Effect of maternal Mala flavor preference on gestational weight gain mediated by dietary patterns in Chongqing, China: an ambispective cohort study

Author:

Li Jing Hua1,Wang Di Fei2,Mao Yan Yan2,Zhang Wu Xia1,Zhu Qian Xi2,Liu Jun3,Du Jing2,Zhou Wei Jin2,Wang Fen1,Li Min2

Affiliation:

1. Kaizhou District Maternal and Child Health Hospital

2. Shanghai Institute for Biomedical and Pharmaceutical Technologies

3. Chongqing Population and Family Planning Science and Technology Research Institute

Abstract

Abstract Background Taste preference drives food selection, acceptance, or rejection, and influences body mass index. This study aimed to analyze the correlation of dietary status, encompassing taste preference and dietary pattern, with gestational weight gain (GWG) among pregnant women. Methods We conducted an ambispective cohort study at the Kaizhou District Maternal and Child Health Hospital in Chongqing, China. In total, 495 pregnant women aged 20–45 years who conceived naturally were recruited from May 2021 to November 2022. They had single pregnancies, no history of chronic medical and surgical diseases, and no pregnancy complications. Data on food category intake and taste preference, including fatty, salty, spicy, and Mala flavors, were collected during the third trimester. Factor analysis was used to evaluate dietary pattern. Multiple linear regression and structural equation modeling were performed to explore the relationship between taste preference and dietary pattern as well as their effects on GWG. Results “Traditional Diets” (TD) are characterized by high intakes of cereals, vegetables, fruits, meats, and dairy. “Modern Diets” (MD) are characterized by high intakes of cereals, vegetables, beans, meats, poultries, and seafood. “Quality Protein Diets” (QPD) are characterized by high intakes of seafood, eggs, and dairy. Pregnant women with a preference for Mala flavor had higher TD, MD, and QPD scores. Women with a higher TD or MD score had a higher GWG. The Mala taste preference effect on GWG was partially (41.7%) mediated by TD and MD. Conclusions Preference for Mala as the typical flavor in Chongqing has a positive effect on GWG, partially mediated by TD and MD, both of which are loaded with high amounts of cereals with high-glycemic index. Pregnant women in local areas should appropriately modify their Mala taste preference based on their current weight to maintain a reasonable GWG.

Publisher

Research Square Platform LLC

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