A study by researchers at Brigham and Women’s Hospital in Boston has found that consuming fish can reduce the risk of developing tinnitus, a condition characterised by ringing in the ears.
Over a span of 30 years, individuals who consumed more than two servings of fish per week were found to have a 25% lower chance of developing tinnitus compared to those who rarely or never ate fish.
The study, published in Nature, also revealed that eating just one serving of fish per week could reduce the risk by 13%.
Tinnitus affects approximately one in six people, with symptoms ranging from mild buzzing to disabling sounds.
The research linked the consumption of specific types of fish, such as cod, tuna, and shellfish, with a lower risk, while darker fish like salmon and swordfish appeared to increase the likelihood of the condition.
Interestingly, fish oil supplements, commonly associated with heart and brain health, were also linked to a higher risk of tinnitus.
Dr. Claudia D. S. de Lima, a member of the research team, stated, “Our findings suggest that dietary habits, particularly fish consumption, could help prevent tinnitus, offering hope for future treatment approaches.”
The study also found that omega-3 fatty acids in fish may protect the inner ear cells, potentially reducing inflammation caused by external factors like loud noise or infections.
The study’s lead author, Dr. Melissa C. D. Williams, stated the significance of long-term research: “This study is the first to look at dietary factors over a span of three decades, providing valuable insights into how nutrition may affect hearing health.”
