Retinitis Pigmentosa Diet

Retinitis Pigmentosa is a progressive degenerative condition of the photoreceptors and epithelium pigment of the retina that can cause a profound loss of vision. Various hereditary patterns have been reported. This disease affects 1 out of 3700 people.

Vitamin A toxicity can take place if taken at high dosages. Too much doses may cause vomiting, nausea, headache, dizziness, blurred vision, liver problems, and clumsiness. It may also enhance a person's risk of developing osteoporosis. Vitamin A appears safe in pregnant women if taken at suggested doses. However, too much doses have been reported to increase the risks of some birth defects. Therefore, Vitamin A supplementation above the recommended dietary allowance is not suggested during pregnancy. Retinitis Pigmentosa Treatment with diet improving vision for people.



Vitamin E
Vitamin E exists in eight different forms: beta, alpha, gamma and delta tocopherol; delta tocotrienol and and alpha, beta, gamma. Alpha-tocopherol is the most active form in humans. Vitamin E supplements should not be taken in patients with RP, as it does not appear to slow visual decline. It may also be connected with more rapid loss of visual acuity, though the validity of this finding has been questioned.

Omega-3 fatty acids, fish oil, DHA
DHA is an omega-3 polyunsaturated fatty acid and an antioxidant. Some studies advise that DHA may help treat Retinitis Pigmentosa, though others do not support this therapy. More research is needed to determine if DHA is a safe and successful treatment for this disorder.
Omega-3 fatty acids are usually considered safe if taken in doses that do not exceed the RDA. Stay away from if allergic to fish, linolenic acid, nuts, or omega-3 fatty acid products that come from fish or nuts. Avoid during active bleeding. Use carefully with diabetes, bleeding disorders, and low blood pressure, or if taking drugs, herbs, or supplements that treat any such condition. Use carefully before surgery.


Trained dieticians collected data in order to assess the habitual consumption of 109 food products, with the help of software exact for the analysis of food habits and the estimation of nutrient and caloric intake. For each specific food item a commonly used portion size was particular and subjects were asked how often they had consumed that unit on average during the past year.

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