Increased consumption of fruit, dietary fiber, dairy products, and caffeine may be associated with a reduced risk of tinnitus (ringing in the ears), according to a recent analysis published in the open-access journal BMJ Open.
The researchers caution that their findings do not establish a direct causal relationship and should be interpreted with caution due to the low quality of the evidence. However, they suggest that the protective effects of these diets on blood vessels and nerves, as well as their anti-inflammatory and antioxidant properties, may play a role in reducing the risk of tinnitus.
Tinnitus, the perception of sound when there is no external source, affects approximately 14% of adults worldwide and is linked to conditions such as depression, anxiety, and stress. While there is no cure for tinnitus, treatments such as counseling, behavioral therapy, medications, and hearing aids can help manage symptoms.
Diet can also have a significant impact on tinnitus. Consuming high-quality nutrients may improve blood flow to the inner ear and reduce oxidative damage and inflammation. However, previous studies have yielded conflicting results on which specific foods may worsen or alleviate tinnitus symptoms.
To further investigate the relationship between diet and tinnitus, researchers analyzed eight observational studies involving 301,533 individuals. These studies assessed 15 dietary factors, including carbohydrates, caffeine, eggs, fruits, fiber, fat, meat, protein, sugar, fish, vegetables, and dairy.
The findings revealed that increased consumption of fruit, dietary fiber, dairy products, and caffeine was associated with a reduced occurrence of tinnitus. The reductions were significant, with a 35% decrease for fruit intake, 9% for dietary fiber, 17% for dairy products, and 10% for caffeine intake. However, no significant associations were found for other dietary factors.
While the researchers acknowledge the limitations of the observational studies and the need for further research to establish causality, they suggest that the protective effects of these diets on blood vessels and nerves, as well as their anti-inflammatory and antioxidant properties, may contribute to the observed reductions in tinnitus risk.
In conclusion, the study highlights the potential benefits of incorporating fruit, dietary fiber, dairy products, and caffeine into one’s diet to reduce the risk of tinnitus. Further large-scale studies are needed to confirm these findings and explore the relationship between dietary intake and tinnitus in more depth.
For more information, you can refer to the study titled “Association of 15 common dietary factors with tinnitus: a systematic review and meta-analysis of observational studies” published in BMJ Open. The study was conducted in 2025 and can be accessed via DOI: 10.1136/bmjopen-2024-091507.
This research was provided by the British Medical Journal. More information on their research and publications can be found on their website at http://www.bmj.com/channels/research.dtl.
