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Women’s diets are of interest as they not only impact on wellbeing and risk of chronic disease in women themselves, but influence pregnancy outcomes and infant health. UK dietary surveys show that, while some improvements have occurred, intakes of key micronutrients, particularly iron, vitamin D, calcium and folate remain below recommended levels. Women’s diets are also too high in saturated fat and salt, and low in fibre, oily fish and fruit and vegetables. Evidence suggests that certain chronic conditions are influenced by dietary components, e.g. inadequate calcium and vitamin D intakes reduce bone density, salt and saturated fat increase the risk of cardiovascular disease risk, excessive alcohol intakes increase cancer risk, low intakes of long-chain n-3 fatty acids may adversely affect foetal development and mental health, while adequate folate reduces the risk of birth defects. Focused health initiatives are needed to improve diet quality in women, particularly school-aged girls, women planning a pregnancy, those living in areas of deprivation, and elderly women. Vitamin and mineral supplements, and fortified foods may have a role to play alongside dietary improvements in helping women to achieve an optimal diet quality.

For a copy of the text of the paper, email carrie@nutrition-communications.com