Consumption of two or more servings of fish per week is associated with a lower risk of hearing loss in women, scientists say.
Researchers at Brigham and Women's Hospital found that women who consumed two or more servings of fish per week had a 20 per cent lower risk of hearing loss when compared to women who rarely ate fish.
"Acquired hearing loss is a highly prevalent and often disabling chronic health condition," said Sharon G Curhan, corresponding author of the study.
"Although a decline in hearing is often considered an inevitable aspect of ageing, the identification of several potentially modifiable risk factors has provided new insight into possibilities for prevention or delay of acquired hearing loss," Curhan said.
The study examined over time the independent associations between consumption of total and specific types of fish, long-chain omega-3 polyunsaturated fatty acids (PUFA), and self-reported hearing loss in women.
The study data came from the Nurses' Health Study II, a prospective cohort study. In the research, 65,215 women were followed from 1991 to 2009.
After 1,038,093 person-years of follow-up, 11,606 cases of incident hearing loss were reported.
In comparison with women who rarely consumed fish, women who consumed two or more servings of fish per week had a 20 per cent 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.
"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 Curhan.
The study was published in the American Journal of Clinical Nutrition (AJCN).
