There are many reasons why we crave foods that are not the healthiest options for us to be eating. These can be due to a combination of biological, physiological, and/or environmental factors.
Biological factors
Evolution, brain chemistry and hormones can play a role in the types of food we crave.
From an evolutionary perspective our ancestors evolved to crave high-calorie foods because at the time these foods were scarce, but they were vital for survival so when they were available, they would eat them in large quantities. This instinct persists today, but now these foods are readily and abundantly available which means we consume them all the time and the excess calories are not used up in daily activities.
Foods high in sugar, fat, and salt can influence our brain chemistry by stimulating the brain’s reward system and releasing neurotransmitters like dopamine that create feelings of pleasure and satisfaction.
Hormones like ghrelin (which stimulates appetite) and leptin (which signals fullness) can influence our cravings. Imbalances in these hormones can lead to increased cravings for unhealthy foods.
Physiological factors
Stress, emotions, conditioning and habits can also influence the types of foods we crave. We can develop cravings as a coping mechanism to deal with stress, anxiety, and emotional distress. Comfort foods usually only often provide a temporary sense of relief or happiness, which means we can have more of a desire to consume them regularly to get the same effect.
Repeated exposure to and consumption of certain foods can create strong associations and habits, leading to cravings.
Environmental factors
Environmental factors that contribute to cravings include marketing and availability as well as social influences.
The pervasive marketing of unhealthy foods and their easy availability can significantly influence our cravings. Advertisements, packaging, and placement in stores can all play a role.
Social situations and cultural norms can affect our food choices. For example, social gatherings often feature high-calorie, palatable foods.
Sometimes, cravings can be linked to deficiencies in certain nutrients. However, the body might misinterpret the need for a nutrient as a craving for a specific food, even if that food isn’t the best source of the nutrient.
When we understand what can influence the foods we crave and when we address the root causes, we can make healthier food choices which will ultimately be more supportive for our bodies and our health.
Listen to my interview with Brad Kirsten from Radio Cape Pulpit on 18 July 2024 to learn more. Listen to my next interview on Thursday at 7.45am.