A new study has found that eating two or more servings of fish per week can help in decreased risk of hearing loss.
The study was conducted by Sharon G Curhan et al., Department of Medicine, Brigham, in 65,215 women for almost two decades.
The results showed that consumption of two or more servings of fish per week was associated with lower risk of hearing loss.
This is because higher intake of long-chain omega-3 polyunsaturated fatty acids (PUFA) may contribute to better cochlear blood flow. Blood flow to the inner ear needs to be well regulated in order to meet its high energy demands.
It is also found that DHA, one of the long-chain omega-3 fatty acids found in fish, is a major factor during auditory neurodevelopment.