Diet characteristics in patients with endometriosis

Agostino Ruotolo, Silvia Vannuccini, Tommaso Capezzuoli, Francesca Pampaloni, Sofia Cecere, Ernesto Gallucci, Felice Petraglia
In: Journal of Endometriosis and Uterine Disorders · 2024 · vol. 9 , pp. 100094 · doi:10.1016/j.jeud.2024.100094 · W4402737525
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⚙ AI-generated summary by claude@2026-07, 2026-07-08 ⓘ

Newly diagnosed endometriosis patients consumed more meat, cured meats, and salt, and fewer vegetables, indicating an unfavorable pro-inflammatory to anti-inflammatory food balance.

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Abstract

• Women with newly diagnosed endometriosis reported an unbalanced dietary pattern. • An unfavorable balance between pro-inflammatory and anti-inflammatory food was found in women with endometriosis. • Patient with endometriosis reported high consumption of meat, cured meats, salt, and a low intake of vegetables. • The involvement of nutrition specialists in managing patients with endometriosis is advisable. Endometriosis is a chronic hormonal and inflammatory condition, characterized by the presence and proliferation of endometrial tissue outside the uterine cavity, causing pelvic pain and infertility. A number of controversial studies have suggested that consumption of specific nutrients or food groups are associated with higher risk of endometriosis. Thus, the aim of the present study is to evaluate the dietary characteristics of patients with newly diagnosed endometriosis, specifically the frequency and quantity of various food categories consumed, by using a specific tool to investigate their dietary patterns. The study included a group of patients newly diagnosed with endometriosis (n = 80) compared to a group of healthy women (n = 80). A self-administered questionnaire, specifically designed for this purpose on dietary habits, was administered. Food categories were also differentiated into pro- and anti-inflammatory, to approximately evaluate the ratio between omega 6 and omega 3 fatty acids intake. Women with endometriosis exhibited different dietary habits compared to the control group, both in terms of frequency of consumption and quantity of various food categories. The consumption of green, red, and white vegetables was less frequent among those affected compared to the control group, as well as the amount of orange vegetables consumed (p < 0.01). Conversely, the intake of red meat and raw ham, as well as the daily consumption of salt, were significantly more represented in the group of women with endometriosis (p < 0.01). Women with newly diagnosed endometriosis reported an unbalanced dietary pattern with high consumption of meat, cured meats, salt and a low intake of vegetables, with an unfavorable balance between pro-inflammatory and anti-inflammatory food. The involvement of nutrition specialists as part of a multidisciplinary team in managing patients with endometriosis is advisable.

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endometriosisinfertility

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