Cooking a Feast for the Eyes

Nutrition can be the best ally for eye health without giving up flavour, culinary traditions, or the joy of cooking, according to Alessandro Mularoni MD.

The correlation between healthy food habits and eye health is no news in the ophthalmological world. For example, a balanced diet can play a key role in the prevention of systemic diseases such as diabetes mellitus, which is known to have significant ocular complications. Nutrition plays an increasingly significant role in overall health and, more specifically, ocular health—especially now life expectancy has increased.

“We live in an age where a considerable number of diseases can be, at least in part, prevented. While the market offers hundreds of dietary supplements, the most effective and beneficial are often those naturally integrated into our daily nutrition,” Dr Mularoni emphasised.

Under this rationale, Dr Mularoni co-authored a 300-page Italian cookbook in 2017 titled Eye on Food (original title, Occhio al Cibo). The book, structured in two parts, seeks to offer a comprehensive and accessible perspective—presented in clear and straightforward language, suitable even for patients—on the vital role of nutrition in ocular health. The first part, which is more scientific, provides a full description of the micronutrients (such as vitamins, proteins, minerals, polyunsaturated fatty acids, and fibres) and their impact on ocular health, as well as a complete explanation of ocular diseases of both anterior and posterior segments that bad nutritional habits can exacerbate. The second part is entirely devoted to recipes, and this is where Dr Mularoni’s book becomes special and innovative.

Contrary to widespread belief, Italian cuisine is far from being a single, monolithic tradition. Italy is administratively divided into twenty regions and from north to south, each of them with culinary traditions and peculiarities. The cookbook differentiates them accordingly. Moreover, each recipe presents the nutritional values for the quantity described to help the readers know the exact micronutrients they are intaking.

“Our goal was to show readers that maintaining good health through nutrition does not require sacrificing flavour,” he explained. “By slightly adapting traditional recipes, we can promote a model in which prevention and tradition coexist harmoniously.”

In addition, two special menus created by Michelin-starred chefs complete the book, featuring a selection of seafood and land-based recipes, each accompanied by their respective nutritional values.

The book also provides insight into the several types of cooking and their benefits, the chemistry applied to cooking, the right choice for kitchen tools, and some tips on balancing a good diet with sport and a healthy lifestyle.

As Dr Mularoni pointed out, all proceeds from the book were donated to the Italian charity Associazione Medici Oculisti per l’Africa (Association of Ophthalmologist Doctors for Africa). The book is only available in Italian, but Dr Mularoni hopes to see it translated into other languages to promote a deeper understanding of Italian cuisine and its application in supporting eye health.

Alessandro Mularoni MD is an anterior segment surgeon and director of the ophthalmological unit of the Hospital of the Republic of San Marino. alessandro.mularoni@iss.sm