According to a new study published in the “American Journal of Clinical Nutrition,” eating two or more servings of fish per week decreased the risk of hearing loss.
If you need another reason to increase your consumption of fish, consider the results of a new study published in the American Journal of Clinical Nutrition. According to the results analyzing nearly 20 years’ worth of data from the 65,215 women enrolled in the Nurses’ Health Study II, eating two or more servings of fish per week decreased the risk of hearing loss.
According to the study’s lead author, Dr. Sharon Curhan of Brigham and Women’s Hospital at Harvard Medical School, the reason may be that higher intake of the long-chain omega-3 polyunsaturated fatty acids (PUFAs) found in fish might contribute to better cochlear blood flow. “Blood flow to the inner ear needs to be very well regulated in order to meet its high energy demands,” she told TIME magazine in an e-mail. There’s also other research that suggests that DHA, another of the long-chain omega-3 fatty acids found in fish, is a major factor during auditory neurodevelopment. Curhan says the team doesn’t yet know whether the results would apply to men.
To read read the journal abstract, click here.