The key underlying mechanisms may include the protective effects of these diets on blood vessels and nerves, and their anti-inflammatory and antioxidant properties, according to new systematic reviews and meta-analyses.
Increased consumption of fruit, dietary fiber, dairy products and caffeine may be associated with a lower risk of tinnitus. Image credit: SERP PAE.
Tinnitus is characterized by perceived sounds such as buzz, cicada, and currents, and occurs without external auditory stimuli.
It is associated with pain, depression, anxiety, stress, and in severe cases suicide, which has a major impact on the overall quality of life.
Recent epidemiological data suggest a globally pooled prevalence of approximately 14.4% in adults and 13.6% in children and adolescents.
The prominent prevalence of tinnitus and its major impact on life and mental well-being is becoming increasingly important medical and social concerns.
The origin of tinnitus remains elusive and involves a variety of factors.
Some researchers suggest neurological dysfunction or circulation problems in the inner ear, abnormal neural activity in the central auditory pathways, and irregular activity in nonauditory brain regions such as the anterior edge, anterior cingulate cortex, and thalamus.
Dieting can have a major impact on tinnitus, but it remains unclear which specific foods will aggravate or alleviate tinnitus symptoms.
In their review and meta-analysis, Dr. Menni Chang and his colleagues at the traditional Chinese Medical University University University searched a research database looking for research linking tinnitus and diet in adults published by May 2024.
They found eight observational studies, including 301,533 individuals who evaluated 15 dietary factors using a quality questionnaire suitable for inclusion in the analysis.
Dietary factors include carbohydrates, caffeine, eggs, fruits, fiber, fat, meat, protein, sugar, fish, vegetables, and dairy products.
The combined findings revealed that increased consumption of fruit, dietary fiber, dairy products and caffeine is associated with a decrease in the incidence of tinnitus.
These reductions were 35% for fruit intake, 9% for dietary fiber, 17% for dairy products, and 10% for caffeine intake.
Although no association was found between other dietary factors and tinnitus, the results were inconsistent after further analysis, the authors point out that the association between caffeine intake and tinnitus is controversial.
The authors acknowledge that the observational design of the included studies did not establish causal relationships, and that a relatively small number of included studies may have led to certain traditional beneficial dietary factors (such as vegetables and eggs) not showing significant differences.
“The major underlying mechanisms may include the protective effects of these diets on blood vessels and nerves, as well as anti-inflammatory and antioxidant properties,” they said.
“A further extensive research is needed to complement and verify the relationship between dietary intake and tinnitus.”
Their paper It will be displayed in the journal BMJ Open.
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M.Chan et al. 2025. 15 common dietary factors and tinnitus relationships: a systematic review and meta-analysis of observational studies. BMJ Open 15: E091507; doi: 10.1136/bmjopen-2024-091507
Source: www.sci.news
