Cravings and aversions to certain foods are probably the result of altered taste and smell
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The five basic human senses of sight, smell, sound, touch, and taste allow us to experience and navigate the world around us. They have the power to influence us physically, socially, mentally, and emotionally. The COVID-19 pandemic has had enormous impacts on people all over the world in a variety of ways. One of these unique impacts has been the loss of taste and smell for many individuals diagnosed with COVID-19. Show Early in the pandemic, the CDC listed “new loss of taste and smell” as one of the major symptoms of the virus.1 80% of those who have contracted COVID-19 have experienced a decreased ability or complete loss of taste and smell.2 Current research has not explained the exact cause of this loss nor has it found a solution for regaining these senses.3 Long-term smell loss is likely linked to damage to sensory neurons which are responsible for detecting smells.2 Due to the strong connection between smelling and tasting, the damage to these sensory nerves can also have a significant impact on taste. Studies have shown that 98% of individuals regain their senses within 3 weeks of symptom development, but the remainder of individuals are experiencing long-term sensory impacts.4 Although the remaining 2% does not seem like a large number, this is equivalent to over 1.6 million people in the United States living with impacted senses of smell and taste. Due to the serious nature of many other COVID-19 related complications, a limited ability to smell or taste may seem like a minor issue. However, this condition could be having much broader impacts, specifically on dietary intake. Short-Term Impacts2-5The number one driver of food choices in the United States is taste.6 Food is necessary for survival, but food is also a source of enjoyment in our lives. If taste is removed from the eating experience, some of that joy may also be removed. For someone who experiences loss of smell and taste during the period of COVID-19 illness, their diet may only be impacted for that short span of time. However, during this time, nourishing their bodies with food is essential to fighting off the virus and preventing further complications. Some of the common short-term impacts that sensory loss is having on eating include:
Long-Term ImpactsIf these short-term effects are carried out for an extended period, taste loss could cause dietary impacts that decrease peoples’ overall well-being and happiness. Losing the joy in eating has increased depression and anxiety in some individuals.5 This has led to experiences of feeling socially isolated from interactions involving food, in addition to decreases in physical health. Unintended weight changes have also been commonly associated with long-term smell and taste loss.3 Many individuals experience a decrease in food consumption due to their loss of appetite or enjoyment of food and eating. This overall disinterest in food has caused many individuals to lose unhealthy amounts of weight, which puts them at an increased risk for malnutrition. In contrast, long-term loss of smell and taste has led to increased weight gain in some individuals. Many people are experiencing a partial loss of taste meaning that it takes more powerful flavors to satisfy a craving. These more flavorful foods tend to be higher in sugar, salt, and saturated fat, all which are associated with weight gain if eaten in excess. Similarly, others have reported the need to consume foods with unique textures to improve their eating experience. Many of which have stated that high calorie foods like chips, chocolate, and ice cream all gave them a small amount of enjoyment due to their textures.3 Tips If You Are Experiencing Lost of TasteWhile there are a variety of challenges introduced by COVID-related taste and smell loss, many people have discovered a new style of eating that helps them to feel satisfied and provide their body with the energy it needs.
Resources: 1. Symptoms of COVID-19. Centers for Disease Control and Prevention. https://www.cdc.gov/coronavirus/2019-ncov/symptoms-testing/symptoms.html. Published February 22, 2021. Accessed February 25, 2022. 2. Cooper KW, Brann DH, Farruggia MC, et al. COVID-19 and the Chemical Senses: Supporting Players Take Center Stage. Neuron. 2020;107(2):219-233. doi:10.1016/j.neuron.2020.06.032 3.. Burges Watson DL, Campbell M, Hopkins C, Smith B, Kelly C, Deary V. Altered smell and taste: Anosmia, parosmia and the impact of long Covid-19. Andaloro C, ed. PLOS ONE. 2021;16(9):e0256998. doi:10.1371/journal.pone.0256998 4. Mastrangelo A, Bonato M, Cinque P. Smell and taste disorders in COVID-19: From pathogenesis to clinical features and outcomes. Neurosci Lett. 2021;748:135694. doi:10.1016/j.neulet.2021.135694 5. Risso D, Drayna D, Morini G. Alteration, Reduction and Taste Loss: Main Causes and Potential Implications on Dietary Habits. Nutrients. 2020;12(11):3284. doi:10.3390/nu12113284 6. Liem DG, Russell CG. The influence of taste liking on the consumption of nutrient rich and nutrient poor foods. Frontiers in Nutrition. 2019;6. doi:10.3389/fnut.2019.00174 What causes aversions to food?What causes food aversion? The exact cause of food aversion is unknown. Some studies suggest food aversion is the result of hormonal changes or challenges with sensory processing.
What causes food aversions during pregnancy?For example, human gonadotropin (also known as hCG) is a hormone produced during pregnancy. It can cause feelings of nausea, appetite changes and food aversion. Pregnancy can also cause a greater sensitivity to smell and taste, which can influence the foods you prefer to eat.
What are common food aversions during pregnancy?A food aversion during pregnancy is the strong desire to avoid a certain dish, though the ones you find repulsive might be just fine for other expectant mothers. In general, the most common food aversions that crop up during pregnancy include eggs, onions, fish and other seafood, garlic, meat and dairy products.
What week Do food aversions start in pregnancy?Food aversions often begin during the first trimester. Some women find that their food aversions roughly coincide with the start of morning sickness, around week 5 or 6 of pregnancy.
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