In the other report, Elaine W.-T. Chong, M.D., Ph.D., M.Epi., of the Centre for Eye Research Australia, and colleagues analyzed data from 6,734 individuals age 58 to 69. Between 1990 and 1994, participants' nutrient intakes were assessed from a food frequency questionnaire, and they were tracked for the development of AMD between 2003 and 2006. During the follow-up period, 2,872 cases of early AMD and 88 cases of late AMD developed.

Individuals who consumed higher levels of trans-unsaturated fats-found in baked goods and processed foods-were more likely to have late AMD, whereas those who consumed the most omega-three fatty acids were less likely to have early AMD. "Olive oil intake (100 milliliters or more per week vs. less than 1 milliliter per week) was associated with decreased prevalence of late AMD," the authors write. "No significant associations with AMD were observed for intakes of fish, total fat, butter or margarine."

Trans-unsaturated fatty acids have been shown to increase the risk of coronary heart disease through their effects on cholesterol levels and possibly through inflammation. In contrast, omega-three fatty acids are believed to protect against damage to the retina, thereby reducing risk for AMD. Although the primary fats found in olive oil (oleic acid and monounsaturated fatty acids) were not associated with AMD risk, olive oil contains other components that may have a protective effect, such as the antioxidants and anti-inflammatory compounds.

"Our findings suggest that people who follow a diet low in processed foods high in trans-unsaturated fatty acids and rich in omega-three fatty acids and olive oil might enjoy some protection from developing AMD," the authors conclude.

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