Cultural and Traditional Dietary Practices Among African Pregnant Women: A Scoping Review

Pregnant women's dietary practices play an important role in maternal and child well-being. WHO's statement emphasizes the importance of a varied diet for pregnant women. The literature indicates that, due to traditional cultural beliefs, pregnant women in Africa frequently refrain from consuming certain nutrient-dense foods. This scoping review aimed to map the existing literature on cultural and/or traditional dietary practices among African pregnant women and to identify the underlying motivations that shape these practices. A systematic search was performed using the Population, Concept, and Context (PCC) framework in three electronic databases. Articles were screened for eligibility and summarized through a narrative synthesis. The review structure complies with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR) guidelines. Thirteen studies published within the period from 2012 to 2024 met the inclusion criteria and were included in this review. These studies were out of five African nations, such as Nigeria, Ethiopia, Malawi, the Democratic Republic of the Congo, and Uganda. Sample sizes ranged from nine to 422 participants. The majority of studies (n = 11) reported that participants avoided protein-rich foods, followed by avoidance of dairy products, vegetables, and fruits. The most common reason for maintaining food taboos among African pregnant women was the belief that consuming these nutritious foods could lead to complications during labor or negatively affect the newborn. Food taboos among African pregnant women exist and include foods that are high in protein, fruits, and vegetables. In midwifery clinical settings, healthcare professionals need to approach these dietary practices with cultural sensitivity to empower African pregnant women to achieve a balance between tradition and the needs for maternal and child well-being.