Medically reviewed content. Last updated: April 2026.
Medically reviewed content. Last updated: April 2026.
Suddenly desperate for pickles at midnight? Cannot stand the sight of chicken? Pregnancy cravings and food aversions are extremely common and usually nothing to worry about. This guide explains why they happen, when they might signal something important, and how to manage them.
Very common. Research suggests that around 50 to 90% of pregnant people experience food cravings, and a similar proportion develop aversions to foods they previously enjoyed. They tend to start in the first trimester (often alongside nausea), peak in the second trimester, and may ease in the third.
The honest answer is that we do not fully understand why pregnancy cravings occur. Several theories exist:
Hormonal changes. The dramatic rise in hCG, oestrogen, and progesterone during early pregnancy alters your sense of taste and smell. Foods that once appealed may suddenly seem unbearable, while new flavours become irresistible. The heightened sense of smell, driven by rising oestrogen, is thought to be a major factor in food aversions.
Nutritional needs. A popular theory is that cravings reflect nutrient deficiencies. While this is an appealing idea, the evidence is mixed. Craving ice or non-food substances (called pica) can genuinely indicate iron deficiency, but craving chocolate or crisps is more likely related to hormonal or emotional factors than a specific nutritional gap.
Emotional and psychological factors. Pregnancy is an emotional time, and comfort eating is entirely human. Foods associated with positive memories, stress relief, or cultural significance may become more appealing during a period of change and uncertainty.
Evolutionary protection. Some researchers suggest that food aversions, particularly to strong-tasting or potentially risky foods like meat, eggs, and bitter vegetables, may be a protective mechanism to reduce the risk of consuming harmful substances during the vulnerable first trimester.
Studies in the UK and internationally consistently find these among the top cravings:
The specific cravings vary between individuals and across cultures. There is no "normal" craving, and yours may be completely different from the lists above.
Common food aversions during pregnancy include:
Aversions to coffee and alcohol may have a protective element, as both are recommended to be limited during pregnancy. Meat aversions are thought to be related to the stronger smell that heightened olfactory sensitivity detects.
Most cravings are perfectly safe to indulge in moderation. If you are craving chocolate, having some chocolate is fine. The key is balance. If cravings lead you to eat very large amounts of one food at the expense of a varied diet, it is worth being mindful about including other food groups too.
A few specific situations need attention:
Pica is the craving for substances that are not food, such as ice, chalk, clay, soap, coal, or laundry starch. It affects an estimated 5 to 25% of pregnant people, depending on the population studied.
Craving and eating ice (pagophagia) is the most common form and is strongly associated with iron deficiency anaemia. If you are craving ice or any non-food substance, tell your midwife. A simple blood test can check your iron levels, and treatment with iron supplements often resolves the craving.
Eating non-food substances can be harmful (risk of poisoning, intestinal blockage, or dental damage), so it is important to seek help rather than feel embarrassed.
If you are craving soft blue cheese, raw sushi, or other foods that are advised against during pregnancy, it is best to find a safe alternative. For example, if you are craving sushi, cooked prawns or vegetable rolls are safe options. If you are craving soft cheese, hard cheeses or pasteurised soft cheeses are fine.
Very common. Research suggests that around 50 to 90% of pregnant people experience food cravings, and a similar proportion develop aversions to foods they previously enjoyed. They tend to start in the first trimester (often alongside nausea), peak in the second trimester, and may ease in the third.
The honest answer is that we do not fully understand why pregnancy cravings occur. Several theories exist:
Studies in the UK and internationally consistently find these among the top cravings:
Common food aversions during pregnancy include:
Most cravings are perfectly safe to indulge in moderation. If you are craving chocolate, having some chocolate is fine. The key is balance. If cravings lead you to eat very large amounts of one food at the expense of a varied diet, it is worth being mindful about including other food groups too.
Give in sensibly. Having a small amount of what you are craving is usually better than trying to ignore it and then overeating later. Eat regularly. Skipping meals can intensify cravings. Eating every three to four hours helps keep blood sugar stable. Stay hydrated. Sometimes thirst is mistaken for a food craving. Keep a variety of snacks available. Having fruit, nuts, yoghurt, and whole grain crackers on hand means you have options when a craving hits. Talk to your midwife about pica. If you are craving non-food substances, this needs assessment.
Do not force yourself. If a food makes you feel nauseous, your body is giving you a clear signal. Find alternatives. If you are averse to meat, get your protein from beans, lentils, tofu, eggs, or dairy instead. If you cannot face vegetables, try them in different forms (smoothies, soups, or roasted). Take your supplements. If aversions are limiting your diet significantly, folic acid, vitamin D, and a pregnancy multivitamin help fill nutritional gaps. Most aversions ease. They typically improve or resolve by the second or third trimester as hormone levels stabilise.
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