Food cravings and food aversions during pregnancy: a qualitative study of maternal beliefs and experiences

Abstract

Introduction: Pregnant women commonly experience food cravings and aversions, which may have implications for maternal and fetal health. In this context, exploring women’s emotions, representations, and feelings regarding these phenomena is of particular interest.

Objective: To explore maternal perceptions, representations, and beliefs related to food cravings and/or aversions among women who received prenatal care in the metropolitan area of Buenos Aires.

Materials and Method: An exploratory, qualitative, cross-sectional study was conducted. Semi-structured interviews were carried out with pregnant women and women in the postpartum period up to 90 days after delivery. Data were analyzed using the computer-assisted qualitative data analysis software Atlas.ti 6.2, following the grounded theory framework.

Results: Fourteen interviews were conducted. Maternal narratives strongly emphasized the importance of consuming the craved food and ensuring its availability. Fulfilling a craving generated feelings of satisfaction, relaxation, happiness, and calmness. In contrast, frustration and distress emerged when the desired food could not be consumed. Feelings associated with rejected foods included disgust, heartburn, nausea, and vomiting; however, when such foods were perceived as nutritionally important, women expressed the need to include them in their diet despite the aversion.

Conclusions: During pregnancy, satisfying food cravings is associated with feelings of well-being, whereas food aversions provoke strong rejection and disgust. Understanding maternal feelings and representations related to food cravings and aversions may contribute to providing better cultural, emotional, and psychological support to pregnant women, thereby facilitating timely and appropriate nutritional counseling.