Evidence supporting the use of: Fish (including shell)
For the body system: Senses

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Table of Contents

Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Fish, including shellfish, are scientifically supported as beneficial for the senses, particularly vision and, to a lesser extent, hearing. The primary reason is their high content of omega-3 polyunsaturated fatty acids, especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Numerous studies have demonstrated that regular consumption of fish is associated with a reduced risk of age-related macular degeneration (AMD), a leading cause of vision loss in older adults. The Age-Related Eye Disease Study (AREDS) and other large epidemiological studies have found that people who eat fish at least twice a week are less likely to develop AMD, likely due to the anti-inflammatory properties of omega-3s and their role in maintaining retinal health.

Regarding hearing, some observational research suggests that diets rich in omega-3s may reduce the risk of age-related hearing loss, possibly by improving blood flow to the cochlea and reducing inflammation, though the evidence here is less robust than for vision.

Shellfish are also rich in zinc and vitamin B12, both of which are important for sensory function. Zinc supports retinal health and immune function in the eye, while vitamin B12 deficiency is associated with various neurological and sensory problems, including impaired vision.

Overall, scientific evidence supports the inclusion of fish (and shellfish) in the diet for maintaining and supporting sensory health, especially vision, earning a rating of 4 out of 5.

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