Analysis of dietary intake among metalworkers considering hearing impairment

Currently, there is evidence that excessive consumption of simple carbohydrates, sodium, saturated fats and dietary deficiencies of certain micronutrients (magnesium, zinc, vitamins B, A, β-carotene) plays a role in the development of hearing loss. The objective of this study was to analyze the actual dietary patterns of metalworking workers, taking into account hearing loss. Material and methods. A cross-sectional study was conducted to examine the dietary intake of 206 male metalworkers with hearing impairment. Two observation groups were formed ‒ individuals with hearing impairment and individuals without hearing impairment. A 24-hour food recall method was used. Results. Low adherence to the principles of healthy eating was established among the subjects. All study participants had insufficient consumption of protein, fat, carbohydrates, fiber and excessive consumption of added sugar. In the daily diet of the majority of study participants in both observation groups, a high frequency of non-compliance with physiological norms of consumption of protein, carbohydrates, fiber, vitamins, potassium, magnesium, zinc, selenium, iodine, as well as added sugar and sodium was noted. Deficient intake of vitamin D was observed among all study participants. In the daily diet of individuals with hearing impairment, compared to the group of individuals without hearing impairment, a statistically significant predominance of calcium deficiency was found (100.0 and 93.2 %, respectively, χ² = 6.207, p < 0.013) and zinc (96.6 and 87.3 %, respectively, χ² = 5.470; p < 0.019). Conclusions. Healthy nutrition may play a significant role in the primary prevention of hearing loss in metalworking workers, which should be considered when developing programs promoting healthy eating.