The Effect of Anchovy Sauce on Severity and Progression of Glaucoma

Introduction: Anchovy sauce is a known appetizer in many Asian’s cuisines. Based on the bio-physical content of anchovy sauce, there is a possibility of the frequent consumption can affect severity and progression of glaucoma. The aim of this study was to determine the association of anchovy sauce intake in severity and progression of glaucoma. Methods: A cross-sectional study was conducted involving 91 primary glaucoma patients who were compliance and achieved target intraocular pressure, non-smoker and without a family history of glaucoma. Direct face-to-face interview on the dietary recall of anchovy sauce consumption was conducted between May 2013 and December 2013. The complete ocular examination was performed including intraocular pressure measurement. Hoddap-Parrish-Anderson criterion was used to assess the severity of glaucoma based on the latest reliable and reproducible of two consecutive Humphrey visual fields 24-2. The association between anchovy sauce and glaucoma severity was determined using Fisher’s exact test. Multiple logistic regression analysis was performed to determine the association of anchovy sauce intake with glaucoma progression. Results: A total of 46 male and 45 female with primary glaucoma were recruited with a mean age of 66.4 (SD10.1) years old. 56 patients consumed anchovy sauce with 19% occasionally, 44.6% weekly, 16.1% daily and 5.4% in every meal. There was no significant association of anchovy sauce intake with severity and progression of primary glaucoma after a mean of 6.4 years of follow-up. Conclusion: Anchovy sauce has potential protective effect against progression and severity of glaucoma. However, it was not reflected in this study due to small sample size and poor quantification of the amount of anchovy sauce as a condiment to the main dish.