Mexican Healthy and Sustainable Dietary Guidelines for Pregnant and Lactating Women

Objective To describe the adaptation process of the Healthy and Sustainable Dietary Guidelines for Pregnant and Lactating Women (HSDG-P&LW-2025) in Mexico. Methods The adaptation followed a three-stage process: I) establishment of an expert committee; II) review of the evidence on dietary recommendations for pregnant and lactating women; III) estimation of recommended portions, which included: i) definition of the reference population (Mexican women of reproductive age) based on the 2018 National Health and Nutrition Survey (ENSANUT); ii) setting of dietary recommendations using national and international evidence; iii) selection of food groups, aligned with those used for the general population and considering the EAT-Lancet guidelines; iv) development of a food composition database, based on 24 h dietary recall data from ENSANUT 2012 and 2016, as well as the Mexican food composition database; v) identification of additional relevant considerations (e.g., recommendations for vegetables, whole grains, and cereals); and vi) prioritization and adaptation of ten key dietary recommendations for the target population. Results The corresponding energy and nutrient intakes, along with their recommended daily portions per food group, were developed for eight energy profiles of pregnant and lactating women (ranging from 1,650–2,300 kcal/d), considering nutritional status, physical activity, and gestational age or lactation stage. Ten dietary recommendations were prioritized and adapted to meet nutritional needs while considering environmental protection. Conclusions The HSDG-P&LW-2025 provides recommendations to promote healthy and sustainable eating patterns among pregnant and lactating Mexican women, contributing to the prevention of malnutrition.