Puffy eyes describe visible swelling, fullness, or fluid accumulation around the eyelids and periorbital tissue. The pattern can appear more noticeable in the morning, after poor sleep, after high sodium intake, during seasonal irritation, after prolonged screen use, or when hydration balance is disrupted. The skin around the eyes is thin and highly vascular, so small changes in fluid movement, lymphatic drainage, inflammation, blood vessel permeability, collagen structure, or sodium-potassium balance can become visually noticeable. Puffy eyes are not one single biological process. They can reflect overlapping changes in hydration, sleep timing, vascular tone, immune signaling, oxidative stress, epithelial barrier function, and connective tissue support. Periorbital puffiness often involves fluid regulation. Sodium, potassium, hydration status, kidney-related fluid handling, vasopressin signaling, and lymphatic drainage influence how water moves between blood vessels, tissues, and extracellular spaces. When sodium intake is high and potassium-rich plant foods are low, fluid balance can shift toward retention. Poor sleep and circadian disruption can alter vascular tone, cortisol rhythm, inflammatory mediators, and fluid distribution. Inflammatory signaling may increase vascular permeability and tissue swelling. Seasonal irritation, airborne particulates, smoke, volatile organic compounds, and chemical irritants can activate ocular surface and conjunctival immune responses, increasing redness, tearing, and swelling. Oxidative stress can affect epithelial barrier integrity, collagen maintenance, endothelial function, and tissue repair. P53 Nutrition supports puffy eye biology through a 100% whole-food plant-based pattern with no oils, no meat, no dairy, and no toxins. This pattern emphasizes potassium-rich vegetables and fruits, leafy greens, cruciferous vegetables, berries, citrus, legumes, whole grains, mushrooms, nuts, seeds, herbs, spices, and unsweetened green tea. These foods provide hydration, fiber, potassium, magnesium, vitamin A from plant-based precursor sources, vitamin C, vitamin E, vitamin K1, folate, zinc, copper, manganese, selenium, amino acids, carotenoids, flavonoids, anthocyanins, catechins, sulfur compounds, lignans, and polyphenols. Citrus, kiwi, berries, red bell pepper, and leafy greens provide vitamin C and flavonoids that support collagen biology and antioxidant defense. Leafy greens, legumes, potatoes, sweet potatoes, bananas, and fruits provide potassium for fluid balance. Nuts and seeds provide vitamin E, zinc, selenium, copper, magnesium, and amino acids involved in connective tissue and antioxidant enzyme systems. This approach focuses on hydration-electrolyte balance, lymphatic flow, ocular surface stability, vascular integrity, collagen support, antioxidant defense, inflammatory balance, and removal of refined oils, meat, dairy, alcohol, added sugars, excess sodium, and ultra-processed foods.