Knowledge | Favorite foods suddenly seem nauseating during pregnancy? Doctors explain how hormones may be responsible
Have you experienced this in early pregnancy: coffee you once could not go a day without now makes you nauseated as soon as you smell it? You are not alone. About half of pregnant women experience a mysterious but common phenomenon known as food aversion.
It can even affect favorite foods. Jennifer Wu, MD, an obstetrician-gynecologist at Lenox Hill Hospital in New York, said: “Food aversions differ from person to person. Some people cannot tolerate coffee, while others suddenly cannot stand meat, eggs, or spicy or greasy foods.”
According to Anjali Kaimal, MD, an obstetric specialist at Massachusetts General Hospital, these reactions are likely closely related to human chorionic gonadotropin (hCG), a hormone specific to pregnancy.
Food aversions usually begin in early pregnancy and often accompany morning sickness
Early in pregnancy, hCG levels rise rapidly and peak around week 11, which is also when morning sickness and food aversions tend to be most severe. Dr. Kaimal said: “We believe the two work together.”
In addition to hCG, fluctuations in other pregnancy hormones can heighten sensitivity to smell and taste, making some odors nauseating. Dr. Wu noted: “Some foods do not have a strong smell, such as chicken, yet many pregnant women still say they cannot tolerate them.”
Increased saliva production during pregnancy may also cause a persistent metallic taste. Dr. Kaimal said: “The metallic taste may not directly cause an aversion to a specific food, but it can make someone not want to eat at all.”
It may be a primitive protective mechanism
Some experts believe food aversions and morning sickness are not merely hormonal side effects but may be an evolutionary response protecting maternal and fetal health. Dr. Kaimal explained: “If you can quickly detect the taste of spoiled food, you can naturally avoid foods that may contain bacteria or toxins.”
Some data support this theory: women who experience morning sickness have lower rates of miscarriage, stillbirth, and preterm birth.
Avoiding potentially harmful substances may indeed be safer in early pregnancy, when the fetus is at its most vulnerable stage of development.
Usually harmless, but balanced nutrition remains important
Food aversions usually pose no direct threat to the pregnant woman or fetus. However, additional intervention may be needed if they lead someone to avoid important sources of nutrition.
Dr. Kaimal said: “We assess the overall diet and respect the aversion. If someone cannot obtain needed nutrients from fish, fish-oil supplements may be considered; if she does not eat red meat, iron supplements can provide iron.”
Dr. Wu added: “Our main concern is whether the pregnant woman is getting enough calories. Too much white bread is not ideal, but if she genuinely cannot tolerate anything else, we still want her to eat something.”
Listen to your body during pregnancy
Although “you must eat these foods because they are good for you” may sound reasonable, in clinical practice doctors are more likely to help pregnant women find a balance between comfort and nutrition.
“I advise them to listen to their bodies,” Dr. Wu said. “Especially in early pregnancy, being able to eat anything is a good start. The most important thing is ensuring basic nutrition and calorie intake.”
Knowledge | Favorite foods suddenly seem nauseating during pregnancy? Doctors explain how hormones may be responsible
Knowledge | Favorite foods suddenly seem nauseating during pregnancy? Doctors explain how hormones may be responsible
Have you experienced this in early pregnancy: coffee you once could not go a day without now makes you nauseated as soon as you smell it? You are not alone. About half of pregnant women experience a mysterious but common phenomenon known as food aversion.
It can even affect favorite foods. Jennifer Wu, MD, an obstetrician-gynecologist at Lenox Hill Hospital in New York, said: “Food aversions differ from person to person. Some people cannot tolerate coffee, while others suddenly cannot stand meat, eggs, or spicy or greasy foods.”
According to Anjali Kaimal, MD, an obstetric specialist at Massachusetts General Hospital, these reactions are likely closely related to human chorionic gonadotropin (hCG), a hormone specific to pregnancy.
Food aversions usually begin in early pregnancy and often accompany morning sickness
Early in pregnancy, hCG levels rise rapidly and peak around week 11, which is also when morning sickness and food aversions tend to be most severe. Dr. Kaimal said: “We believe the two work together.”
In addition to hCG, fluctuations in other pregnancy hormones can heighten sensitivity to smell and taste, making some odors nauseating. Dr. Wu noted: “Some foods do not have a strong smell, such as chicken, yet many pregnant women still say they cannot tolerate them.”
Increased saliva production during pregnancy may also cause a persistent metallic taste. Dr. Kaimal said: “The metallic taste may not directly cause an aversion to a specific food, but it can make someone not want to eat at all.”
It may be a primitive protective mechanism
Some experts believe food aversions and morning sickness are not merely hormonal side effects but may be an evolutionary response protecting maternal and fetal health. Dr. Kaimal explained: “If you can quickly detect the taste of spoiled food, you can naturally avoid foods that may contain bacteria or toxins.”
Some data support this theory: women who experience morning sickness have lower rates of miscarriage, stillbirth, and preterm birth.
Avoiding potentially harmful substances may indeed be safer in early pregnancy, when the fetus is at its most vulnerable stage of development.
Usually harmless, but balanced nutrition remains important
Food aversions usually pose no direct threat to the pregnant woman or fetus. However, additional intervention may be needed if they lead someone to avoid important sources of nutrition.
Dr. Kaimal said: “We assess the overall diet and respect the aversion. If someone cannot obtain needed nutrients from fish, fish-oil supplements may be considered; if she does not eat red meat, iron supplements can provide iron.”
Dr. Wu added: “Our main concern is whether the pregnant woman is getting enough calories. Too much white bread is not ideal, but if she genuinely cannot tolerate anything else, we still want her to eat something.”
Listen to your body during pregnancy
Although “you must eat these foods because they are good for you” may sound reasonable, in clinical practice doctors are more likely to help pregnant women find a balance between comfort and nutrition.
“I advise them to listen to their bodies,” Dr. Wu said. “Especially in early pregnancy, being able to eat anything is a good start. The most important thing is ensuring basic nutrition and calorie intake.”
Source:
Collected online