Blog

It’s now nearly 10 years since we started injecting people for ‘wet’ age-related macular degeneration (AMD) and it’s very encouraging that we’re getting better outcomes due to better imaging technology, vastly improved clinical skills of eye professionals and greater awareness of the disease amongst the public. With treatments for ‘dry’ macular degeneration on the horizon, better drug delivery systems and longer-acting agents, the future of therapy for AMD is bright.

I’m constantly surprised and upset, however, that so many people on a path to AMD don’t know that they can wipe out their genetic risk of severe AMD if they just eat the right food; the role of simple preventative measures seems to be being overlooked. In clinic, I always take the opportunity to turn to the relatives of AMD patients and tell them about how diet can modify their genetic risk. Having said that, it’s easy for me to tell people to eat more ‘fish, green and gold”, but not so easy to think of new and tasty ways to prepare them.

This video was a natural product of my passion for food and cooking and the obvious need for us all to try and prevent more and so have to cure less. The fact that making this video aslo meant I got to learn to cook from a chef who was trained by Marco Pierre White was simply the icing on the cake (carrot, of course!).

I hope you enjoy this video and feel able to share it with friends, family and patients so that many people on a path to AMD don’t know that they can wipe out their genetic risk of severe AMD if they just eat the right food