Relationship between Diet, Menstrual Pain and other Menstrual Characteristics among Spanish Students Original paper

What was studied?

This cross-sectional study explored the relationship between adherence to the Mediterranean diet, consumption of local foods typical of southern Spain, alcohol intake, and menstrual characteristics, such as pain, cycle length, flow, and regularity, among Spanish university women. The researchers aimed to determine whether specific dietary patterns or local food consumption influenced menstrual pain (dysmenorrhea) and other key menstrual features. Dietary adherence was assessed using the KIDMED questionnaire, while menstrual pain was measured with a visual analogue scale. The study also evaluated the impact of alcohol consumption (measured in standard drink units) alongside these dietary factors.

Who was studied?

The research involved 311 female health science students, aged 18–35, enrolled at the University of Huelva, Andalusia, Spain, during the 2018/2019 academic year. Participants were included if they met the age criterion and were not abroad on an academic exchange at the time of data collection. The mean age was 21.17 years, and the sample predominantly reflected normal BMI ranges according to WHO classification. All women completed a self-report questionnaire on their dietary habits, menstrual characteristics, and local food and alcohol consumption.

Most important findings

The majority of participants had moderate adherence to the Mediterranean diet (MD), with only 29.6% demonstrating high adherence. Low adherence to the MD was associated with longer menstrual cycles, while daily olive oil consumption correlated with reduced menstrual flow. Eating less than two pieces of fruit per day markedly increased the risk of experiencing menstrual pain, and consuming pulses more than once a week also raised the likelihood of dysmenorrhea. In contrast, women consuming strawberries and olive oil daily were less likely to report menstrual pain, although these differences were not statistically significant. Alcohol consumption was positively correlated with cycle length, but not with menstrual pain. Consumption of cured ham was linked to heavier menstrual bleeding and a higher percentage of severe pain among women with dysmenorrhea. Notably, no overall association was found between total MD adherence and prevalence or intensity of menstrual pain, but specific dietary elements, particularly fruit intake, showed significant protective effects. These findings highlight nuanced dietary-microbiome interactions potentially relevant for menstrual health, especially regarding anti-inflammatory and antioxidant-rich foods like olive oil and fruit.

Key implications

This study suggests that while general adherence to the Mediterranean diet may not directly reduce menstrual pain, specific dietary behaviors, such as higher fruit consumption and regular use of olive oil, are associated with more favorable menstrual characteristics, including reduced pain and lighter menstrual flow. The findings support the potential of micronutrient-rich, anti-inflammatory foods in modulating menstrual health, possibly through effects on the gut and systemic inflammation. For clinicians, these results underscore the importance of dietary counseling for young women with menstrual complaints, promoting increased fruit intake and the use of olive oil while advising moderation in processed meat consumption. The observed associations also provide a foundation for further research into microbiome-mediated mechanisms underlying menstrual disorders and dietary interventions.