Research from King’s College, in London, shows that dietary vitamin C reduces the development of cataracts that interfere with vision by obscuring the lens of the eye, keeping light from striking the retina.

The researchers followed 324 pairs of female twins for 10 years. Food questionnaires were administered to each pair to determine their intake of dietary nutrients. The researchers also examined each of the twins’ eyes for the development of cataracts. The scientists found those that consumed the most foods with vitamin C had fewer cataracts than those that ate foods with less of the vitamin.

These findings did not apply to supplemental vitamin C, helping researchers better understand the superior nature of natural vitamin C. Natural vitamin C contains multiple bioflavonoids, rutin and several co-factors, such as factors J, K and P, tyrosinase and ascorbinogen.

Senior study author and eye surgeon Dr. Chris Hammond says, “The findings could have significant impact, particularly for the aging population, by suggesting that simple dietary changes such as increased intake of fruits and vegetables as part of a healthier diet could help protect them from cataracts.”