age-related macular degeneration (AMD).
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AMD comes in two forms, dry and wet. “Dry age-related macular degeneration is a condition that happens as you age and can lead to vision loss [especially in your central vision] or blindness,” Hunter Cherwek, MD, Ophthalmologist & VP of Clinical Services and Technologies at Orbis International, explained to Woman’s World.
The wet variety is more serious but less common.
“The macula is the most sensitive part of the retina (the back of the eye) and is responsible for crisp, clear vision,” Dr Cherwek continued.
“Dry AMD is the most common form of the condition and occurs when a film grows on the retina, which causes vision distortions.”
He added: “This is an incredibly important topic for everyone because it is one of the leading causes of irreversible vision loss and blindness around the world in people over the age of 60.”
Weakening eyesight is sadly a reality for many of us as we get older, such that it seems practically inevitable whilst heading into middle age and beyond. However, some lifestyle choices can make a big impact on your chances of developing conditions like macular degeneration.
One of them might be the type of coffee you prefer.
New research has found that instant coffee may increase your risk of developing dry AMD, with the Food Science & Nutrition study suggested it may pose a seven-fold increase in risk.
Ground coffee and decaf options, however, didn’t show the same link in the results.
Also speaking to Woman’s World, Dr Meena Agarwal, OD, suggested there may be an element in the instant coffee processing methods to blame.
“Instant coffee undergoes more intense processing, often at higher temperatures, which can produce harmful byproducts like acrylamide, a compound linked to oxidative stress and inflammation,” she said.
“These processes strip away some beneficial compounds found in brewed coffee, possibly harming tissues like the retina.”
Dr Agarwal continued: “It’s early to recommend avoiding instant coffee altogether based solely on this study.”
More research is needed to say anything definitive, but if the superior flavour and texture of ground coffee hasn’t already convinced you to make the switch then maybe this will.
Rachael Davis