Nutrition for PCOS (Polycystic Ovary Syndrome)

Specialist training for dietitians working with women with PCOS, approached as a complex hormonal-metabolic disorder in which insulin resistance, hyperandrogenism and chronic inflammation play a key role.

The programme is based on current recommendations from the Endocrine Society and the European Society of Human Reproduction and Embryology.

Teede et al., 2018: lifestyle, including diet, is the foundation of PCOS treatment. Moran et al., 2013: a low-GI diet improves insulin sensitivity and metabolic parameters.

Course programme

Module 1. PCOS – pathophysiology

• disorders of the hypothalamic–pituitary–ovarian axis
• insulin resistance as the main mechanism
• hyperandrogenism (testosterone, DHEA)
• inflammation and oxidative stress

Diamanti-Kandarakis & Dunaif, 2012: insulin increases androgen production.

Module 2. Diagnosis and interpreting results

• the Rotterdam criteria
• hormones: LH, FSH, testosterone, SHBG
• glucose, insulin, HOMA-IR
• lipid profile, CRP
• “clinical” interpretation, not just laboratory ranges

Module 3. Diet in PCOS – the foundation of treatment

The most effective models:

Low-glycaemic-index diet

• stabilising insulin
• improving ovulation

Anti-inflammatory diet

• reducing CRP and oxidative stress

Low-carb approach (individually)

• improving insulin sensitivity

Gower et al., 2013: a low-carb diet improves the hormonal profile in women with PCOS.

Module 4. Insulin regulation – the key to treatment

• meal timing
• glycaemic load
• the role of protein and fat

Dunaif, 1997: insulin resistance occurs in most women with PCOS.

Module 5. Active dietary components (evidence-based)

Nutrients that improve ovulation and insulin sensitivity, act as anti-inflammatories, improve the lipid profile, influence insulin and ovarian function, and support the skin (acne) and hormonal balance.

Module 6. The gut and inflammation

• the microbiota and PCOS
• metabolic endotoxaemia
• the effect of diet on the gut