Consumption of Fish Tied to Lower Risk of Hearing Loss in Females

A new research shows a strong association between consumption of fish and reduced risk of hearing loss in women.

Hearing loss is defined as partial or total inability to hear sound in one or both ears. Some of the main causes of hearing loss in the U.S. female population are age, drug therapy, cardiovascular diseases, exposure to noise and other conditions. It is estimated that in the United States one-third of the women in their 50s experience some degree of hearing loss. The new study offers a novel method to cut the risk of hearing loss of women.

The study, led by researchers at Brigham and Women's Hospital Hospital, found that intake of two or more servings of fish every week is strongly linked with reduced risk of hearing loss in women. They based their finding on the evaluation of the data retrieved from the Nurses Health Study II, a prospective cohort study.

"Acquired hearing loss is a highly prevalent and often disabling chronic health condition," stated corresponding author Sharon G. Curhan. "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."

Reports in the past have provided evidence that higher consumption of fish and omega-3 polysaturated fatty acids may be tied to reduced risk of hearing loss, but very limited prospective information was available. In the current study, the researchers examined the independent association between intake of total and specific type of fish, long-chain omega-3 PUFA and self-reported hearing loss in women.

They looked at 65,215 women who were monitored from 1991 to 2009. After 1,038,093 person-years of follow up, 11,606 cases of hearing loss were reported. 

When compared to those who rarely eat fish, those who consumed two or more servings of fish every week noticed 20 percent reduced risk of hearing loss. On being examined individually, the higher consumption of each particular fish was inversely linked with risk. 

"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," stated Curhan.

The study was documented in the Journal of Clinical Nutrition.