Food aversions and cravings during pregnancy: Prevalence and significance for maternal nutrition in Ethiopia
Date
1998-03Author
Demissie, Tsegaye
Muroki, N M
Kogi-Makau, Wambui
Type
ArticleLanguage
enMetadata
Show full item recordAbstract
A cross-sectional study of the nutritional significance of
food aversions and cravings during pregnancy was conducted
on 295 women in southern Ethiopia between February
and May 1995. A questionnaire was used to collect
data on dietary practices. Mid-upper-arm circumference
(MUAC), triceps skinfold thickness (TSFT), and weight
measurements were used to assess nutritional status.
Slightly fewer than three-quarters (71%) of the women
craved one or more foods, whereas about two-thirds (65%)
avoided at least one food. Cereal foods, despite being staple
foods in the area, were avoided by more women (41%)
than any other foods. Livestock products, which were scarce
at the time of the study, were craved by more women
(55%) than any other foods. Comparisons using various
anthropometric indicators revealed that women who
avoided foods had significantly higher MUAC and TSFT
than those who did not (p < .05), whereas there was no
difference in nutritional status between women who craved
foods and those who did not. However, those craving
women who managed to get the desired foods had
significantly higher weight gain (p < .05), but not significantly
higher MUAC or TSFT, than those who did
not. Aversion and craving were positively associated
(c2 = 10.66, p < .001; odds ratio, 2.36). Thus, women
who avoided foods were 2.4 times more likely to crave
foods than those who did not avoid foods. This implies
that aversion and craving are complementary processes
geared towards ensuring optimal nutrition during pregnancy.
Aversion results in the avoidance of monotonous
diets, whereas craving calls for varied and nutritious foods.
More research, however, is needed before such a conclusion
is warranted.
Citation
Food and Nutrition Bulletin, Volume 19, Number 1, March 1998 , pp. 20-26(7)Publisher
Department of Food Science, Nutrition and Technology, University of Nairobi
Description
Journal article