Loss of color vision refers to an insensitivity to the ability to discriminate one or some colors. According to the doctrine of the three primary colors, loss of color discrimination of one color is called dichromatic vision, and loss of red color discrimination is called red-blindness. Such a person has a shortened red end of the spectrum, is less sensitive to the red color of the spectrum, and sees it as dark. He drives through red lights, often because the red light is not bright enough for him. What are the following dietary considerations for loss of color vision? Patients with loss of color vision eat more food containing folic acid; eat more food rich in vitamin C; eat more food rich in selenium; eat more food containing more zinc; do not eat spicy and stimulating food; do not eat fried food; do not drink alcohol and do not eat greasy food. Desirable foods Carrots: rich in carotenoids, all good for eye diseases. Spinach: contains lutein-like pigments which are good for delaying cataracts. Chili peppers: rich in vitamin C. If the body does not have other problems such as stomach, it can still be consumed. Cold food: rich in vitamin C can be effective against free radicals, which is good for disease recovery. Cabbage: rich in vitamins and fiber is very beneficial to the disease. Avoid food small pepper: prone to hyperlipidemia leading to arteriosclerosis aggravates the disease. Wine: alcohol is more harmful to the eyes, but also affect the optic nerve and cause atherosclerosis.