Learning Objective #1: Discuss the significance of diet and the menopausal transition

Learning Objective #2: Identify the relationship between carbohydrates, fiber and menopausal symptoms

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More women are going through the menopausal transition today than at any time in the history of our civilization. The number of women greater than 50 years of age has increased by 27% between 1990 and 2000, and is expected to increase by another 9% by 2020. Women who are transitioning through menopause often experience a variety of symptoms, including hot flashes, night sweats, insomnia, irritability, memory loss, decreased libido, and depression. The severity of symptoms may vary according to body mass, passive cigarette smoke exposure, hormonal levels, and by race and ethnicity, and may affect a woman's quality of life. Symptoms occurring during the menopausal transition may also be confused with changes associated with aging ,including increased abdominal obesity, insulin resistance, and the metabolic syndrome; for example, fatigue, brain fogginess, feeling agitated and moody, and depression. While studies have explored the relationship between carbohydrate, fat, and fiber content on weight and fat loss, and diabetic risk, only one study was found that specifically linked dietary intake with a reduction in menopausal symptoms. Fewer vasomotor symptoms were reported in Korean women who ate increased amounts of fish, soy, fruits, and vegetables; and reduced amounts of red meat, salt, sugar, processed foods and coffee.

The purpose of this study was to explore the relationship between carbohydrate and fiber intake and menopausal symptoms. The research questions were: (1) What is the relationship between dietary intake of carbohydrates (simple and complex) and the severity of symptoms in peri and post menopausal women? and (2) What is the relationship between dietary intake of fiber and the severity of menopausal symptoms in peri and post menopausal women? Sixty-one women between the ages of 42 and 65 completed the Menopause Rating Scale and the Block 98.2 Food Frequency questionnaire. Results are currently being analyzed.