Dietary Interventions for the Management of Primary Dysmenorrhea: A Nutrition-Based Observational and Interventional Study

Primary dysmenorrhea is common among young females and can negatively affect daily functioning, academic performance, and quality of life. Dietary habits may influence inflammatory mediators such as prostaglandins and leukotrienes that are involved in menstrual pain. This study aimed to assess the prevalence and severity of menstrual pain among young women and evaluate the effect of a short-term anti-inflammatory dietary intervention. A community-based survey and dietary intervention study was conducted among 30 female participants. One participant was excluded due to unrelated medical conditions, leaving 29 eligible participants. Pain severity was measured using the Numeric Rating Scale (NRS). Dietary habits, inflammatory food intake, anti-inflammatory food consumption, and nutritional gaps were assessed using structured questionnaires and interviews. Participants reporting menstrual pain were provided a 7-day premenstrual and menstrual anti-inflammatory diet plan emphasizing leafy green vegetables, protein-rich breakfasts, eggs, fish, ginger, turmeric, and whole foods, while limiting processed foods, refined carbohydrates, red meat, excess caffeine, and trans fats. At baseline, 24 of 29 participants (82.8%) reported severe menstrual pain (NRS 7–10). After the dietary intervention, all participants reported reduced pain scores compared with previous cycles. Eighteen participants (62.1%) reported no menstrual pain during the intervention cycle and also noted reduced use of non-steroidal anti-inflammatory drugs (NSAIDs) and better daily functioning.