The role of diet in the pathogenesis and management of premature ovarian insufficiency
Abstract
Premature ovarian insufficiency (POI) is characterized by an early decline in ovarian function before the age of 40 and is highly associated with infertility and long-term health issues. Increasing evidence suggests that dietary factors and nutritional status may influence ovarian aging and susceptibility to POI. Dietary patterns with high antioxidant and anti-inflammatory potential, such as the Mediterranean and plant-based diets, have been associated with more favorable indicators of ovarian reserve, whereas Western-style dietary patterns may accelerate ovarian functional decline. Nutrients, including vitamin D, omega-3 polyunsaturated fatty acids, and antioxidant compounds, may affect ovarian function through multiple biological processes, including modulation of oxidative stress, inflammation, mitochondrial activity, endocrine and metabolic homeostasis, epigenetic regulation, and the gut microbiota-ovarian axis. However, most available evidence is gained from observational studies and animal models. So far, the causal relationships have not yet been firmly established. Improvement in overall diet quality and appropriate supplementation of key nutrients may represent safe and potentially supportive strategies for the prevention and management of POI. Nevertheless, well-designed longitudinal studies and randomized controlled trials are required to clarify the effects of diet on ovary and to define optimal dietary intervention strategies for preserving ovarian health.
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