What Are African Women Eating During Pregnancy?

To identify usual food and nutrient intakes during pregnancy in Africa, we conducted a systematic search to identify studies that were published between 1990 and 2010 on dietary intake of healthy pregnant women in Africa. Results are base on 11 studies from 8 countries. Median daily intakes of energy and nutrients were compared to FAO/WHO reference nutrient intakes (RNI) and US recommended dietary allowance (RDA). Median daily energy intake (25 th , 75 th percentiles) was 8.5 MJ (7.4 MJ, 8.9 MJ). Median daily intakes of protein, fat and carbohydrate were 64 g (57 g, 75 g), 51g (17 g, 56 g) and 293 g (281 g, 322 g) and estimated mean contributions to the total energy intake were 13.3 %, 20.2 % and 66.5 %, respectively. Except for vitamin C, median intakes of vitamin A, folate, zinc and calcium were inadequate (65 %, 45 %, 46 %, and 60 % of FAO/WHO RNI, respectively) and intake of iron (14.8 mg/d) was also below the recommendation (55 % of US RDA). Maize was the most commonly consumed food source and a primary contributor to energy, protein, iron, and zinc while animal products were secondary sources for protein and zinc but not regularly consumed. These results suggest that inadequate intakes of micronutrients are prevalent among pregnant women in Africa. Public health strategies, involving supplementation, fortification, and dietary diversification are needed to improve the quality of maternal diets during pregnancy in Africa. The source of research support: Applied Research Programme in Reproductive Health, World Health Organization.