Influence of cravings and aversions on diet in pregnancy

Publisher Website
Google Scholar
Abstract
Using interviews at specific periods during pregnancy, this study examined the influence of maternal dietary cravings and aversions during pregnancy on frequency of consumption of dietary items, among a sample of 400 white, well‐nourished women in Albany, New York, whose pregnancies were ascertained by the 13th week. Seventy‐six percent of the women reported craving at least one item, while 85% reported at least one aversion. The greatest changes in frequency of consumption, according to 7‐day diet histories, occurred between the last menstrual period and the 12th week. Most cravings and aversions also occurred early, with aversions earlier than cravings. A decrease in mean frequency of consumption of craved items was noted for only two foods (vegetables and ice cream) out of a total of 18. Women reporting aversions showed a similar pattern of change, an increase in consumption for two of 18 items (white milk and fruit). Thus, women reporting cravings generally increased their consumption of food items craved, and women reporting aversions decreased their consumption of the food items.