Eating More Omega 3 Fatty Acids and Fish May Lower the Risk of Hearing Loss
Hearing loss is a very common and often debilitating health problem that comes with aging. Researchers are beginning to identify potentially modifiable risk factors that may prevent or delay acquired hearing loss. A recent study suggests that eating two or more servings of fish per week may lower the risk of developing hearing loss in women.
Participants in the study included 65,215 women who took part in the Nurses’ Health Study II, which took place from 1991 to 2009 and had a total of 1,038,093 person-years of follow-up. Consumption of types of fish, long-chain omega-3 fatty acids and self-reported incidences of hearing loss were recorded. During the follow-up, 11,606 women developed hearing loss.
When researchers examined the correlation between fish consumption and hearing loss, they found that the women who consumed two or more servings per week were 20% less likely to develop hearing loss compared with those who rarely consumed fish.
The researchers also looked at consumption of specific types of fish and found that eating more of any type of fish was inversely associated with the risk of developing hearing loss. Additionally, higher consumption of long-chain omega-3 fatty acids was inversely associated with risk.
Researchers from Brigham and Women’s Hospital conducted the study. It was published online ahead of print on September 10, 2014, in The American Journal of Clinical Nutrition.
Omega-3s have been linked to a number of health benefits, including improved joint mobility, helping with age related macular degeneration, better moods, and aiding your immune system.
Because omega-3 fatty-acids are not found naturally in the human body, it is especially important to make sure that they are a part of your daily diet. Oily, dark fish such as tuna and salmon are high in omega-3s. If you don’t like fish, consider taking a daily high quality non-fish supplement that has been tested for purity and potency.