Having a strange aversion to certain foods during pregnancy is more of a rule rather than an exception. Yes, almost 85% of pregnant women feel an aversion towards different food types. Aversion is evident usually during the first trimester of pregnancy and gradually disappears after that.
For some women the aversion continues all through the pregnancy period, making them feel disgusted with the sight, smell and taste of certain food types.
Some women cannot stand the smell of cooked lentils, while others see red when eggs are placed in front of them. Some feel a terrible sense of nausea when they are asked to have dairy products regularly to balance the protein and calcium content required for the body.
There are different strategies by which these aversions can be managed.
Reasons for aversion to food during Pregnancy
- The most significant reason is the hormonal changes taking place in a woman during pregnancy
- Persistent nausea in the first trimester is another reason for aversion
- The belief that consumption of certain foods results in discoloration of the skin of the baby leads to conscious aversion towards that food type
- A subconscious urge to break away from routine meals and have something more interesting and nutritious; this could be the reason for common aversions for meat and staple foods
- An in-built urge to avoid foods that are more harmful than nutritious like coffee, cakes, chocolates
Some health care givers do not consider aversion to food as a significant issue. They believe that metabolism can automatically replenish nutritional deficiencies caused by aversion. As the aversion generally does not extend to the second trimester, sensible and balanced diets can help keep the mother and baby healthy.
However, aversion can sometimes be severe and extend to a variety of food types. This can lead to undernourishment and possible dehydration. It is very important to guard against such a contingency.
It is always good to take the doctor’s advice as soon as you identify the particular aversion you have and sought his help to choose a healthy alternative for it.
Sometimes the aversions are not for any particular reason. At those times you have to be careful not deprive yourself of adequate nutrition. Here is how you can do that effectively.
- If you are allergic to milk and other dairy products replace it with calcium fortified fruit juices and soy milk
- Aversion only to milk can be managed by having yoghurt instead
- Broccoli along with cooked beans is another tasty and healthy alternative for dairy products
- Aversion towards eggs can deprive you of essential protein. Substitute it with nuts, tofu, beans, peas, lentils and other legumes
- Aversion to green vegetables can be managed by eating carrots
- Aversion to vegetables in general may deprive you of important vitamins and minerals. Eat a lot of fruits instead. Oranges, apples, apricots and peaches are excellent substitutes.
Almost 85% of pregnant women experience food aversion. The reason may be varied. Aversions can be mild or severe. There are a number of healthy ways to substitute food you have an aversion for. It is important to maintain nutrition levels so that you do not become undernourished or dehydrated during pregnancy.