Dietary intake profile in high-risk pregnant women according to the degree of food processing

• Published in: The journal of maternal-fetal & neonatal medicine 2022-09, Vol.35 (17), p.3330-3336
• Main Authors: Paulino, Daiane Sofia Morais, Pinho-Pompeu, Maira, Assumpção, Daniela, Kasawara, Karina Tamy, Surita, Fernanda Garanhani
• Format: Article
• Language: English
• Subjects: dietary intake; food processing; high-risk pregnancy; Pregnant women
• ISSN: 1476-7058; 1476-4954
• DOI: 10.1080/14767058.2020.1818213

Studies that address dietary intake theme during pregnancy are generally centered on specific nutrients or on dietary patterns. However, the maternal dietary profile according to the degree of food processing is poorly understood. The purpose of the present study was to describe the dietary profile of high-risk pregnant women according to the degree of food processing. A prospective cohort study was conducted at Prof. Dr. Jose Aristodemo Pinotti Women's Hospital (CAISM), University of Campinas, Brazil, with high-risk pregnant women in the third trimester of gestation. Data from 125 high-risk pregnant women were collected between September 2017 and April 2019. The mean total energy intake (EI) was 1778.3 ± 495.79 kcal/day and the majority of the calories was from unprocessed foods (52.42%), followed by ultra-processed foods (25.46%). The consumption of free sugar and sodium exceeded recommendations, while the consumption of fiber, calcium, folate and iron was below recommendations. The ultra-processed foods intake affects dietary patterns negatively. More than 50% of the EI of high-risk pregnant women is from unprocessed or minimally processed foods, but it is insufficient for meeting dairy fiber, iron, folate and calcium recommendations.