Food as Medicine

FNCE 2018

326. Lutein’s Role in Optimal Eye and Brain Health

Monday, October 22
1:30 PM - 3:00 PM
CE: 1.5

Session Level 2 - Intermediate

Lutein is an important carotenoid tied to optimal brain and eye health. Currently, no Reference Daily Intake (RDI) is established for lutein, leaving a gap in awareness around this critical nutrient. Registered dietitian nutritionists should understand the concerns about excess blue light from digital devices, LED lights and sunlight, and the role of lutein as part of the “internal sunglasses” protecting photoreceptor cells. Research supports a role for lutein in slowing the progression of age-related eye diseases. Emerging research extends beyond eye health, with benefits tied to cognitive function and brain health across the lifespan. Higher brain levels of lutein are related to better cognitive function in preadolescent children and young and older adults. The session will conclude by translating the science to registered dietitian nutritionists by providing guidance on how to incorporate food sources of lutein into the diet. Additionally, the differences in supplemental lutein sources will be discussed.

Learning Objectives:

Learning Need Codes:

  • 2090 - Micronutrients: vitamins, minerals
  • 2010 - Botanicals, phytochemicals
  • 4120 - Life Cycle (stages of life cycle)

Ceci Snyder, MS, RD

Ceci Snyder, MS, RD
Ceci Snyder is a registered dietitian and global manager of vision products for Kemin Health, based in Des Moines, Iowa. At Kemin Health, Snyder works with a team of scientists to harvest nutrients from marigold flowers for use in the food and supplement industry throughout the world. Prior to joining Kemin, Snyder held marketing and communication positions in the food industry. She served in numerous volunteer positions for the Academy and was a founding member of the Food & Culinary Professionals Practice Group. Snyder received her Master of Science in nutrition from Iowa State University and her Bachelor of Science in dietetics (Magna Cum Laude) from the College of Saint Benedict.

Presentation(s):

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Ceci Snyder, MS, RD

Ceci Snyder, MS, RD
Ceci Snyder is a registered dietitian and global manager of vision products for Kemin Health, based in Des Moines, Iowa. At Kemin Health, Snyder works with a team of scientists to harvest nutrients from marigold flowers for use in the food and supplement industry throughout the world. Prior to joining Kemin, Snyder held marketing and communication positions in the food industry. She served in numerous volunteer positions for the Academy and was a founding member of the Food & Culinary Professionals Practice Group. Snyder received her Master of Science in nutrition from Iowa State University and her Bachelor of Science in dietetics (Magna Cum Laude) from the College of Saint Benedict.

Presentation(s):

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Elizabeth Johnson, PhD

Elizabeth J. Johnson, Ph.D. is a scientist at the Human Nutrition Center on Aging in the antioxidants research laboratory and an associate professor in the Friedman School of Nutrition Science and Policy, both at Tufts University. Dr. Johnson received her Ph.D. in nutritional sciences from the University of Wisconsin at Madison. Her research focus is the absorption and metabolism of phytonutrients and their relationships with body composition, cognitive performance, and age-related eye disease prevention. Dr. Johnson is a fellow of the American College of Nutrition, a fellow of the International Carotenoid Society and chair of the Carotenoid and Retinoid Interactive Group.

Presentation(s):

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Naiman Khan, PhD, RD

Dr. Naiman Khan is the Director of the Body Composition and Nutritional Neuroscience Laboratory at the University of Illinois at Urbana-Champaign. He is a Registered Dietitian with broad experience assessing cognitive function, diet, and body composition. Dr. Khan’s research has taken a multidisciplinary approach to integrate knowledge in cognitive neuroscience with the disciplines of nutrition, and body composition to understand the behavioral and physiological interactions between attention and memory function, nutrients (e.g., carotenoids), and abdominal adiposity in pediatric and adult populations. Dr. Khan has extensive experience conducting clinical trials investigating the effects of dietary modulation on measures of physical as well cognitive and brain health. He has several research grants currently funded to investigate cognitive function and diet, has more than 28 peer-reviewed research articles, and has presented at several national meetings.

Presentation(s):

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