Diet quality may influence menopausal symptoms and overall quality of life, according to a nutrition study of more than 200 women in Australia with an average age of 51.
The research led by the University of the Sunshine Coast analysed the women’s food and drink intake against the principles of a Mediterranean diet, given its established physical and mental health benefits.
The diet, with anti-inflammatory and antioxidant properties, emphasises fruits, vegetables, legumes, nuts, wholegrains, olive oil and fish over red and processed meats, processed foods and butter.
Lead author Tilly Byrne-Kirk and her UniSC supervisor, academic and dietitian Dr , said the typical diets of the participants generally did not follow key principles of a Mediterranean diet.
It found that most women’s diets were not meeting the recommendations for key food groups including vegetables, legumes, fruit, fish and nuts.
Ms Byrne-Kirk, an Honours graduate who now works as a health promotion officer at Roma, said the research also highlighted the severity of menopausal symptoms experienced by the women, whether medicated or untreated.
“These included night sweats, hot flushes, trouble sleeping and joint and muscle pain,” she said.
Dr Villani said while this study did not prove a comprehensive relationship between menopause symptoms and a Mediterranean-style diet, there were key takeaways to help women stay healthy:
Key findings:
- Women who consumed fewer sugar-sweetened drinks were less likely to have joint and muscle complaints
- A lower intake of red and processed meats was linked with improvement in general health
- Women who did adhere more closely to a Mediterranean diet reported better physical functioning, such as muscle strength, flexibility and exercise capacity.
“Menopause is an inevitable stage of ageing for women with many possible symptoms, but there is growing research to indicate that aligning their diets with Mediterranean-style principles can at least assist with physical function and a reduced risk of chronic disease associated with ageing,” Dr Villani said.
“This becomes increasingly important past their 60s to prevent frailty and maintain independence.”
The study, co-authored by Nicole Scannell of UniSC and Evangeline Mantzioris of UniSA, is published in a paper in the European Journal of Nutrition.
