Optimal Dietary Patterns for Lower Weight Gain and Risk of Obesity Surrounding Menopause
Authors' conclusion
In this prospective cohort study of women during menopause, adopting low-insulinemic and planetary health diets, low in red and processed meats, sodium, potatoes, and French fries and rich in nuts, legumes, fruits, vegetables, and whole grains, was associated with optimized weight management.
Study context
- Population
- Women observed over a 12-year period surrounding menopause, Nurses' Health Study II (1989–2019); mean (SD) age 45.6 (3.0) years
- Participants
- 38,283 women340,122 person-years
- Exposure
- Multiple dietary patterns and weight gain / incident obesity
- Outcome
- Annual change in self-reported body weight (kg/y) and incident obesity
- Follow-up
- 12-year period surrounding menopause
Methodological detailsNurses' Health Study II, Diet assessed every 4 years by validated food frequency questionnaires
- Nurses' Health Study II
- Diet assessed every 4 years by validated food frequency questionnaires
Main finding
As reported in the abstract
Quintile 5 vs Quintile 1Mean weight change, reverse EDIH, kg/y (95% CI)
Largest reduction in weight gain; adjusted
−0.28(−0.30 to −0.26)
Quintile 5 vs Quintile 1Estimate (95% CI)
Lowest risk
HR for incident obesity, PHDI 0.46(0.42–0.51)
Lowest risk
HR for incident obesity, reverse EDIH 0.51(0.46–0.56)
- Overall mean (SD) weight gain
- 0.80 (1.00) kg per year
- Women who developed obesity
- 5214
Observational data: associations, not effects.
Further findings
Food correlates of dietary indices
- Empirical dietary index for hyperinsulinemia (EDIH): largest positive correlations with red or processed meats, sodium and French fries
- Planetary Health Diet Index (PHDI): largest positive correlations with nuts, unsaturated fats, whole grain carbohydrates and vegetable protein
Original publication
Optimal Dietary Patterns for Lower Weight Gain and Risk of Obesity Surrounding Menopause. JAMA Netw Open. Published 1 May 2026. doi:10.
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