Dietary Pattern Among Infertile Women: A Cross-sectional Study

Dietary Pattern Among Infertile Women


  • Hina Asif Shaukat Khanum Memorial Cancer Hospital, Lahore, Pakistan
  • Mahvish Kabir University of Management & Technology, Lahore, Pakistan
  • Maimoona Ashfaq University Institute of Dietetics and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
  • Misbah Arshad University Institute of Dietetics and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
  • Saman Saeed Department of Food and Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan



BMI (Body Mass Index), Infertility, Live Birth, Premenopausal, Reproductive Age, Ovarian Function.


Infertility is one of the leading disorders and effecting large number of populations. Imbalanced dietary pattern can disturb fertility in women. The diet we consumed has huge input in the occurrence of fertility or infertility in women. Objective: To determine the role of dietary pattern in the occurrence of infertility among married women. Methods: Cross-sectional study was conducted in public sector hospital of Lahore on 100 infertile females from reproductive age to premenopausal years of life in married women. Results: Age group ranges from 27-32 years female were infertile. 56/100 females consumed refined carbohydrate and 89 out of 100 consumed sugar daily in diet. Several dietary factors were found to be involved in infertility among women. Conclusions: It has been concluded that imbalanced dietary routine can directly cause infertility in women of various age. Women who consumed refined carbs, high fat and low dairy items, thus results in failure to conceive or have a successful pregnancy.


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DOI: 10.54393/df.v2i2.21
Published: 2021-12-31

How to Cite

Asif, H., Kabir, M. ., Ashfaq, M., Arshad, M., & Saeed, S. (2021). Dietary Pattern Among Infertile Women: A Cross-sectional Study: Dietary Pattern Among Infertile Women. DIET FACTOR (Journal of Nutritional and Food Sciences), 2(2), 13–18.



Original Article


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