Sensory Preferences Influencing the Likelihood That African American Pregnant Women Will Consume Nutrient-Dense, Anti-Inflammatory Foods

Understanding how sensory preferences shape the acceptance of nutrient-dense foods is essential for improving prenatal nutrition. This exploratory study examined taste, smell, texture, appearance, and enjoyment factors influencing food acceptability among (n = 21) African American pregnant women, examining how determinants must be met for consumption. We administered surveys to identify preferred foods and analyzed the nutrient quantity of vitamin A, B vitamins, vitamin D, iodine, iron, calcium, magnesium, selenium, and omega-3 fatty acids in each food, given their influence on prenatal health. Nutrient-dense, anti-inflammatory foods were identified by ranking preferred foods by nutrients and selecting those that consistently ranked as top contributors. Focus groups further explored conditions that promote or hinder intake, and content analysis was conducted using NVivo. Preferred nutrient-dense, anti-inflammatory foods included cashews, peanuts, almonds, pistachios, black-eyed peas, pinto beans, salmon, carrots, red bell peppers, and spinach. Participants cited low acceptance due to allergies, undesirable textures (“dry” or “slimy”), unpleasant taste or appearance, a lack of cravings, preference for alternatives, unenjoyable preparation methods, and foods perceived as “display-only.” High acceptance was linked to appealing taste and texture, flexible preparation options, and perceived health benefits. These considerations suggest that taste, texture, appearance, and enjoyment are important considerations for prenatal food intake.