Abstract:
Introduction. Hearing loss is decreased hearing acuity or represents any difficulty in perceiving sound. Hearing loss can result from.
Purpose.
Evaluation of nutritional factors and their impact in the evolution of hearing loss. Material and methods. More than 83 bibliographic sources have been evaluated.
Results. Studies on the relationship between hearing loss and nutrition have reported an increased incidence of disease development with micronutrient deficiency, such as vitamins A, C, D and E, zinc, magnesium and iodine. An increased intake of carbohydrates, saturated fatty acids and cholesterol affects the cochlear blood flow and hearing capacity, respectively. With age increases the formation of reactive oxygen species in the inner ear, with the need to supplement the diet with antioxidants. And the risk of developing hearing loss in childhood is increased in the case of nutritional deficiencies associated with iodine and thiamine.
Conclusions. Nutritional factors can help to prevent and restore hearing damage before it develops into irreversible form.
