When it comes to food, pregnant travellers have more than just strange cravings and nausea to contend with.
Special meals make travel more inclusive for people with dietary requirements. However, one significant group of the population with specific dietary requirements remains largely uncatered for – pregnant travellers.
While the exact number of pregnant women at any one time is hard to establish, data for 2022 reveals there were 297,725 births in Australia, 3,667,758 births in the US, and 605,479 births in England and Wales.
To put that into context regarding special meals, this suggests similar sorts of figures to the numbers who have a tree nut allergy.
While there are some restrictions around flying during the later stages of pregnancy, these figures give us an idea of the potential number of passengers that could travel at some stage during their pregnancy. I myself flew many times while pregnant (including from Australia to Europe), and each time it was difficult to find foods to eat in both airport lounges and on the plane.
More than ‘cravings’
There are many changes to dietary and food requirements during pregnancy: the body requires more nutrients to support foetal development; there are many foods that are advised to be avoided due to potentially fatal risks to the unborn child; and finally nausea, heartburn and gastrointestinal issues are common during pregnancy, often leading to a decreased appetite and aversion to certain foods. If you think this seems like a lot – well, it is!
Navigating dietary choices during pregnancy can be hard at the best of times, let alone when flying, when food choices are generally limited and beyond personal control.
There are certain foods that should be avoided during pregnancy due to the risk of foodborne illnesses, which can have severe consequences. The primary concerns are foods that may carry listeria or salmonella. While food poisoning from these types of bacteria usually does not pose a massive risk to healthy people, it can be extremely dangerous for those who are immunocompromised. This includes people with reduced immune systems, and those who are pregnant – with the most serious risk during pregnancy being miscarriage.
Safety first
While pregnancy-safe food recommendations can vary slightly between countries due to differences in the food supply chain, there are many recommendations that are similar across the globe. Common foods that are served onboard and in airport lounges to be avoided during pregnancy include raw sprouts, hummus, cold/chilled seafood such as smoked salmon and prawns, cold salads and sandwiches, ham and other deli meats, soft-cooked eggs, some soft cheeses, and foods served warm, such as buffets in a lounge, and some reheated foods.
Not only does pregnancy come with a long list of foods not to eat, it also comes with a list of foods you should aim to eat. During pregnancy it is recommended to eat a nutritious and varied diet, with plenty of fruits, vegetables, wholegrains, protein-rich foods and healthy fats. In particular, foods rich in iron, calcium, folate, iodine, omega 3 fats and fibre are important to consume regularly while pregnant.
Each meal is an opportunity for nourishment during pregnancy and so while some may argue that when flying it is ‘only one meal’ this is not necessarily the case. Some people may fly regularly, or they might be flying around the world and on an aircraft for nearly 24 hours, which means their whole daily intake is being determined by what is served onboard. Others may be flying during the small window of the day when they do not feel nauseous, which means their opportunity to take in nutritious food is more limited.
First steps
Airlines and caterers can play an important role in helping pregnant travellers to be comfortable, confident and safe with what they eat – and most importantly help them enjoy their meals and enhance their experiences as passengers.
A simple fix is ensuring that there are always meals with ‘reduced-risk’ ingredients among the available options, along with food safety and cooking method information for extra reassurance.
Ensuring there are alternate meal options if serving a cold/chilled meals onboard (such as salads and sandwiches) is also a way of helping be more inclusive to passengers flying while pregnant.
Marc Warde, of specialist caterer Libero Foods, believes the airline industry has a huge opportunity to win customer loyalty by upping its game when it comes to pregnant passengers.
“By offering meals designed for pregnant travellers, we strive to enhance the in-flight experience, providing peace of mind and comfort during their journey,” he says.
“Libero Special Meals is developing a range of lifestyle options, including one tailored for pregnant travellers. I have been delighted that some airlines really do see this added-value option as something that can really make a difference for them and their passengers.”
By considering pregnant travellers’ food requirements, the industry can continue to offer meal experiences that help make travel more inclusive for all.
