Pregnancy Cravings and Food Aversions – Shaping Factors
David Janitzek
2026-03-15
7 min. read
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Food cravings occur in more than 70% of pregnant women. They usually appear at the end of the first trimester, and their frequency and intensity peak in the second trimester. Research on this phenomenon has been conducted mainly in developed countries of North America (N. C. Orloff, J. M. Hormes 2014). So, is an intensified desire for specific snacks a result of physiology or socio-cultural conditions?
The most frequently reported food cravings during pregnancy: a ranked analysis of U.S.-based pregnancy blog discussions
Researchers N. C. Orloff and J. M. Hormes conducted a comprehensive examination of 200 commentary entries authored by expectant mothers, all of which were published across leading U.S.-based pregnancy-focused digital platforms. Through this investigation, they systematically categorized the food items most frequently reported as objects of intensified cravings. The following enumeration is organized in descending order of reported frequency: confectionery products with high simple-sugar content, energy-dense carbohydrate-rich snacks (including items such as pizza and deep-fried potato strips), meat-based products, fresh fruit varieties, high-calorie dairy items characterized by pronounced saltiness (such as aged cheeses and heavy cream), quick-service restaurant offerings, frozen dairy desserts, vegetables exhibiting diverse flavor profiles, and sweetened dairy products with elevated caloric density (e.g., dessert-style processed cheeses, milk-based shakes, or premium ice cream). What underlying biological, psychological, or sociocultural mechanisms might account for this phenomenon? Could the explanation lie in fluctuations of reproductive hormone levels, subclinical deficiencies in essential micronutrients or macronutrients, or perhaps deeply ingrained dietary patterns transmitted within specific cultural contexts?
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