Association of Dietary Preferences with Primary Ovarian Insufficiency (POI): a Mendelian Randomization-based Analysis

Overview

Journal BMC Womens Health

Publisher Biomed Central

Specialty Gynecology & Obstetrics

Date 2024 Dec 21

PMID 39709418

Authors

Zhengqi Qiu

Emma Yun Zhi Huang

Yufei Li

Jun Du

Juntao Kan

Affiliations

Soon will be listed here.

Abstract

Background: Primary ovarian insufficiency (POI) is a critical cause of infertility and is increasingly recognized as a complex metabolic disorder. Dietary factors may influence the risk of POI, but causal relationships remain unclear.

Methods: We conducted an MR study using genetic instrumental variables for 83 dietary preferences from the UK Biobank, with the Inverse Variance Weighted method as the primary analysis.

Results: Consumption of butter and full-fat dairy products was strongly associated with an increased risk of primary ovarian insufficiency (POI). Women who consumed butter had nearly ten times the risk of developing POI (OR = 9.54, p = 0.048), while full-cream milk was associated with an even greater risk (OR = 29.22, p = 0.018). Interestingly, semi-skimmed milk, despite its lower fat content, also showed a significant positive association with POI (OR > 100, p = 0.008). In contrast, dietary patterns including oily fish and pork were protective against POI. Oily fish, rich in omega-3 fatty acids, was linked to a 82% reduced risk of POI (OR = 0.18, p = 0.008), and pork consumption also showed a protective effect (OR = 0.13, p = 0.041). Additionally, women who did not consume eggs had a significantly lower risk of POI (OR < 0.001, p = 0.044).

Conclusion: This study demonstrates that high-fat dairy products may increase the risk of POI, while oily fish and pork consumption could offer protective effects. These findings providing a foundation for future clinical and public health strategies targeting reproductive health.

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