Lutein

Lutein is an antioxidant in the carotenoid family (a group of naturally occurring fat-soluble pigments found in plants). Lutein is the primary carotenoid present in the central area of the retina called the macula.

Where is it found?

Spinach, kale, collard greens, romaine lettuce, leeks, peas, and egg yolks are good sources of lutein.

Lutein has been used in connection with the following conditions (refer to the individual health concern for complete information):

Rating	Health Concerns
	Cataracts Macular degeneration
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Who is likely to be deficient?

While a deficiency has not been identified, people who eat more lutein-containing foods appear to be at lower risk of macular degeneration. One study found that adults with the highest dietary intake of lutein had a 57% decreased risk of macular degeneration compared with those people with the lowest intake, and of the carotenoids, lutein and zeaxanthin are most strongly associated with this protection.¹ In a preliminary study, a similar link was suggested between low dietary lutein and increased risk of cataracts.²

How much is usually taken?

People showing protection from macular degeneration have been reported to have eaten about 6 mg of lutein per day from food. Lutein, in supplemental form, should be taken with fat-containing food to improve absorption.³

Are there any side effects or interactions?

No adverse effects from lutein have been reported.

Lutein functions together with zeaxanthin, another antioxidant found in the same foods and supplements as lutein.

At the time of writing, there were no well-known drug interactions with lutein.

1. Seddon JM, Ajani UA, Sperduto RD, et al. Dietary carotenoids, vitamins A, C, and E, and advanced age-related macular degeneration. JAMA 1994;272:1413-20.
2. Hankinson SE, Stampfer MJ, Seddon JM, et al. Nutrient intake and cataract extraction in women: a prospective study. Br Med J 1992;305(6849):335-9.
3. Roodenburg AJ, Leenen R, van het Hof KH, et al. Amount of fat in the diet affects bioavailability of lutein esters but not of alpha-carotene, beta-carotene, and vitamin E in humans. Am J Clin Nutr 2000;71:1187-93.

Last Review: 09-07-2006

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