During pregnancy, many women experience a range of changes in their bodies, including the development of food aversions. While cravings are often talked about, food aversions are less discussed but equally common. These aversions can be frustrating, especially when they involve foods that were once beloved. In this article, we will explore the causes behind food aversions during pregnancy, when they typically occur, and some strategies to cope with them.
What Are Food Aversions?
Food aversions, as the name suggests, refer to a strong dislike or aversion towards certain foods. It is the opposite of cravings, where instead of desiring specific foods, pregnant women find themselves repulsed by them. This phenomenon is estimated to affect more than 50% of pregnant women, making it a common experience.
Causes of Food Aversions During Pregnancy
While the exact cause of food aversions during pregnancy is not fully understood, several factors are believed to contribute to their development. One of the primary factors is hormonal changes. During the first trimester, the levels of estrogen and human chorionic gonadotropin (hCG) in the body increase significantly. It is during this time that many women experience morning sickness, which is often accompanied by food aversions. The rise in hCG levels is thought to play a role in triggering these aversions.
Another potential cause of food aversions is the heightened sense of smell that many pregnant women experience. Changes in hormones can make smells more intense, and certain foods with strong odors may become unappealing as a result. This heightened sensitivity to smells may be a protective mechanism to avoid potentially harmful substances during pregnancy.
When Do Food Aversions Occur?
Food aversions typically begin during the first trimester of pregnancy. This period is also when morning sickness is most prevalent. Many women find that their food aversions coincide with the onset of morning sickness, usually around the fifth or sixth week of pregnancy. While food aversions often diminish by the second trimester, they can persist throughout the entire pregnancy for some women. It is also worth noting that cravings and aversions may fluctuate, with a food that once repulsed you suddenly becoming appealing later on.
Common Food Aversions During Pregnancy
Food aversions during pregnancy can vary from woman to woman, but some common aversions include:
- Meat
- Coffee
- Spicy foods
- Eggs
- Dairy products
- Foods with strong smells
It is important to remember that individual experiences may differ, and any food can become an aversion during pregnancy.
My Experience with Food Aversions During my First Trimester
I went to a Japanese cooking class last night with my fiance. We were in charge of making the Japanese curry rice. The smell of the curry cooking made me slightly nauseated, but it wasn’t until I ate it that it truly hit me. Not even two bites in, I could feel my stomach becoming unsettled quickly. I ended up throwing it up, along with much of the food I had eaten just prior to getting to that portion of our meal.
This isn’t the first time this has happened during my first trimester. Several weeks ago, my fiance made curry. I became so nauseated even while he was cooking it, that all I could do was sit down with my head down. I tried to eat it, but it was far too spicy for me and my stomach started doing flips. I threw up that meal as well.
I used to love curry. I typically do a medium spice level with no issue. It’s so frustrating not being able to eat it now that I am pregnant.
Coping with Food Aversions
Dealing with food aversions during pregnancy can be challenging, especially when they limit dietary choices. However, there are strategies that can help:
- Focus on foods you can tolerate: It is essential to listen to your body and eat what you can handle. Even if it means indulging in certain foods more often than usual, getting some nutrition is better than none.
- Hide aversions in other foods: If you have an aversion to certain vegetables, consider blending them into smoothies or incorporating them into dishes where their taste and texture can be masked. This way, you can still benefit from their nutritional value.
- Embrace frequent, smaller meals: Instead of sticking to traditional three meals a day, try eating smaller and more frequent meals. This approach can help you consume necessary nutrients while accommodating aversions.
- Opt for cold and bland foods: Cold foods, such as salads or fruits, may be more tolerable due to their reduced smell and milder flavors. Bland foods, such as rice or mashed potatoes, can also be gentle on the stomach.
- Stay physically active: Engaging in regular physical activity can help stimulate your appetite and improve overall well-being during pregnancy. Consider activities like walking, gentle yoga, or weight training (with appropriate modifications).
When to Seek Help
Food aversions, though common, should not compromise your overall nutrition and well-being. If you are concerned about the impact of aversions on your diet or if they persist beyond the first trimester, it is advisable to consult with your healthcare provider. They can provide guidance on managing aversions and ensuring adequate nutrient intake for both you and your baby.
Conclusion
Food aversions are a normal part of pregnancy for many women, often accompanied by hormonal changes and heightened senses. While they can be frustrating, understanding the causes and implementing coping strategies can help navigate these aversions more effectively. Remember to listen to your body, focus on tolerable foods, and seek support when needed. With time, most food aversions will subside, and you can resume enjoying your favorite dishes once again.
Disclaimer: The information provided in this article is for educational purposes only and should not replace professional medical advice. Always consult with your healthcare provider regarding any concerns or questions you may have during pregnancy.
