Food Aversion During Pregnancy

Food aversion during pregnancy refers to a strong dislike or repulsion towards certain foods that were previously enjoyed. It is primarily triggered by hormonal changes, particularly heightened sensitivity to smells and tastes, which can make specific foods unappealing. Common aversions include meats, eggs, or strong-flavored foods. Often associated with nausea or morning sickness, food aversions typically emerge in the first trimester and may subside as pregnancy progresses, but can persist for some women.

What causes food aversions during pregnancy?

Food aversions during pregnancy are primarily caused by hormonal changes, particularly fluctuations in estrogen and progesterone, which affect taste and smell. These heightened senses can make certain foods unappealing. Additionally, nausea, morning sickness, and emotional factors may contribute to the development of specific food aversions during pregnancy.

When do food aversions typically start and end in pregnancy?

First of all, we discuss what is food aversion in pregnancy. Food aversions typically start in the first trimester, around the same time as morning sickness. They often peak during this period and may gradually subside by the second trimester as hormone levels stabilize. However, for some women, aversions can persist throughout pregnancy or reappear later on.

Are food aversions linked to morning sickness or nausea?

Food aversions are often linked to morning sickness or nausea during pregnancy, especially in the first trimester, due to hormonal changes like increased estrogen and human chorionic gonadotropin (hCG). These hormones heighten sensitivity to smells and tastes, triggering nausea and aversions to strong-smelling or flavoured foods. Nausea can worsen with these aversions, making eating difficult. While both typically decline by the second trimester, they can persist for some women.

Which foods are commonly associated with aversions during pregnancy?

Common food aversions during pregnancy may include:

1. Meats: Many women may develop aversions to red meat, chicken, or fish, often due to strong smells during cooking.
2. Eggs: The texture and smell of eggs can be off-putting for some.
3. Spicy Foods: While many Indian dishes are spicy, some women may find them intolerable during pregnancy.
4. Certain Vegetables: Foods like brinjal (eggplant), bitter gourd, or cabbage can be unappealing.
5. Dairy Products: Some may have aversions to milk, paneer, or curd due to their textures or smells.
6. Strongly Flavoured Spices: Ingredients like asafoetida (hing) or mustard seeds may also be distasteful.
7. Fried Foods: Heavy or greasy snacks, such as pakoras or samosas, may be less appealing.

Each woman’s experience varies, and food aversions can be influenced by personal preferences, cultural practices, and individual pregnancy experiences.

Can food aversions affect the baby’s nutrition?

Yes, food aversions can affect your baby’s nutrition. Food aversions during pregnancy can affect the baby’s nutrition by leading to a reduced intake of essential nutrients. If you avoid important food groups like meats, dairy, or vegetables, she may miss out on vital proteins, vitamins, and minerals needed for fetal development. This can cause deficiencies that impact both your health and you’re your baby’s growth. Many women can adapt by finding alternative nutritious foods or supplements. It’s crucial for pregnant women to talk to their ObGyn to ensure they meet their nutritional needs and support their baby’s development.

8 best ways to cope with food aversions during pregnancy.

Here are eight ways to cope with food aversions during pregnancy –

1. Eat Small, Frequent Meals: Opt for lighter meals like khichdi, poha, or dal-rice to manage nausea.
2. Identify and Avoid Triggers: Pinpoint specific smells or textures that cause aversions and avoid them.
3. Avoid Strong Spices: Choose milder spices like cumin or coriander over strong ones like garam masala, hing.
4. Find Alternatives: Replace aversions like meat with plant-based proteins like dal, chana, or paneer.
5. Stay Hydrated: Drink coconut water, buttermilk, or lemon water to avoid dehydration.
6. Cook Smarter: Use less oil and opt for boiled or steamed dishes like idli.
7. Eat Fresh: Choose freshly made rotis and vegetables for better digestion.
8. Consult your Doctor: Reach out to your ObGyn and discuss supplements if necessary.

My Pregnancy Experience: A Reflection

Seema Vasudevan, graphic designer, Bengaluru  – 

Oh, it was the weirdest thing! During my second pregnancy, I suddenly developed this intense aversion to eggs—of all things! Before that, our family was all about eggs. We loved them in every form: scrambled, poached, fried, hard-boiled—you name it, we ate it. I even made sure we had an egg a day as part of our vegetarian diet.

But somewhere around the fifth month, my taste buds and sense of smell totally flipped on me. Eggs went from being delicious to downright revolting. The sight and smell of them made me nauseous almost immediately, and I even threw up a few times just being near them. And the texture? Ugh, it started feeling slimy and rubbery—just unbearable!

So, I banned eggs from the house entirely during my pregnancy and swapped them out for bananas and tofu instead. The whole thing was such a wild change!

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(1) Missed Period and Hormone-related symptoms
(2) Nausea, Vomiting and Gastrointestinal Symptoms
(3) Distaste & Avoidance of Food, Cravings, heightened Sense of smell Symptoms
(4) Spotting and Cramps, back pain, and other related Physical discomfort.