Deep-sea fish are rich in omega-3 fatty acids, which have been shown to help delay heart disease, cancer, depression and arthritis. A new study in the American Journal of Clinical Nutrition found that eating fish twice a week can also reduce the risk of deafness.
Dr. Sharon Khan, of the Brigham and Women’s Hospital in Boston, affiliated with Harvard Medical School, and colleagues analyzed data from 65,215 nurses who were followed up. It was found that women who ate fish at least twice a week had a 20% lower risk of progressive deafness compared with women who seldom ate fish. Dr. Kehan said the new study showed that tuna, blackfish and shellfish all help to reduce the risk of deafness. The rich vitamins and minerals in fish are key.