Mango Consumption Boosts Diet Quality, Nutrient Intake for Pregnant Women

Women trying to conceive, who are pregnant or currently lactating often have unique nutritional needs that are not met by current dietary options. A recent study, published in Nutrients, shows a significant result: when mangoes are incorporated into the diets of women of childbearing age (WCA), the overall quality of the diet and the intake of vital nutrients essential for a healthy pregnancy are improved. These nutrients, often under-consumed by 10 – 30% in the diets of pregnant women, see a significant increase in intake when mangos are eaten.

“Pregnant women are at risk of several health conditions, such as gestational diabetes and hypertension, endangering their health and the health of the unborn child,” says co-author of the study Kristin Fulgoni. “An integral part of prevention diet plans, mangoes are a healthy fruit that provides many of the nutrients associated with reducing the risk of pregnancy-related diseases – including fiber, folate, magnesium, potassium and vitamin E. “

Researchers collected information from 16,744 women aged 15-44, who participated in the National Health and Nutrition Examination Survey (NHANES) from 1988-1994 and 1999-2018. The investigation used the Healthy Eating Index (HEI), a validated measure of diet quality to assess how well participants followed recommendations from the 2020 Dietary Guidelines for Americans (DGA).

Compared to diets without mangoes, HEI scores were 16% higher among WCA who included mangoes in their diet.

The higher diet quality is, in part, attributed to differences in nutrient intake between the groups. When WCA incorporate mangoes into their diets, they have a much higher consumption of beneficial nutrients and a lower intake of undesirable ones. Notable differences include:

Nutrients that are Stimulated

• 70% higher vitamin C
• 31% higher fiber
• 30% higher vitamin E
• 26% higher Folate
• 16% higher magnesium
• 11% higher Potassium

Nutrients to Avoid

• 17% lower Added Sugars
• 11% lower Saturated Fat
• 9% lower Total Fat

The study also included a second cohort of older Americans, 60 years and older—another population that needs special nutritional attention. Results among mango eaters compared to mango non-eaters show a 13% higher HEI score; higher intake of fiber and vitamin C; and lower intakes of cholesterol, niacin, phosphorus, protein, riboflavin, saturated fat and vitamin B12. Researchers found that older mango consumers had a higher percentage of people who identified as vegetarians/vegetarians, which may explain these lower nutrient intakes, as many of these nutrients are normally found in in higher amounts in animal products.

“These findings add to a growing body of research showing the positive effects of adding mangoes to various diets,” says Leonardo Ortega, PhD, Director of Research, National Mango Board. “As a heritage-based food that is culturally connected to more than 1 in 4 Americans, mangoes can be an important bridge to improving nutritional equity and the quality of our multicultural country’s diet and nutrition.”

Study design, strengths and limitations

Food and nutrient intakes were determined based on two 24-hour dietary recalls using dietary ingredients from the NHANES and What We Eat in America surveys. The first recall was conducted in person, while most participants completed the second over the telephone. Mango consumers were defined as anyone consuming any amount of raw mangoes as reported at first or second recall. Nutrient intake was obtained from both interviews, and usual intake was determined using the National Cancer Institute method. Diet quality was measured using HEI-2020, which gives a maximum score of 100 based on 13 sub-components, each representing a food group or nutrient addressed in DGA 2020.

Strengths of the study included the use of several cycles of NHANES data resulting in a larger sample size of mango consumers. In addition, there are limitations including the observational nature of the NHANES analysis, which precludes assessments of causal relationships; the dependence on diet recalls; and the relatively small percentage of the US population that consumes mangoes.

The research manuscript, “Mango Consumption Was Associated with Higher Nutrient Intake and Diet Quality in Child-Bearing Women and Older Adults,” is in Nutrients (https://www.ncbi.nlm.nih.gov/pmc /articles/PMC10820848 /). Authors include Kristin Fulgoni and Victor L Fulgoni III, PhD. Funding was provided by the National Mango Board (NMB); however, the NMB had no input on the interpretation of r