The term “menopause” comes from the ancient Greek words “meno” (month) and “pause” (stop), and thus, it indicates literally the date of last menstrual bleeding due to decreased estrogen levels and loss of ovulation. Natural menopause is defined by the absence of menses for 12 consecutive months, typically occurring between the late 30 s and late 50 s, with most women entering this phase between ages 48 and 55 years (Wylie-Rosett J., Am J Clin Nutr 81:1223S–31S, 2005). The most common symptoms of menopause are hot flashes or flushes, night sweats, and sleep disturbances reported by 60%, 48%, and 41% of the women, respectively (Keenan et al., Menopause 10:507–15, 2003). Women undergoing hysterectomy and ovariectomy experience surgical menopause often associated with rapid onset of vasomotor symptoms. Chemotherapy and radiation for cancer can also induce a rapid onset of menopausal symptoms: approximately 30% of women under 35 years of age experience ovarian failure after chemotherapy with increase in the proportion of ovarian failure related to the age of chemotherapy up to 75–90% for women over 40 years of age (Overlie et al., Maturitas 41:69–77, 2002). Indeed, the risk of premature menopause is strongly influenced by both age at the time of chemotherapy and the cumulative dose administered. Treatment of menopausal symptoms in this group is a more difficult complex because of concomitant treatments for cancer and the associated risk related to cancer as well as the abrupt onset of symptoms. Nutrition plays an essential role in menopausal women both in limiting clinical complaints, such as vasomotor symptoms and hair loss, and in preventing more serious diseases such osteoporosis (discussed in other chapters of this book) and overweight/obesity.