# Premenstrual Syndrome and Nutritional Factors: A Narrative Review of Current Evidence and Clinical Implications

## TL;DR

This review explores how diet affects premenstrual syndrome symptoms and suggests that healthier eating may help reduce symptom severity.

## Contribution

The paper provides a critical synthesis of how specific dietary patterns and nutrients may influence premenstrual syndrome.

## Key findings

- High intake of ultra-processed foods and saturated fats is linked to more severe premenstrual symptoms.
- Healthier diets may lower symptom burden in premenstrual syndrome.
- Micronutrients like calcium and omega-3 fatty acids show potential benefits but with inconsistent evidence.

## Abstract

Premenstrual syndrome is a common hormone-related condition marked by recurrent physical and affective symptoms that can substantially impair daily functioning. While cyclical ovarian hormone fluctuations are physiological, clinically relevant symptoms occur only in a subset of women, indicating the contribution of individual vulnerability and modifiable environmental factors. In this context, growing attention has been directed toward the role of nutrition. This narrative review synthesizes and critically discusses current evidence on the relationship between dietary factors and premenstrual syndrome, with emphasis on both primary prevention and symptom modulation. Available observational and interventional data suggest that dietary patterns characterized by high intake of ultra-processed foods, refined carbohydrates, and saturated fats are more frequently associated with increased symptom severity, whereas healthier dietary patterns may be linked to a lower symptom burden. Certain micronutrients—including calcium, vitamin D, zinc, iron, and omega-3 fatty acids—have demonstrated potential benefits, although findings remain heterogeneous and methodologically limited. Overall, nutrition emerges as a plausible complementary strategy in premenstrual syndrome management; however, well-designed prospective studies are needed to support robust, evidence-based dietary recommendations.