Researchers are studying whether what you eat might affect a common type of dizziness called BPPV (benign paroxysmal positional vertigo). This study follows over 800 Chinese patients to see if certain foods help prevent dizzy episodes from returning after treatment. Scientists are also looking at how your genes and gut bacteria might play a role. This is one of the first large studies to examine how overall eating patterns—not just single nutrients—might help people stay dizzy-free long-term. Results could eventually help doctors give better advice about diet to patients with this frustrating condition.

The Quick Take

  • What they studied: Whether eating certain foods and dietary patterns can help prevent dizziness (BPPV) from coming back after treatment, and how genes and gut bacteria might influence this connection
  • Who participated: 844 people in China who were newly diagnosed with BPPV (a type of dizziness caused by tiny crystals moving in the inner ear). Researchers are tracking them for 5 years to see who gets dizzy again and who stays better
  • Key finding: This is a study that’s still collecting data—it’s not finished yet. Researchers have enrolled 844 patients and are following them over time to see what happens. The actual results about diet and dizziness prevention will come later
  • What it means for you: This research may eventually help doctors recommend specific foods to prevent dizziness from returning. However, it’s too early to make dietary changes based on this study alone. Wait for the final results before making major diet changes for BPPV

The Research Details

This is a prospective cohort study, which means researchers are following a group of people forward in time to see what happens to them. The study started in July 2023 at three hospitals in Northwest China that specialize in ear and balance problems. When patients first came in with BPPV, researchers collected detailed information about everything they ate using a food questionnaire, took blood and stool samples to look at their genes and gut bacteria, tested their balance, and asked about their mood and anxiety. They’re checking in with these same patients at 1 month after treatment, then once a year for 5 years to see if their dizziness comes back and how they’re doing overall.

This approach is valuable because it watches people over a long time period in real life, rather than just doing a quick experiment. By collecting genetic and gut bacteria information along with diet details, researchers can see if these factors work together to affect whether dizziness returns. This is more realistic than studying just one nutrient in isolation.

Most previous research looked at single nutrients (like salt or calcium) and whether they cause dizziness to start. This study is different because it looks at complete eating patterns and whether they help prevent dizziness from coming back after treatment. This matters because how you eat overall is more important than any single food. Also, most research has been done in Western countries, so studying Chinese populations helps us understand if diet effects are the same everywhere. By including genes and gut bacteria, researchers can figure out why diet might work differently for different people.

This study has several strengths: it’s large (844 people), follows people for a long time (5 years), uses validated food questionnaires that have been tested for accuracy, and collects biological samples for scientific analysis. However, since this is a protocol paper (describing the plan, not the results), we can’t yet evaluate how well the study actually worked. The study is ongoing, so some participants may drop out before it finishes. The study focuses on Chinese populations, so results might not apply equally to other ethnic groups. Researchers are being careful to use standardized methods across all three hospitals to keep results consistent.

What the Results Show

This paper describes the study plan and the baseline characteristics of the 844 patients enrolled so far—it does not present actual results about diet and dizziness prevention yet. The study is still ongoing, with follow-up visits scheduled through 2028. Researchers have successfully collected detailed dietary information, genetic samples, and gut bacteria samples from participants, which will be analyzed once the follow-up period is complete. The main outcome they’ll measure is how many times patients experience BPPV relapse (dizziness returning) over the 5-year period. They’ll also track how long it takes between episodes, and measure how much dizziness affects daily life, anxiety, depression, and sleep quality.

Beyond just counting dizzy episodes, researchers will examine whether the time between episodes gets longer or shorter, and how much dizziness impacts quality of life. They’re also measuring anxiety, depression, and sleep problems, since these often go along with dizziness. By collecting this information, they can see if diet helps not just prevent episodes, but also reduces how bothersome the condition is overall. The study will also look at whether certain genetic variations make some people more likely to benefit from dietary changes, and whether gut bacteria composition affects outcomes.

Previous research has suggested that salt intake, calcium, vitamin D, and magnesium might affect dizziness, but most studies looked at these nutrients individually and focused on whether they cause dizziness to start. This study is novel because it examines overall dietary patterns (like Mediterranean diet, Western diet, etc.) and their effect on preventing relapse after treatment. Most prior research was done in Europe and North America; this study in China will show whether diet effects are similar across different populations. The inclusion of genetic and gut bacteria analysis is relatively new and may reveal why diet works differently for different people.

Since this is a protocol paper (describing the plan), the actual results aren’t available yet, so we can’t assess how well the study worked in practice. The study focuses only on Chinese populations, so findings may not apply to other ethnic groups. Participants are being followed at specialized hospitals, so they may be different from people with BPPV who don’t seek specialized care. People’s diets change over time, and it’s hard to measure exactly what people eat—they rely on memory and self-reporting. Some participants will likely drop out over the 5-year period, which could affect results. The study can show associations between diet and dizziness outcomes, but cannot prove that diet directly causes the improvement.

The Bottom Line

At this time, there are no specific dietary recommendations based on this study because results aren’t available yet. Continue following your doctor’s standard treatment for BPPV (usually head repositioning exercises). Eat a balanced diet with plenty of fruits, vegetables, and whole grains, as this is good for overall health. Avoid very high salt intake, as some evidence suggests it may worsen dizziness symptoms. Once this study publishes its results (likely in 2028-2029), check back for evidence-based dietary recommendations specific to BPPV prevention. Confidence level: Low for now, will increase when results are published.

This research is most relevant to people who have had BPPV and want to prevent it from coming back. It’s also important for doctors who treat dizziness, as it may eventually help them give dietary advice. People with a family history of dizziness problems might find this interesting. This study is less relevant to people who have never experienced BPPV, though the findings about diet and balance may have broader health implications. People of Chinese descent may see results that apply more directly to them, though findings will likely be useful for other populations too.

This study won’t have final results for several years (follow-up continues through 2028). Preliminary findings might emerge in 2026-2027, with complete results by 2029. If dietary changes do help prevent BPPV relapse, benefits would likely appear within weeks to months of changing eating habits, based on how quickly the body responds to dietary changes. However, the full picture of how diet affects long-term dizziness prevention may take years to become clear.

Want to Apply This Research?

  • Track daily food intake using a food diary feature, focusing on meals high in fruits, vegetables, whole grains, and low in salt. Also track dizziness episodes (when they occur, how long they last, and severity on a 1-10 scale) alongside dietary patterns to see if any foods seem connected to symptoms
  • Start reducing salt intake gradually by cooking at home more often and choosing low-sodium options. Increase intake of colorful vegetables and whole grains. Keep a simple log of what you eat and any dizziness symptoms to identify personal patterns. Share this information with your doctor at follow-up visits
  • Use the app to create a weekly summary comparing your diet quality score with dizziness frequency. Set reminders to log meals and symptoms at the same time each day. Review monthly trends to see if dietary improvements correlate with fewer or less severe dizzy episodes. Share reports with your healthcare provider to guide treatment decisions

This paper describes a research study that is still in progress and has not yet published final results. The findings presented here are preliminary and based on the study design, not actual outcomes. Do not make significant dietary changes based on this protocol paper alone. If you have BPPV or experience dizziness, consult with your doctor or an ear, nose, and throat specialist before making dietary modifications. This research is not a substitute for medical treatment. Results from this study may not apply to all populations or individuals. Always discuss any health concerns or dietary changes with your healthcare provider.