A new study suggests that regularly eating fish could significantly reduce the risk of developing tinnitus, an incurable condition that causes a persistent ringing or buzzing in the ears. Researchers at Brigham and Women’s Hospital in Boston analyzed data from 73,000 participants over a 30-year period, finding that those who ate fish more than twice a week had a nearly 25% lower risk of tinnitus compared to those who rarely consumed fish......READ THE FULL STORY>>.....READ THE FULL STORY>>
Even a single serving of fish per week was linked to a 13% reduction in risk. Light-meat fish like tuna, cod, and halibut, as well as shellfish, were particularly associated with a lower likelihood of developing tinnitus. However, darker fish such as salmon and swordfish appeared to increase the risk.
Interestingly, fish oil supplements, which are often taken for their heart and brain benefits, were associated with a higher risk of tinnitus in the study.
Tinnitus affects around 15% of adults in the UK, and while it’s commonly linked to age-related hearing loss, ear injuries, or circulation issues, its precise causes remain unclear. This research adds to previous findings on diet and hearing health, suggesting that the omega-3 fatty acids in fish may play a role in protecting the cells of the inner ear or reducing inflammation.
The researchers hope their findings could lead to better prevention strategies and targeted treatments for future sufferers….READ FULL CONTENT FROM THE SOURCE
