BACKGROUND: Primary ovarian insufficiency (POI) is a critical cause of infertility and is increasingly recognized as a complex metabolic disorder. Dietary factors may influence the risk of POI, but causal relationships remain unclear.
METHODS: We conducted an MR study using genetic instrumental variables for 83 dietary preferences from the UK Biobank, with the Inverse Variance Weighted method as the primary analysis.
RESULTS: Consumption of butter and full-fat dairy products was strongly associated with an increased risk of primary ovarian insufficiency (POI). Women who consumed butter had nearly ten times the risk of developing POI (OR���=���9.54, p���=���0.048), while full-cream milk was associated with an even greater risk (OR���=���29.22, p���=���0.018). Interestingly, semi-skimmed milk, despite its lower fat content, also showed a significant positive association with POI (OR���>���100, p���=���0.008). In contrast, dietary patterns including oily fish and pork were protective against POI. Oily fish, rich in omega-3 fatty acids, was linked to a 82% reduced risk of POI (OR���=���0.18, p���=���0.008), and pork consumption also showed a protective effect (OR���=���0.13, p���=���0.041). Additionally, women who did not consume eggs had a significantly lower risk of POI (OR���<���0.001, p���=���0.044).
CONCLUSION: This study demonstrates that high-fat dairy products may increase the risk of POI, while oily fish and pork consumption could offer protective effects. These findings providing a foundation for future clinical and public health strategies targeting reproductive health.
