Handbook of Nutrition, Diet, and the Eye - Tapa dura

The Handbook of Nutrition, Diet and the Eye is the first book to thoroughly address common features and etiological factors in how dietary and nutritional factors affect the eye.

The ocular system is perhaps one of the least studied organs in diet and nutrition, yet the consequences of vision loss can be devastating. One of the biggest contributors to complete vision loss in the western hemisphere is diabetes, precipitated by metabolic syndrome. In some developing countries, micronutrient deficiencies are major contributory factors to impaired vision. However, there are a range of ocular defects that have either their origin in nutritional deficiencies or excess or have been shown to respond favorably to nutritional components. The eye from the cornea to the retina may be affected by nutritional components. Effects may be physiological or molecular.

This book represents essential reading for nutritionists, dietitians, optometrists, ophthalmologists, opticians, endocrinologists, and other clinicians and researchers interested in eye health and vision in general.

• Saves clinicians and researchers time in quickly accessing the very latest details on a broad range of nutrition, ocular health, and disease issues
• Provides a common language for nutritionists, nutrition researchers, optometrists, and ophthalmologists to discuss how dietary and nutritional factors, and related diseases and syndromes affect the eye
• Preclinical, clinical, and population studies will help nutritionists, dieticians, and clinicians map out key areas for research and further clinical recommendations

The eye is perhaps one of the least studied organs in diet and nutrition yet the consequences of vision loss can be devastating. Partial or whole, vision loss can affect not only the quality of life of the individual but the family unit as well. One of the biggest contributors to complete vision loss in the western hemisphere is diabetes, precipitated by metabolic syndrome. In some developing countries, micronutrient deficiencies are major contributory factors to impaired vision. However, there are a range of ocular defects that have their origin in nutritional deficiencies or excess, or have been shown to respond favourably to nutritional components in the experimental (i.e., pre-clinical) or clinical setting. The eye, from the cornea to the retina, may be affected by nutritional components.These effects may be physiological or molecular. Thus, there are a great many approaches to understanding how dietary and nutritional factors affect the eye. However, hitherto there has been no comprehensive book on the eye and vision in relation to diet and nutrition, especially with the new molecular sciences. The Handbook of Nutrition, Diet, and the Eye addresses this gap. Contributors are authors of international and national standing, leaders in the fi eld and trendsetters. Emerging fi elds of vision science and important discoveries relating to diet and nutrition are also incorporated in The Handbook of Nutrition, Diet, and the Eye. This book represents essential reading for nutritionists, dieticians, optometrists, ophthalmologists, opticians, health care professionals, research scientists, molecular or cellular biochemists, physicians, general practitioners, and public health practitioners, as well as those interested in eye health and vision in general.

ABOUT THE EDITOR Victor R. Preedy BSc, PhD, DSc, FSB, FRSH, FRIPHH, FRSPH, FRCPath, FRSC is a senior member of King’s College London (Professor of Nutritional Biochemistry) and King’s College Hospital (Professor of Clinical Biochemistry). He is attached to both the Diabetes and Nutritional Sciences Division and the Department of Nutrition and Dietetics. He is also Director of the Genomics Centre and a member of the School of Medicine. Professor Preedy graduated in 1974 with an Honours Degree in Biology and Physiology with Pharmacology. He gained his University of London PhD in 1981. In 1992, he received his Membership of the Royal College of Pathologists and in 1993 he gained his second doctoral degree, for his outstanding contribution to protein metabolism in health and disease. Professor Preedy was elected as a Fellow to the Institute of Biology in 1995 and to the Royal College of Pathologists in 2000. Since then he has been elected as a Fellow to the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health and Hygiene (2004). In 2009, Professor Preedy became a Fellow of the Royal Society for Public Health and in 2012 a Fellow of the Royal Society of Chemistry. In his career Professor Preedy has carried out research at the National Heart Hospital (part of Imperial College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with research groups in Finland, Japan, Australia, USA and Germany. He is a leading expert on the science of health and has a long-standing interest in how nutrition and diet affects health, especially in relation to tissue damage. He has lectured nationally and internationally. Professor Preedy has published over 570 articles, which includes 165 peer-reviewed manuscripts based on original research, 100 reviews and over 50 books and volumes.