Natural Health News — Consumption of two or more servings of fish per week was associated with a lower risk of hearing loss in women.
Although evidence exists to suggest a link between higher intake of fish and long-chain omega-3 polyunsaturated fatty acids (PUFA) and lower risk of hearing loss, prospective information is limited.
This prospective study by researchers at Brigham and Women’s Hospital, set out to examine over time the question of consumption of total and specific types of fish, long-chain omega-3 PUFA, and prevention of self-reported hearing loss in women.
Data was taken from the Nurses’ Health Study II, a prospective cohort study involving 65,215 women who were followed from 1991 to 2009.
In comparison with women who rarely consumed fish, women who consumed two or more servings of fish per week had a 20% lower risk of hearing loss. When examined individually, higher consumption of each specific fish type was inversely associated with risk. Higher intake of long-chain omega-3PUFA was also inversely associated with risk of hearing loss.
According to the study published in the American Journal of Clinical Nutrition, consumption of any type of fish (tuna, dark fish, light fish, or shellfish) tended to be associated with lower risk.
“These findings suggest that diet may be important in the prevention of acquired hearing loss,” said lead author Sharon G Curhan, MD, BWH Channing Division of Network Medicine.
“Acquired hearing loss is a highly prevalent and often disabling chronic health condition,” she said. “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.”
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