Abstract

Glaucoma, a leading cause of irreversible blindness, is a multifactorial neurodegenerative disease primarily characterized by elevated intraocular pressure (IOP), vascular dysregulation, and the degeneration of retinal ganglion cells. Although IOPlowering therapies are established as effective treatments for managing glaucoma, many patients still experience disease progression. This highlights the need for additional adjunctive therapies. Recent research has explored the potential role of nutrition in managing glaucoma, focusing on dietary factors that may affect oxidative stress, inflammation, blood flow, and neuroprotection. This systematic review evaluates the impact of various nutrients-such as antioxidants (vitamins C and E, and selenium), B vitamins (folate, B6, and B12), omega-3 fatty acids, and minerals like zinc, magnesium, and calcium-on disease progression and visual outcomes in all glaucoma (POAG). Our findings suggest that certain dietary factors, including omega-3 fatty acids, vitamin E, and flavonoids, may provide protective effects. Conversely, excessive calcium and magnesium intake might pose risks. However, the evidence remains conflicting, and further research with standardized protocols is needed to establish definitive recommendations. This review emphasizes the importance of incorporating nutritional assessments into glaucoma management and suggests the need for personalized dietary interventions that complement conventional treatments in order to preserve vision. Future studies should aim to clarify the specific mechanisms by which nutrition impacts glaucoma progression, and randomized controlled trials are essential to confirm the efficacy of nutritional supplements in clinical practice.