What Foods Are Good for Cataract Patients to Eat?
Nov 17, 2025
Source: Cainiu Health
Dr. Wang Shuai
Introduction
Specific foods suitable for cataract patients generally include oranges, walnuts, spinach, corn, and sea bass.
Oranges: Rich in vitamin C, they participate in the body's antioxidant reactions, reduce free radical damage to the lens, help maintain lens transparency, and slow the progression of cloudiness. They can be eaten raw or juiced, making it convenient to obtain their nutritional benefits.
Specific foods suitable for cataract patients generally include oranges, walnuts, spinach, corn, and sea bass. Detailed explanations are as follows:
1. Oranges: Rich in vitamin C, which participates in antioxidant reactions in the body, reduces free radical damage to the lens, helps maintain lens transparency, and slows down clouding progression. Oranges can be eaten raw or juiced (avoid filtering out too much pulp to retain more nutrients), making it convenient to obtain essential nutrition.
2. Walnuts: Contain abundant vitamin E, which has antioxidant properties that protect lens cell membranes from oxidative damage and support normal lens function. Consuming 2–3 walnuts per day is sufficient; excessive fat intake should be avoided. They can be eaten as a daily snack or added to staple meals.
3. Spinach: An excellent source of lutein, which filters blue light and reduces light-induced stress on the lens, while also supporting overall eye tissue health. It is recommended to quickly stir-fry or blanch and then serve cold to minimize nutrient loss (such as lutein) and better preserve its nutritional value.
4. Corn: Contains zeaxanthin, which works synergistically with lutein to protect the lens, reduce oxidative stress in the eyes, and help slow cataract progression. Corn can be steamed or boiled as a staple food, or cooked with other vegetables, offering rich flavor and easy nutrient absorption.
5. Sea Bass: High in high-quality protein, which serves as a fundamental component of ocular tissues, provides necessary nutrients for lens metabolism, and supports normal eye physiological functions. Steaming is the recommended cooking method to best preserve nutrients and minimize fat intake, making it suitable for regular consumption.
Cataract patients should maintain a diverse diet. In addition to the above foods, other nutritionally similar options may also be included. If accompanied by underlying conditions such as diabetes or hypertension, dietary intake and cooking methods should be adjusted accordingly, and regular eye examinations are advised.
