The role of nutrition in the formation of hearing disorders: literature review

The article briefly highlights the main pathogenetic aspects of the indirect effect of macro– and micronutrients on the functional state of the hearing organ. It has been shown that the nature of nutrition can have a dual effect on hearing loss (HL). Thus, foods with a high glycemic index and elevated cholesterol, trans fats, and polyunsaturated fatty acids levels statistically significantly correlated with a higher risk of developing age-related and/or occupational HL. While balanced diets which include plant-derived fiber (whole grain products, legumes, vegetables, fruits, mushrooms, etc.) and natural omega-3 polyunsaturated fatty acids (fatty fish, seafood), as well as intake of antioxidant vitamins (A, E, C) and a number of B vitamins (folic acid, cobalamin) in their deficiency or insufficiency, increase hearing acuity and statistically significantly reduce the risk of hearing impairment due to presbycusis, exposure to noise or ototoxic agents. The analysis of contemporary scientific literature indicates the significant potential of a healthy diet in the prevention and possible restoration of cochlear dysfunction when no irreversible changes are present. The latter requires additional large-scale longitudinal studies and an in-depth study of the relationship of HL with nutrient intake and dose-dependent effects of vitamins for the scientific justification of therapeutic and preventive dietary programs.