A Brigham and Women’s Hospital research finds that women who consumed two or more servings of fish per week had a 20 percent lower risk of hearing loss.
According to ScienceDaily, the study was led by Sharon G. Curhan, MD, BWH Channing Division of Network Medicine, who said: “Acquired hearing loss is a highly prevalent and often disabling chronic health condition.”
“Although a decline in hearing is often considered an inevitable aspect of aging, the identification of several potentially modifiable risk factors has provided new insight into possibilities for prevention or delay of acquired hearing loss,” Curhan added.
Despite evidence suggesting that a higher intake of fish and long-chain omega-3 polyunsaturated fatty acids (PUFA) may relate to a lower risk of hearing loss, more prospective studies will need to be done to confirm it.
The study was based on data from the Nurses’ Health Study II, a prospective cohort study, which followed 65,215 women from 1991 to 2009.
“Consumption of any type of fish (tuna, dark fish, light fish, or shellfish) tended to be associated with lower risk,” Curhan highlighted.
“These findings suggest that diet may be important in the prevention of acquired hearing loss.”
These findings were published online on September 10 in the American Journal of Clinical Nutrition (AJCN).