Association of Dietary Factors with Presence and Severity of Tinnitus in a Middle-Aged UK Population

Abby McCormack, Mark Edmondson-Jones, Duane Mellor, Piers Dawes, Kevin J. Munro, David R. Moore, Heather Fortnum, Yiwen Zheng (Editor)

Research output: Contribution to journalArticle

Abstract

Objective
The impact of dietary factors on tinnitus has received limited research attention, despite being a considerable concern among people with tinnitus and clinicians. The objective was to examine the link between dietary factors and presence and severity of tinnitus.

Design
This study used the UK Biobank resource, a large cross-sectional study of adults aged 40–69. 171,722 eligible participants were asked questions specific to tinnitus (defined as noises such as ringing or buzzing in the head or ears). Dietary factors included portions of fruit and vegetables per day, weekly fish consumption (oily and non-oily), bread type, cups of caffeinated coffee per day, and avoidance of dairy, eggs, wheat and sugar. We controlled for lifestyle, noise exposure, hearing, personality and comorbidity factors.

Results
Persistent tinnitus, defined as present at least a lot of the time, was elevated with increased: (i) fruit/vegetable intake (OR = 1.01 per portion/day), (ii) bread (wholemeal/wholegrain, OR = 1.07; other bread, 1.20) and (iii) dairy avoidance (OR = 1.27). Persistent tinnitus was reduced with: (i) fish consumption (non-oily, OR = 0.91; oily, 0.95), (ii) egg avoidance (OR = 0.87) and (iii) caffeinated coffee consumption (OR = 0.99 per cup/day). Reports of “bothersome” tinnitus (moderate-severe handicap) increased with wholemeal/wholegrain bread intake (OR = 0.86). Reports of less frequent transient tinnitus increased with dairy avoidance (OR = 1.18) and decreased with caffeinated coffee (OR = 0.98 per cup/day) and brown bread (OR = 0.94).

Conclusions
This is the first population study to report the association between dietary factors and tinnitus. Although individually dietary associations are mostly modest, particular changes in diet, such as switching between foodstuffs, may result in stronger associations. These findings offer insights into possible dietary associations with tinnitus, and this may be useful when discussing management options in combination with other lifestyle changes and therapies.
Original languageEnglish
Article numbere114711
JournalPLoS ONE
Volume9
Issue number12
DOIs
Publication statusPublished - 12 Dec 2014

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middle-aged adults
Coffee
Dairies
Tinnitus
breads
Vegetables
Fruits
Fish
Bread
dairies
fish consumption
diet
Population
Audition
lifestyle
Nutrition
Acoustic noise
Sugars
whole wheat bread
fruits

Bibliographical note

©2014 McCormack et al. This is an
open-access article distributed under the terms of
the Creative Commons Attribution License, which
permits unrestricted use, distribution, and reproduction in any medium, provided the original author
and source are credited.

Cite this

McCormack, A., Edmondson-Jones, M., Mellor, D., Dawes, P., Munro, K. J., Moore, D. R., ... Zheng, Y. (Ed.) (2014). Association of Dietary Factors with Presence and Severity of Tinnitus in a Middle-Aged UK Population. PLoS ONE, 9(12), [e114711]. https://doi.org/10.1371/journal.pone.0114711
McCormack, Abby ; Edmondson-Jones, Mark ; Mellor, Duane ; Dawes, Piers ; Munro, Kevin J. ; Moore, David R. ; Fortnum, Heather ; Zheng, Yiwen (Editor). / Association of Dietary Factors with Presence and Severity of Tinnitus in a Middle-Aged UK Population. In: PLoS ONE. 2014 ; Vol. 9, No. 12.
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author = "Abby McCormack and Mark Edmondson-Jones and Duane Mellor and Piers Dawes and Munro, {Kevin J.} and Moore, {David R.} and Heather Fortnum and Yiwen Zheng",
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McCormack, A, Edmondson-Jones, M, Mellor, D, Dawes, P, Munro, KJ, Moore, DR, Fortnum, H & Zheng, Y (ed.) 2014, 'Association of Dietary Factors with Presence and Severity of Tinnitus in a Middle-Aged UK Population', PLoS ONE, vol. 9, no. 12, e114711. https://doi.org/10.1371/journal.pone.0114711

Association of Dietary Factors with Presence and Severity of Tinnitus in a Middle-Aged UK Population. / McCormack, Abby; Edmondson-Jones, Mark; Mellor, Duane; Dawes, Piers; Munro, Kevin J.; Moore, David R.; Fortnum, Heather; Zheng, Yiwen (Editor).

In: PLoS ONE, Vol. 9, No. 12, e114711, 12.12.2014.

Research output: Contribution to journalArticle

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T1 - Association of Dietary Factors with Presence and Severity of Tinnitus in a Middle-Aged UK Population

AU - McCormack, Abby

AU - Edmondson-Jones, Mark

AU - Mellor, Duane

AU - Dawes, Piers

AU - Munro, Kevin J.

AU - Moore, David R.

AU - Fortnum, Heather

A2 - Zheng, Yiwen

N1 - ©2014 McCormack et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

PY - 2014/12/12

Y1 - 2014/12/12

N2 - ObjectiveThe impact of dietary factors on tinnitus has received limited research attention, despite being a considerable concern among people with tinnitus and clinicians. The objective was to examine the link between dietary factors and presence and severity of tinnitus.DesignThis study used the UK Biobank resource, a large cross-sectional study of adults aged 40–69. 171,722 eligible participants were asked questions specific to tinnitus (defined as noises such as ringing or buzzing in the head or ears). Dietary factors included portions of fruit and vegetables per day, weekly fish consumption (oily and non-oily), bread type, cups of caffeinated coffee per day, and avoidance of dairy, eggs, wheat and sugar. We controlled for lifestyle, noise exposure, hearing, personality and comorbidity factors.ResultsPersistent tinnitus, defined as present at least a lot of the time, was elevated with increased: (i) fruit/vegetable intake (OR = 1.01 per portion/day), (ii) bread (wholemeal/wholegrain, OR = 1.07; other bread, 1.20) and (iii) dairy avoidance (OR = 1.27). Persistent tinnitus was reduced with: (i) fish consumption (non-oily, OR = 0.91; oily, 0.95), (ii) egg avoidance (OR = 0.87) and (iii) caffeinated coffee consumption (OR = 0.99 per cup/day). Reports of “bothersome” tinnitus (moderate-severe handicap) increased with wholemeal/wholegrain bread intake (OR = 0.86). Reports of less frequent transient tinnitus increased with dairy avoidance (OR = 1.18) and decreased with caffeinated coffee (OR = 0.98 per cup/day) and brown bread (OR = 0.94).ConclusionsThis is the first population study to report the association between dietary factors and tinnitus. Although individually dietary associations are mostly modest, particular changes in diet, such as switching between foodstuffs, may result in stronger associations. These findings offer insights into possible dietary associations with tinnitus, and this may be useful when discussing management options in combination with other lifestyle changes and therapies.

AB - ObjectiveThe impact of dietary factors on tinnitus has received limited research attention, despite being a considerable concern among people with tinnitus and clinicians. The objective was to examine the link between dietary factors and presence and severity of tinnitus.DesignThis study used the UK Biobank resource, a large cross-sectional study of adults aged 40–69. 171,722 eligible participants were asked questions specific to tinnitus (defined as noises such as ringing or buzzing in the head or ears). Dietary factors included portions of fruit and vegetables per day, weekly fish consumption (oily and non-oily), bread type, cups of caffeinated coffee per day, and avoidance of dairy, eggs, wheat and sugar. We controlled for lifestyle, noise exposure, hearing, personality and comorbidity factors.ResultsPersistent tinnitus, defined as present at least a lot of the time, was elevated with increased: (i) fruit/vegetable intake (OR = 1.01 per portion/day), (ii) bread (wholemeal/wholegrain, OR = 1.07; other bread, 1.20) and (iii) dairy avoidance (OR = 1.27). Persistent tinnitus was reduced with: (i) fish consumption (non-oily, OR = 0.91; oily, 0.95), (ii) egg avoidance (OR = 0.87) and (iii) caffeinated coffee consumption (OR = 0.99 per cup/day). Reports of “bothersome” tinnitus (moderate-severe handicap) increased with wholemeal/wholegrain bread intake (OR = 0.86). Reports of less frequent transient tinnitus increased with dairy avoidance (OR = 1.18) and decreased with caffeinated coffee (OR = 0.98 per cup/day) and brown bread (OR = 0.94).ConclusionsThis is the first population study to report the association between dietary factors and tinnitus. Although individually dietary associations are mostly modest, particular changes in diet, such as switching between foodstuffs, may result in stronger associations. These findings offer insights into possible dietary associations with tinnitus, and this may be useful when discussing management options in combination with other lifestyle changes and therapies.

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