Increased consumption of fruit, dietary fiber, dairy products, and caffeine may be associated with a reduced risk of tinnitus (ringing in the ears), according to a new analysis published in the open-access journal BMJ Open. The study, which reviewed data from over 300,000 people, suggests that these dietary factors could have protective effects on blood vessels and nerves, potentially reducing the occurrence of tinnitus.
The researchers analyzed eight observational studies involving 301,533 people, assessing 15 dietary factors. They found that a higher intake of fruit, dietary fiber, dairy products, and caffeine was linked to a reduced risk of tinnitus. Specifically, fruit intake was associated with a 35% reduction, dietary fiber with 9%, dairy products with 17%, and caffeine with 10%. However, the researchers caution that the evidence is of low quality and cannot establish a direct causal relationship.
Tinnitus, the perception of sound (such as ringing, buzzing, or clicking) without an external source, affects around 14% of adults worldwide. It is often associated with depression, anxiety, stress, and, in severe cases, suicide. While there is no cure, treatments such as counseling, behavioral therapy, medications, and hearing aids can help manage symptoms.
The authors of the study noted, “The primary underlying mechanisms may involve the protective effects of these diets on blood vessels and nerves, as well as their anti-inflammatory and antioxidant properties.” They also highlighted that the association between caffeine intake and tinnitus remains contentious, and further research is needed to clarify this relationship.
While the findings are promising, the researchers emphasize the need for further large-scale studies to confirm the relationship between diet and tinnitus. They also stress that current treatments for tinnitus remain essential for managing symptoms.
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