Elucidation of Dietary Intake and Craving Patterns of Pregnant Women at 12-26 Weeks of Gestation: A Cross-Sectional Study in Mid-Western Uganda

Margaret Kiiza Kabahenda

doi:10.70851/vfp6z625

Authors

Dr. Margaret Kiiza Kabahenda Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda Author

DOI:

https://doi.org/10.70851/vfp6z625

Keywords:

Craving, pica, diet

Abstract

While cravings have historically been documented among pregnant women globally; it remains unclear why women in different contexts crave specific food and non-food items. This cross-sectional survey sought to characterize the dietary practices and craving patterns of resource-constrained pregnant women (N=925) living in a rural context in mid-western Uganda. Women’s health and nutritional status were assessed using anthropometric and biochemical measures plus clinical examinations while, craving patterns and dietary intake were assessed through in-depth structured interviews by trained enumerators.

Cravings were reported by 60.4%, and most women craved for meats. Among those with pica, amylophagy was more prevalent as indicated by craving for raw cassava (31.1%), sundried cassava chips or flour (16%), maize flour (14.1%), and sorghum flour (4.2%). Geophagy was documented among 10.3%; and these craved for soil, molded clay, and wall chippings. Overall, the number of items craved (diversity of cravings) and reports of amylophagy were negatively associated with dietary diversity. However, neither food nor non-food cravings were associated with maternal anemia and fetal size. Further analyses of cravings by food groups revealed that a significantly higher proportion of women in early pregnancy (≤20 weeks of gestation) craved for fruit than those that were greater than 20 weeks of gestation (30.0% vs. 14.8%; X² = 6.699; p =.010). Additionally, primigravida craved a significantly higher number of non-food items (Mean = 1.84±1.20; 95%CI: 1.53, 2.14; p = 0.015) than women who had experienced other pregnancies (Mean = 1.52±0.83; 95%CI: 1.42, 1.62). Given the low dietary diversity documented in this study, ‘giving in’ to food cravings may help improve pregnant women’s caloric and micronutrient intake, and possibly improve pregnancy outcomes. However, interventions are needed to improve pregnant women’s awareness of the dangers associated with both food and non-food cravings, including amylophagy, geophagy, and other risky dietary and craving practices.

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