Abstract
Objectives
This study aimed to determine whether food intake modifies the risk of developing
hearing impairment (HI) in Japanese adults in their 40s.
Methods
Data for individuals who were in their 40s with no HI at baseline and had participated
in the survey multiple times were extracted from the National Institute for Longevity
Sciences, Longitudinal Study of Aging. A total of 1846 samples observed for up to
11.5 years in 421 participants were included in the analyses. The average 3-day food
intake was calculated. HI is defined as a pure-tone average of the better ear at frequencies
of 0.5, 1, 2, and 4 kHz greater than 25 dB. The risk of developing HI in the 18 food
groups was calculated longitudinally using multivariable cumulative data analyses.
Results
Even after adjusting basic confounding factors, food groups, and baseline hearing
level, significant associations were found between beverage consumption and risk increments
for HI (odds ratio [OR] = 2.374, 95% confidence interval [CI]:1.141–4.940) and also
between mushroom intake and risk reduction (OR = 0.215, 95% CI:0.069–0.667). Other
foods did not consistently show significant results when the combination of analysis
variables were changed.
Conclusions
Although the effect of food on hearing is modest to the extent that the significance
varies with the variables used in the analysis, the intake of beverages and mushrooms
could potentially modify the risk of developing HI after middle age.
Keywords
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Article info
Publication history
Published online: July 26, 2022
Accepted:
June 30,
2022
Received:
June 28,
2021
Identification
Copyright
© 2022 Japanese Society of Otorhinolaryngology-Head and Neck Surgery, Inc. Published by Elsevier B.V. All rights reserved.
