logo
Half of Indian kids may need glasses soon: Blame screen addiction

Half of Indian kids may need glasses soon: Blame screen addiction

India Today03-05-2025
Spending long hours on phones, tablets, and computers has become a major concern for both parents and doctors. This habit, called screen addiction, is affecting children's health in many ways.While screen use has been linked to childhood obesity, which in turn is leading to serious health issues like heart disease and type 2 diabetes, experts are raising alarm about another serious consequence of too much screen time - poor eyesight in children.advertisementAt a recent public awareness event in Nagpur, doctors at the Association of Community Ophthalmologists of India (ACOIN), said that if steps aren't taken soon, up to 50% of school-going children in India could have myopia by 2050.
Ophthalmologists are witnessing a significant surge in cases driven by lifestyle factors, primarily attributed to the pervasive use of digital devices and insufficient time spent outdoors. Currently, about 23% of Indian schoolchildren have myopia.Myopia, or nearsightedness, means that a person can see nearby objects clearly, but things far away appear blurry.At the Surya Eye Institute, over 2,000 children were treated for myopia in 2024 alone. The number of cases has been growing steadily, especially since the Covid-19 pandemic pushed children toward online learning and more screen use.
Myopia, or nearsightedness, means that a person can see nearby objects clearly, but things far away appear blurry. ()
advertisementDr. Jay Goyal, senior eye surgeon and director of Surya Eye Institute, said that most children don't need surgery for myopia."Children don't need complicated procedures in most cases of myopia. What they urgently need is an understanding of how excessive screen time, inadequate sleep, and prolonged indoor activities are negatively impacting their vision," Dr. Goyal stated.He added that small lifestyle changes can help a lot, such as: wearing glasses if needed, playing outside for at least an hour every day, following good daily habits.Doctors said that if families act now, children's vision can be protected, and many serious eye problems in the future can be avoided.The Screen and Sight ConnectionThe link between increased screen time and myopia development is supported by a growing body of scientific evidence. Studies suggest that prolonged near work, such as focusing on screens for extended periods, can strain the eyes and disrupt the eye's natural growth process.This can lead to an elongation of the eyeball, causing light to focus in front of the retina instead of directly on it, resulting in blurry distance vision, while exposure to natural daylight is believed to play a protective role against myopia.
Doctors said that if families act now, children's vision can be protected, and many serious eye problems in the future can be avoided. ()
Research indicates that sunlight stimulates the release of dopamine in the retina, which may help regulate eye growth and prevent excessive elongation. Spending time outdoors also encourages focusing on distant objects, giving the eyes a break from close-up work.To combat this looming public health concern, here are several key recommendations for parents:Restrict digital device usage to essential tasks, such as schoolwork, and discourage excessive recreational screen time.Ensure children engage in at least one hour of outdoor activities daily. This promotes exposure to natural light and encourages distance vision.Provide adequate and appropriate lighting for all near-vision tasks, including reading and studying, to reduce eye strain.Schedule routine eye examinations for children, even if they do not exhibit any vision problems. Early detection and intervention are crucial.Promote healthy habits, including sufficient sleep and a nutritious diet, which contribute to overall eye health.While low-dose atropine eye drops are being used in some countries under strict medical supervision as a potential treatment to slow myopia progression, Indian experts are currently emphasising preventive lifestyle modifications as the primary line of defense.advertisementSimple steps taken today can safeguard their vision for years to come and mitigate the potential for more serious eye complications in adulthood.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Traditional fermented food can help India's diverse population to stay fit
Traditional fermented food can help India's diverse population to stay fit

Hans India

timean hour ago

  • Hans India

Traditional fermented food can help India's diverse population to stay fit

A new study has revealed that traditional fermented foods, long valued in Indian households, could hold the key to developing personalised nutrition strategies tailored for India's diverse population. The findings were announced by the Ministry of Science and Technology on Thursday. The research, conducted by the Institute of Advanced Study in Science and Technology (IASST), Guwahati — an autonomous institute under the Department of Science and Technology (DST) — highlights the potential of bioactive peptides (BAPs), short protein fragments formed during the fermentation process, in regulating critical health functions. According to the study, published in Food Chemistry, BAPs found in foods like yogurt, idli, kimchi, miso, natto, and fermented fish play significant roles in controlling blood pressure, blood sugar, immunity, and inflammation. These peptides, typically consisting of 2 to 20 amino acids, interact with the body's biomolecules through electrostatic forces, hydrogen bonding, and hydrophobic interactions, thereby exerting antimicrobial, antihypertensive, antioxidant, and immune-modulatory effects. Led by Professor Ashis K. Mukherjee, Director of IASST, along with co-authors Dr. Maloyjo Joyraj Bhattacharjee, Dr. Asis Bala, and Dr. Mojibr Khan, the study shows that these peptides can significantly influence cardiac health, metabolic balance, and immune response. However, their bioavailability and impact vary across populations, influenced by genetic differences, gut microbiota composition, dietary practices, and pre-existing health conditions. For instance, genetic variations in ACE or IL-6 genes may alter how individuals respond to these peptides. This variability underscores the importance of precision nutrition — developing targeted dietary interventions that take into account India's genetic and cultural diversity. The ministry stressed that such insights could help craft public health policies encouraging the incorporation of fermented foods into everyday diets. The study also addresses the challenges of differences in fermentation methods, peptide stability, and their interaction with gut microbiota. It calls for omics-based research — advanced high-throughput biological analysis — to deepen understanding and support innovation in rural food systems. Highlighting the global potential, the researchers noted that India's rich tradition of fermented foods could place the country at the forefront of personalised nutrition science, aligning traditional dietary wisdom with modern biotechnology. The findings suggest that the humble plate of idli or bowl of curd could play a much larger role in shaping the future of healthcare — one that is individualised, preventive, and deeply rooted in India's culinary heritage.

Luxury has a new buzz, and it's not from booze
Luxury has a new buzz, and it's not from booze

Economic Times

timean hour ago

  • Economic Times

Luxury has a new buzz, and it's not from booze

Synopsis Modern travelers now prioritize health and wellness over traditional luxury symbols like alcohol. Hotels and airlines should adapt by offering functional beverages and nutritious options. Indian hospitality can lead this shift by incorporating local, healthy ingredients. This approach enhances guest experience and creates a lasting positive impression. Brands that understand and cater to this shift will gain customer loyalty. Representational I'm impressed, Mr Bond, you have your tulsicoconut kefir stirred, not shaken At the Alpina Hotel, Gstaad, breakfast is a quiet masterclass in modern luxury. You will find avocado toast, fresh matcha, protein shakes in branded shakers, and a neat row of protein bars beside the is no signage that screams 'wellness.' There is no guilt-laced menu about clean eating. Just thoughtful options that assume you might want to feel sharp at 10 am, not sluggish. It is a detail most hotels would consider minor. Yet, it signals a shift many in the hospitality industry are still missing. The younger premium guest, whether flying business class or checking into a suite, is no longer impressed by how much alcohol you offer. In fact, the more a property leans on alcohol as its main expression of luxury, the more outdated it tends to are not talking about teetotalers. Most people I know still drink. But they drink differently. They drink with intention, not habit. And during travel, especially work travel, they prefer clarity over cocktails. This is not a temporary trend. It is a realignment of values. Health has become the new indulgence. Performance has replaced decadence. Yet, most lounges, flights, and hotel buffets are designed as if the year is still 2010. The lounge prioritises liquor variety, but has no functional beverages. The minibar stocks vodka and cola, but nothing for hydration or recovery. The breakfast buffet offers pastries, juice, and the occasional egg for the hard-boiled, as though protein were an optional preference rather than a daily need. Some brands are beginning to make the shift. Emirates has introduced turmeric lattes on select routes. Virgin's Clubhouse lounges feature kombucha and wellness shots. At Alpina, presence of high protein, low-sugar, thoughtfully sourced items is not an experiment. It is integrated into the brand's sense of stands out is not just what they serve, but how they serve it. These offerings are not framed as compromises. They are part of the story. A protein shake at breakfast is not a substitute for a real dish. It is the dish. A protein bar is not a silent corner option. It sits proudly next to the croissants. That is how you reset the guest's expectations without needing to make a and airlines in India have a clear opportunity to learn from this. It does not require a complete overhaul. It requires a rebalancing. Replace one fruit juice option with a cold-pressed seasonal blend. Add a high-quality plant protein drink to the minibar. Include a hydration booster or a small Ayurvedic tonic with a simple card explaining its benefit. None of this is difficult. It only requires paying attention to what the guest already fact, India is uniquely positioned to lead this shift. We have a rich tradition of functional ingredients, from amla to ashwagandha. We have small brands already doing great work: Auric, Kapiva, Blue Tribe, Yoga Bar. These names are modern, credible, and native. Today, there's a significant move towards embracing a more intentional approach to wellness, paving the way for better-for-you ingredients like protein, even in the most indulgent options. Yet, hospitality menus often reach for imported syrups and generic mocktails hotels start treating beverage selection like design — intentional, cultural, expressive? There is no reason why a wellness-forward beverage cannot be the most interesting thing a guest consumes. People are far more likely to remember a tulsi-coconut kefir than their sixth is also about commercial sense. These options often cost less than stocking top-shelf liquor. But they leave a far stronger impression. They earn the post, the compliment, the memory. They mark the property as thoughtful, not just shake it up, baby, now, twist and of this means removing alcohol entirely. Alcohol can stay. But it can no longer be the default symbol of luxury. The guest is not looking to be numbed. They are looking to be restored. And when a brand reflects that back to them — when the minibar, the lounge, and the breakfast table all quietly say, 'We see how you live' — that creates affinity. Not just satisfaction, but alignment. Luxury today is not about how much you can pour. It is about how well you understand the person you're pouring for. And if you're still leading with whisky and juice, you're not just behind the curve — you're off the longer just bon appétit, but also bonne santé! Nikunj Biyani has recently launched his own protein-focused company. (Disclaimer: The opinions expressed in this column are that of the writer. The facts and opinions expressed here do not reflect the views of

Food Chained: How weight-loss drugs are changing India's eating habits and forcing restaurants to take note
Food Chained: How weight-loss drugs are changing India's eating habits and forcing restaurants to take note

Time of India

time2 hours ago

  • Time of India

Food Chained: How weight-loss drugs are changing India's eating habits and forcing restaurants to take note

Rakesh Goyal, a businessman in East Delhi, can't bear to look at chhole-bhature any longer. It was his favourite food, the Sunday lunch he looked forward to, but one day his taste changed. 'I don't want to glance at chhole-bhature now,' says Goyal, 67. 'Nor poori-bhaji nor dal baati.' What happened? He was two months into Mounjaro and his dosage was increased from 2.5 mg to 5 mg when his taste buds took an about-turn. (All the patients' names in this story have been changed, on request.) There is a reason Goyal felt that way. Mounjaro is part of the new diabetes and obesity drugs that belong broadly to a class called GLP-1 agonists. They mimic the hormone GLP-1 aka glucagon-like peptide 1. It may be a mouthful but the brands are part of everyday lingo—Ozempic, Wegovy, Mounjaro, Rybelsus . They are multitaskers—they release insulin, and inhibit glucagon that can increase blood sugar. They delay the digestion process, slowing the movement of food in the digestive tract, but increase satiety levels in the brain. So you feel full with a few mouthfuls of rice, a small slice of pizza, one roti. Independence Day 2025 Modi signals new push for tech independence with local chips Before Trump, British used tariffs to kill Indian textile Bank of Azad Hind: When Netaji Subhas Chandra Bose gave India its own currency In some people on these drugs, there is an unprecedented change in taste, like in the case of Goyal. What happens when food, a basic necessity of life, becomes insignificant? What happens when hunger, a primal feeling, disappears? What happens when enjoying food, one of life's greatest pleasures, vanishes? FUNCTIONAL FOOD The Ozempic tribe shows that when it comes to diabetes and obesity, food is not a fun companion. For them, the new class of drugs can be a life-saver, although they scramble the taste buds of some. Food has become functional, not fun. The number of people taking these drugs are growing by the day. Eli Lilly's Mounjaro, which launched in India in late March, racked up ₹100 crore in sales by July, according to PharmaTrac. In June, Novo Nordisk launched Wegovy in the country. As the patent of semaglutide, the active ingredient in Wegovy and Ozempic, expires in many countries in 2026, Indian pharma companies like Dr Reddy's, Sun Pharma and Cipla are gearing up with generics. Then prices will slump, consumption will swell, hunger will fall further and tastes will transform like never before. It is an unusual moment in history for food. Civilisations rose around the production of food. Wars were fought over it, colonies were conquered for it. The world revolves around it. From being the centrepiece of life, food is being pushed to the side. At least for some people. The trend is still confined to cities and in classes that can afford the medicine. The starting dose of Mounjaro 2.5 mg, to be taken weekly, costs around ₹3,500. While Goyal misses his bhatura, he doesn't regret it. 'One needs to choose between health and taste. I choose health.' His breakfast is boiled sprouts and a chapati, his lunch is one and a half chapati with sabzi. His muscle has weakened and he, a vegetarian, is struggling to increase his protein intake. But he is thankful for the upside: after two decades, his diabetes is under control. His weight has come down from 83 kg to 68 kg. TASTE OF CHANGE Amit Khanna, a writer in Delhi, remembers the day he first took Rybelsus. 'I didn't feel hungry till 4 pm. Then I started feeling weak and I forced myself to have a sandwich,' he recalls. 'It felt good. I was eating carbs without feeling guilty. I had broken the cycle of craving and guilt.' The 41-year-old has the same meal every day. 'I have anda burji with toast for lunch and sauteed vegetables followed by chicken breast for dinner.' The sameness doesn't bother him. 'For obese people, it takes a lot of effort and self-control to diet. Now, there is a medicine that makes you not desire food nor in large quantities.' He recalls the drastic change. 'Initially you are in shock, you go to a restaurant and you can't eat. I have a few spoonsful of rice and I feel full. Earlier I had to finish all the carbs on the table. My insatiable appetite has been addressed.' The one big change he noticed in his taste happened when he walked into the Paragon restaurant in Bengaluru and ordered the biryani. 'I used to love that biryani so much that I had it thrice at its Kochi outlet, but this time I found it unappetising. Now I don't feel like having biryani.' Dr Ambrish Mithal, chairman and head of endocrinology and diabetes at Max Healthcare, Delhi, says, 'People who were sort of addicted to sweets or deep-fried food find their taste has changed. It doesn't happen with everybody. Some cannot tolerate the food they were having earlier and go into other kinds of food. In some others, it takes a negative turn, they feel the joy of life has gone away.' The latter are a minority, adds Mithal, who has written a book called The Weight Loss Revolution. Dr Jothydev Kesavadev, a diabetologist in Thiruvananthapuram , who has about 100 patients across the country and abroad on the new weight-loss and diabetes drugs, says, 'Patients require some counselling on how these drugs will impact them, including their intake of food and even taste. The treating team has to prime them that they will not be able to eat like before.' Should the packaged food industry and restaurants take note of this change? Should there be a Mounjaro menu of mini portions at restaurants? Priyank Sukhija, chief executive of First Fiddle Restaurants that operates Lord of the Drinks, Tamasha and Diablo, says: 'As and when we see demand picking up for weight-loss drugs, we will factor it in our menus with options like smaller portion sizes. Now, it's too early to predict demandtrends, but it is bound to pick up.' Not everyone is convinced. Zorawar Kalra, MD of Massive Restaurants , which operates Farzi Cafe, Mamma Killa and Pa Pa Ya, says: 'The world over, these drugs have existed for quite some time, and restaurants and bars, the last bastion of hope for human offline social engagement, haven't felt any pressure. So, we are not shrinking portions or compromising on flavour.' Executives at packaged foods companies, too, don't expect an impact in the mass market. 'Consumption of such drugs is limited to select urban cohorts now. Even though prices could fall significantly, it could take some time to impact demand. Now, we are not considering reducing portion sizes or using alternative ingredients,' says a senior executive at a global snacking company. Some people on GLP-1 drugs have discovered that along with an aversion to certain foods, they are also turned off by alcohol. Says Kesavadev: 'Many develop an aversion to alcohol or consume less alcohol.' Khanna nods: 'Ozempic has killed my desire for alcohol. At parties, I now have nimbu pani.' OTHER JOYS The Ozempers, however, are discovering joys other than food. Priyanka Jhakhar, a 26-year-old dancer in Ghaziabad, was saddled with the weight she gained when she was bedridden for a few months after a knee injury a decade ago. ' I went on diet. I exercised. But I could not lose a kilo because of polycystic ovarian disease ( PCOD ).' Now, having lost weight on Mounjaro, 'I feel lighter on my toes. I dance much better.' Kesavadev says one way to ensure that people don't feel deprived from not eating is to make them take up aerobic exercises. 'Also, once they lose weight they discover other joys--mobility, sex. Obesity can be associated with low libido, PCOD, infertility. These will go away.' Says Khanna: 'The good effects of weight loss are huge—more mobility, less fatigue, less knee pain. My inflammation has reduced, so have dry eyes.' Has food become less enjoyable? 'Maybe but I feel empowered. I have conquered food.' One of the new pleasures is shedding the obsession about food. Poornima Tamble, 36, can divide her life into before and after Rybelsus. The IT consultant in Navi Mumbai weighed 125 kg and PCOD made it hard for her to lose the kilos. Today, she's 10 kg lighter, but for her this is also about feeling in control of food. 'My relationship with food has changed. I can now say no to food.' Pre-Rybelsus, she woke up thinking of breakfast. In the evenings, she would order a couple of vada pavs or patties. Now her breakfast is two boiled eggs. The evening snacks are just a memory. 'The fixation on food is no longer there. I don't think it would have happened without the medicine.' Rashmi Singh, a schoolteacher in Delhi, too, couldn't get rid of food noise. 'I was obsessing over what to eat next,' says the 51-year-old, a diabetic, who was prescribed Mounjaro soon after its launch. 'My cravings have stopped. I feel full all the time.' Aruna Narasimhan, a 69-year-old from Chennai, started on Mounjaro when she went to London last November. Her weight has dropped from 89 to 62. It is easier to walk; the pain in her legs has vanished. Since her blood glucose is normal, Narasimhan has stopped the medicine. She is relieved. FEAR OF GAINING WEIGHT SS, a 41-year-old artist in Delhi, does not know what relief means. The problem began when he stopped taking the medicine. He lives in fear of gaining the weight he has lost. 'I starve myself. I eat one meal a day.' He feels weak. He was 120 kg and pre-diabetic when the doctor put him on Ozempic in London. 'When I touched 75, the doctor asked me to stop taking it but I continued with it. Now I have stopped the medication yet I can't bring myself to eat.' Losing weight has become an addiction, he says. 'I weigh two-four times a day. I have water and I weigh myself. I go to the loo and I weigh myself. You get fearful of food. You lose perception of what is healthy and what is not.' He is 60 kg. He is a 6-footer and his doctor recommends he should be 70-72 kg. 'There is no way I will let my body get there. Skinny isn't enough, you need to be skinnier. It is no longer about health, it is about looks. Before Ozempic, I enjoyed food. I loved desserts. Now I have trained my body to not have cravings. I have ruined my relationship with food. I have an eating disorder and I blame it on Ozempic.' Once a month, he will visit Haldiram's, for old food's sake. 'I eat one bhatura and some chana. I make sure it is just one bhatura.'

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store