Eating patterns, body composition and cardiometabolic health in menopause

Abstract

Menopausal transition is associated with hormonal changes, which contribute to the increase in visceral fat mass and the development of abdominal obesity in postmenopausal women. Additionally, postmenopausal period is characterized by several lifestyle changes resulting in decrease in energy expenditure, mainly as a result of the reduction in physical activity, as well as changes in food choices. Some of these changes have been depicted in the relevant research, examining nutrient intake and dietary adequacy. However, there is limited evidence on the dietary patterns of postmenopausal women and relevant recommendations. Dietary (or eating) patterns are a new approach in nutrition research, aiming at capturing a broader picture of dietary habits. The study of dietary patterns, beyond the intake of individual nutrients and/or food groups, provides important public health and clinical information, as these patterns more are easily interpreted for nutrition intervention and education. Among them, Mediterranean diet has been widely studied in relation to cardiovascular health. It is characterized by the abundance of plant foods: fruits (an after-dinner dessert or a between-meal snack), vegetables (either as main or side dish), bread and other forms of cereals, legumes, nuts, and seeds. Olive oil is the principal source of fat. Mediterranean diet also includes moderate amounts of dairy products (principally the fermented ones, i.e. cheese and yogurt), low to moderate amounts of fish and poultry, red meat in low amounts and wine, consumed modestly, normally with meals. Ain of the presentation is to review the available evidence on the Mediterranean and other a priori or a posteriori defined patterns and conclude on clear messages on their potential effect on obesity and cardiovascular risk in postmenopausal women.