Identifying Foods That Optimize Intake of Key Micronutrients During Pregnancy.

Area of Science:

• Nutrition Science
• Maternal Health
• Dietary Analysis

Background:

• Many pregnant women in the US have inadequate intake of essential nutrients including vitamin A, D, folic acid, calcium, iron, and omega-3 fatty acids from diet alone.
• Few dietary supplements provide adequate doses of all six key nutrients without risking excessive intake.

Purpose of the Study:

• To identify energy-efficient foods that can meet recommended nutrient intakes during pregnancy, potentially replacing the need for dietary supplements.
• To assess if specific foods can provide sufficient doses of six critical nutrients without exceeding recommended caloric intake for pregnancy.

Main Methods:

• Utilized the 2019-2020 Food and Nutrient Database for Dietary Studies to identify candidate foods.
• Calculated the necessary additional intake for six key nutrients to meet 90% of pregnant women's estimated average requirements while staying below tolerable upper levels.
• Evaluated foods based on their ability to provide target nutrient levels within an additional 340 kilocalories per day, as recommended for the second trimester of pregnancy.

Main Results:

• Out of 2358 candidate foods, none provided adequate amounts of all six target nutrients.
• Seaweed (raw or cooked without fat) met targets for five nutrients (vitamin A, folate, calcium, iron, omega-3s) but required over 5 cups daily intake.
• Only a small number of foods met targets for vitamin D (54) or iron (93); 21 foods/beverages met targets for four of the six nutrients.

Conclusions:

• Meeting all key nutritional requirements solely through diet during pregnancy is challenging.
• Dietary supplements are likely essential for achieving adequate vitamin D, iron, and omega-3 fatty acid intake in pregnancy, especially for non-fish consumers.
• Incorporating specific foods in limited quantities can help achieve nutrient targets without exceeding caloric or safety limits.