TY - JOUR
T1 - The Role of Diet in Tinnitus Onset
T2 - A Hospital-Based Case-Control Study from Italy
AU - Jarach, Carlotta Micaela
AU - Lugo, Alessandra
AU - Garavello, Werner
AU - van den Brandt, Piet A
AU - Odone, Anna
AU - Cederroth, Christopher R
AU - Bosetti, Cristina
AU - Gallus, Silvano
N1 - Funding Information:
The work of S.G. and A.L. is partially supported by the Unification of Treatments and Interventions for Tinnitus Patients (UNITI) project, which has received funding from the European Union’s Horizon 2020 Research and Innovation Programme, Grant Agreement Number 848261. The work of C.M.J., C.R.C., and S.G. is partially supported by the Tinnitus Genetic and Environmental Risks (TIGER) project, which has received funding from the European Union’s Horizon 2020 Research and Innovation Programme, Grant Agreement Number GNP-182.
Publisher Copyright:
© 2023 by the authors.
PY - 2023/1/25
Y1 - 2023/1/25
N2 - Knowledge on the role of diet in tinnitus onset is mostly based on few cross-sectional studies. In 2016-2019 we conducted a hospital-based case-control study in northern Italy on 185 incident idiopathic tinnitus cases and 198 controls, providing data on dietary habits through a 37-item food-frequency questionnaire. Odds ratios (OR) for tinnitus risk were derived through unconditional multiple logistic regression models. Moderate-to-high vs. low intake of caffeine (OR, 0.49; 95% confidence interval (CI), 0.24-0.99) and butter (OR, 0.46; 95% CI, 0.23-0.93), and high vs. low intake of poultry (OR, 0.43; 95% CI, 0.23-0.81), prosciutto (OR, 0.44; 95% CI, 0.23-0.85), and legumes (OR, 0.50; 95% CI, 0.28-0.92) were inversely associated with tinnitus onset. Other food items, including cereals, red meat, fish, vegetables, and fruit did not show any statistically significant relationship. The variety of food consumed decreased the risk of tinnitus (OR for at least 20 vs. less than 16 different food items, 0.47; 95% CI, 0.24-0.90). Our findings highlight the importance of diet in tinnitus onset and confirm a potential inverse association of protein-rich food and caffeine on the incidence of tinnitus. Confirmation of our findings in longitudinal studies is necessary before proving any diet recommendations for tinnitus prevention.
AB - Knowledge on the role of diet in tinnitus onset is mostly based on few cross-sectional studies. In 2016-2019 we conducted a hospital-based case-control study in northern Italy on 185 incident idiopathic tinnitus cases and 198 controls, providing data on dietary habits through a 37-item food-frequency questionnaire. Odds ratios (OR) for tinnitus risk were derived through unconditional multiple logistic regression models. Moderate-to-high vs. low intake of caffeine (OR, 0.49; 95% confidence interval (CI), 0.24-0.99) and butter (OR, 0.46; 95% CI, 0.23-0.93), and high vs. low intake of poultry (OR, 0.43; 95% CI, 0.23-0.81), prosciutto (OR, 0.44; 95% CI, 0.23-0.85), and legumes (OR, 0.50; 95% CI, 0.28-0.92) were inversely associated with tinnitus onset. Other food items, including cereals, red meat, fish, vegetables, and fruit did not show any statistically significant relationship. The variety of food consumed decreased the risk of tinnitus (OR for at least 20 vs. less than 16 different food items, 0.47; 95% CI, 0.24-0.90). Our findings highlight the importance of diet in tinnitus onset and confirm a potential inverse association of protein-rich food and caffeine on the incidence of tinnitus. Confirmation of our findings in longitudinal studies is necessary before proving any diet recommendations for tinnitus prevention.
U2 - 10.3390/nu15030621
DO - 10.3390/nu15030621
M3 - Article
C2 - 36771329
SN - 2072-6643
VL - 15
JO - Nutrients
JF - Nutrients
IS - 3
M1 - 621
ER -