According to a new study which was published in the American Journal of Clinical Nutrition, it was revealed that eating two or more serving of fish per week can reduce the risk of hearing loss.
Almost two decades’ worth of data from 65,215 women enrolled in the Nurses’ Health Study II were analyzed by researchers. The women reported the details of their diet and also hearing loss among the other details. The details of the fish consumed were not important, higher consumption of any type of fish led to less hearing loss.
The possible explanation of the lesser incidence of auditory issues in women eating large quantity of fish could be found in PUFA or long-chain omega-3 polyunsaturated fatty acids which are found in abundance in dish. PUFA might contribute to better cochlear blood flow.
Lead study author Dr. Sharon Curhan of Brigham and Women’s Hospital at Harvard Medical School told Time in an e-mail, “Blood flow to the inner ear needs to be very well regulated in order to meet its high energy demands.”
There are other researches which suggest that DHA, one of the long-chain omega-3 fatty acids found in fish, is an important requirement in auditory neurodevelopment.
It is a known fact that consumption of long chain PUFA can lower the incidence of cardiac and vascular ailments. The reasons for lower auditory problems in fish eaters could also be related to better blood flow in the auditory apparatus of the body.
The study’s corresponding author, Dr. Sharon Curhan, of the hospital’s Division of Network Medicine, said in a hospital news release “Acquired hearing loss is a highly prevalent, and often disabling, chronic health condition. 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.”
The study was published online on September 10 in the American Journal of Clinical Nutrition.