The National Watermelon Promotion Board (NWPB) recently partnered with Nutrition Impact LLC on a research project to “determine the intake of watermelon and assess association with diet quality, energy and nutrient intake, and physiological parameters in children and adults.” A National Health and Nutrition Examination Survey (NHANES) Analysis, the study was recently published in Nutrients and found that total diet quality was higher in watermelon consumers as compared to non-consumers¹.
Also according to the study¹, children and adult watermelon, consumers had greater than five percent higher intake of dietary fiber, magnesium, potassium, and vitamin A as well as more than five percent lower intake of added sugars and total saturated fatty acids as well as higher intake of lycopene and other carotenoids. This study suggests watermelon can increase nutrient intake as well as diet quality in both children and adult Americans. Further details hope to be presented later this year at a nutrition research-focused conference.
This is just one of several studies that have launched in recent years refining the NWPB Nutrition Research Program. Last year’s project concluded that Scientific Literature Confirms Watermelon’s Health Potential. The Board knows that more research specific to watermelon’s health benefits is needed to support watermelon consumption and help to educate consumers. In fact, part of the Board’s strategic plan is continued focus on watermelon’s nutrient research, health trends and Board impact.
"Researching the nutritional benefits of watermelon is essential for the watermelon industry and consumers alike,” said Megan McKenna, senior director of marketing and foodservice. “By understanding the nutritional value of watermelon, we are supporting the industry by effectively communicating those benefits while also helping consumers make informed decisions about their health and nutrition."
Looking forward to upcoming potential projects, the Board is looking to fund watermelon rind nutrient profiling in order to be included in the USDA FoodData Central database.
