The role that diet plays in vision loss is still being studied. A new study says that one of the most common foods consumed by millions can cause vision loss. The danger is in the way it’s cooked – or not cooked at all.

Diet is a common cause of eyesight loss that is often disregarded. It’s underappreciated in part due to a lack of knowledge about the effect of diet on vision loss.

A recent study headed by Flinders University researchers in Australia has discovered that eating undercooked or raw meat increases the chance of visual loss.

How? Toxoplasma gondii, a parasite closely linked with cats, is responsible for retinal scarring in one in every 150 Australians, according to new research.

“Retinal scarring is often caused by inflammation and can sometimes lead to a retinal detachment,” said Giles Edmonds, clinical services director at Specsavers, who was not involved in the study.

“Retinal scars aren’t easy to remove,” he explained, “which means that any vision lost is unlikely to be restored so can remain obstructed or distorted.”

Toxoplasmosis can be contracted by eating raw or undercooked meat, according to Mr. Edmonds.

In fact, researchers have recently revealed that ocular toxoplasmosis can also induce retinal scarring.

Mr. Edmonds continued, “This is linked to the Toxoplasma parasite which is passed on to livestock before then being consumed by meat eaters.”

“If meat isn’t properly cooked it means that these parasites aren’t killed and are still present in the food we’re eating.”

The findings of the Australian research

Professor Justine Smith, Strategic Professor in Eye & Vision Health at Flinders University, and her team analyzed retina photographs of over 5000 people living in the Busselton area of Western Australia, which were previously collected for a long-term healthy ageing study to assess the prevalence of glaucoma and age-related macular degeneration.

Professor Smith was one of three specialized ophthalmologists who evaluated the scans for toxoplasmic retinochoroiditis, with positive cases confirmed by antibody blood tests.

“Among the 5000 people, we found,” the professor added, “eight participants with blood test-confirmed toxoplasmic retinal scars.”

“Add to that about three-quarters of the retinal lesions would be in a position not visible in these particular photographs, we were able to estimate the prevalence of ocular toxoplasmosis to be one per 149 persons.”

“While there is no cure or vaccine, the symptoms of toxoplasmosis vary depending on the age, health and genetics of the infected individual,” the professor said. “Many people are asymptomatic, but the most common disease that we see in the clinic is retinal inflammation and scarring known as ocular toxoplasmosis.

“Studies around the world show that 30 percent to 50 percent of the global population is infected with Toxoplasma, but despite knowing that, what we didn’t know was how common the related eye disease was.”

The study claims to be the first to estimate the rate of ocular toxoplasmosis in Australia, with the results indicating that the condition is widespread.

With prior studies indicating that the illness can cause vision loss in more than half of the eyes and even blindness, the authors believe it is critical for individuals to recognize the risk factors for toxoplasmosis and how to avoid it.

“While people are often familiar with pregnant women needing to avoid cat litter trays,” Professor Smith added, “we also need everyone to know that preparation of meat is an important risk factor.”

It follows prior research by Professor Smith that found a significant incidence of Toxoplasma in supermarket-sold Australian lamb.

“Add to that that it’s now becoming more common to prepare meat in and out of restaurants to be purposefully undercooked or raw,” the professor said, “then the likelihood of people becoming infected with Toxoplasma increases.”

“We need people to be aware this disease exists, so they can make informed decisions about how they prepare and eat their meat. The parasite can be killed easily by cooking the meat to an internal temperature of 66ºC (or medium) or by freezing it prior to cooking.”

Image Credit: Getty

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