Nutrients 2013, 5(3), 750-757; doi:10.3390/nu5030750
Article

The Relationship between Lutein and Zeaxanthin Status and Body Fat

1 Vision Sciences Laboratory, University of Georgia, Athens, GA 30602, USA 2 Foods and Nutrition, University of Georgia, Athens, GA 30602, USA
* Author to whom correspondence should be addressed.
Received: 30 January 2013; in revised form: 25 February 2013 / Accepted: 28 February 2013 / Published: 8 March 2013
(This article belongs to the Special Issue Nutrition and the Eye)
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Abstract: The objective of this project was to investigate the relationships between total and regional distribution of body fat and tissue lutein (L) and zeaxanthin (Z) status. Healthy men and women (N = 100; average age: 22.5 year, average BMI: 23.4 kg/m2) were evaluated. Total body and regional fat mass were assessed by dual-energy X-ray absorptiometry (Hologic Delphi A). Serum LZ was measured using reverse phase high-performance liquid chromatography, and retinal LZ (referred to as macular pigment optical density; MPOD) was measured using heterochromatic flicker photometry. Body fat percentage (total and regional) was inversely related to MPOD (p < 0.01) but no significant relationship was found for serum LZ. Higher body fat percentage, even within relatively healthy limits, is associated with lower tissue LZ status. The results indicate that adiposity may affect the nutritional state of the retina. Such links may be one of the reasons that obesity promotes age-related degenerative conditions of the retina.
Keywords: lutein; zeaxanthin; body fat; adiposity

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MDPI and ACS Style

Bovier, E.R.; Lewis, R.D.; Hammond, B.R., Jr. The Relationship between Lutein and Zeaxanthin Status and Body Fat. Nutrients 2013, 5, 750-757.

AMA Style

Bovier ER, Lewis RD, Hammond BR, Jr. The Relationship between Lutein and Zeaxanthin Status and Body Fat. Nutrients. 2013; 5(3):750-757.

Chicago/Turabian Style

Bovier, Emily R.; Lewis, Richard D.; Hammond, Billy R., Jr. 2013. "The Relationship between Lutein and Zeaxanthin Status and Body Fat." Nutrients 5, no. 3: 750-757.

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