Previously, studies have suggested that vitamin A scavenges singlet oxygen, which contributes to the formation of lipid hydroperoxides, which are a type of reactive oxygen species that may damage the inner portion of the ear associated with hearing. Paul Mitchell, from University of Sydney (Australia), and colleagues analyzed data from 2,956 people participating in the Blue Mountains Hearing Study. Dietary intakes of a range of antioxidants, including alpha- and beta-carotene, beta-cryptoxanthin, lutein, zeaxanthin, lycopene, vitamins A, C and E, and iron and zinc, were assessed using a food frequency questionnaire.  Results showed that, over five years of study, both vitamin A and E were associated with reductions in the risk of hearing loss, but no significant associations were observed for dietary intake of other antioxidants.