{"id":37534,"date":"2026-11-11T16:20:10","date_gmt":"2026-11-11T19:20:10","guid":{"rendered":"https:\/\/geartips.club\/blog\/?p=37534"},"modified":"2026-11-11T16:20:54","modified_gmt":"2026-11-11T19:20:54","slug":"when-eating-becomes-a-challenge-why-food-loses-its-appeal-in-endurance-sports","status":"publish","type":"post","link":"https:\/\/geartips.club\/blog\/en\/when-eating-becomes-a-challenge-why-food-loses-its-appeal-in-endurance-sports\/","title":{"rendered":"When Eating Becomes a Challenge: Why Food Loses Its Appeal in Endurance Sports"},"content":{"rendered":"

Have you ever eaten so much of one food that at some point it completely lost its appeal? Or worse, after repeating the same food several times, it started to give you that feeling that it just won’t go down anymore?<\/strong><\/p>\n

This phenomenon is more common than it seems and tends to happen when we are repeatedly exposed to the same flavors, aromas, and textures over long periods.<\/p>\n

In endurance sports, such as marathons, ultramarathons, crossings, and expeditions, repetitive eating is part of the routine for many athletes. Gels, bars, sports drinks, freeze-dried meals, supplements with distinctive flavors, and even convenient meals end up being consumed several times over the course of hours or even days.<\/p>\n

The problem is that, at a certain point, the challenge can stop being about carrying or finding food. The athlete still needs energy, but loses the desire to keep eating those foods. When this happens, food intake can decrease, compromising recovery, performance, and, in more extreme situations, even safety during the activity.<\/p>\n

\"Challenge<\/p>\n

Illustrative image generated by artificial intelligence<\/p>\n

Eating goes beyond nutrients and calories<\/h2>\n

If eating depended only on physiological needs, simply ingesting calories and liquids would solve the problem. But our relationship with food is much more complex. A simple example can be observed with water itself. Many people find that cold water on a hot day is much more pleasant than warm water, even though both provide hydration. Likewise, a hot drink can bring comfort and be better accepted in cold environments. This happens because flavor, aroma, texture, and temperature are also part of the eating experience.<\/p>\n

The way we perceive a food does not depend only on its physical characteristics. Our experiences, habits, and memories also influence how we interpret and accept what we eat.<\/p>\n

In this way, each culture has developed its own ways of combining foods and building meals. For example, in Japan people eat rice and fish for breakfast, in the United States there is the classic eggs with bacon, and in Brazil we have coffee with grilled bread on a hot plate \u2014 an eating habit strongly present in the Southeast, but not in the North of the country, which also shows the regional differences in these choices. So, if you wake up and find a plate of cooked fish in front of you, and you are Brazilian from the Southeast, you will certainly find it strange, and even if you are hungry, that food probably won’t be very appealing to you.<\/p>\n

And within this context, there can still be aversion to certain foods. In some cases, the mere appearance, texture, smell, or taste of a food can trigger immediate rejection. This response does not involve only emotional aspects, but also protective mechanisms learned throughout life. Anyone who has ever felt sick after eating a certain food probably understands this phenomenon well.<\/p>\n

But not everything is psychological<\/h2>\n

Our drive to eat is also related to the body’s needs at that moment. Going back to the example of a glass of water, drinking it when thirsty is much more pleasurable than drinking it at any random moment.<\/p>\n

In this same sense, the shift toward foods with high caloric density is observed after periods of food restriction; studies have shown that people subjected to low-calorie diets had, after some time, an increase in signals linked to a greater desire to eat and a more intense pleasure response upon contact with more calorie-dense foods.<\/p>\n

In situations of intense physical stress, various physiological mechanisms can temporarily reduce the sensation of hunger and the willingness to eat, even when the body’s energy needs are increased. This is part of a complex physiological stress response, in which the body prioritizes resources to sustain physical effort and cope with the situation.<\/p>\n

The complexity of the act of eating<\/h2>\n

None of these systems and situations occurs in isolation. Body and mind are in constant interaction, influencing how we perceive and choose foods. A simple example is cooking oil. Even in a situation of great energy need, few people would agree to consume a spoonful of pure oil. However, that same amount of oil can be present in a slice of cake, in a sauce, or in another culinary preparation without causing any strangeness. Although the energy provided is similar, the way it is presented completely changes our perception and acceptance of that food.<\/p>\n

An example of this interaction can be seen in what is known as sensory-specific satiety. You have certainly been to a pizzeria and kept eating until, at some point, that pizza that was super tasty on the first slice was no longer as good by the last one. But as soon as the next flavor arrives, especially if it’s something different like a dessert, even if you’re full you’ll eat that dessert with a high level of pleasure. Interestingly, the body’s energy needs at that moment may not have changed significantly. What changed was the response to the sensory stimulus of that specific food.<\/p>\n

\"Eating<\/p>\n

Illustrative image generated by artificial intelligence<\/p>\n

How this affects performance and health<\/h2>\n

Now let’s go back to endurance sports. Imagine a trekking expedition to a country with a food culture completely different from your own. Add to that the increased demand for energy and nutrients caused by exercise, cold, heat, or altitude. In a situation like this, eating properly is essential to maintain performance, support recovery, and reduce health risks.<\/p>\n

Something similar can happen in an ultramarathon. The athlete continues to need energy, fluids, and nutrients. However, after hours or even days consuming the same flavors, aromas, and textures, food acceptance can decrease precisely when energy demand is highest. In some cases, the challenge stops being about finding food or carrying enough supplies. The problem becomes being able to keep eating.<\/p>\n

When food intake decreases, it becomes more difficult to meet the needs for energy, carbohydrates, fluids, and other nutrients important for sustaining exercise. Depending on the duration and conditions of the activity, this can contribute to a drop in performance, impaired recovery, increased fatigue, and, in more extreme situations, compromise the athlete’s safety.<\/p>\n

Fortunately, many of these challenges can be addressed and minimized through planning and training. Eating during endurance activities can also be practiced. Trying different foods, flavors, textures, and nutritional strategies during training helps increase familiarity and can improve food tolerance. In addition, a good nutritional strategy should consider the individual athlete and the characteristics of the environment in which the activity will take place. Knowing the destination, the local food culture, weather conditions, the duration of the activity, and logistical constraints allows for building a strategy that is more compatible with personal habits and preferences.<\/p>\n

Therefore, planning nutrition for endurance activities goes far beyond calculating calories or defining how many grams of carbohydrate will be consumed per hour. The best nutritional strategy is not just the one that provides enough energy on paper, but also the one that continues to be accepted when the body and mind are already worn down. Considering aspects such as variety of flavors, textures, temperatures, familiarity of foods, and individual preferences can be just as important as the nutritional composition of the strategy itself.<\/p>\n

When food intake decreases, it becomes more difficult to meet the needs for energy, carbohydrates, fluids, and other nutrients important for sustaining exercise. Depending on the duration and conditions of the activity, this can contribute to a drop in performance, impaired recovery, increased fatigue, and, in more extreme situations, compromise the athlete’s safety.<\/p>\n

Fortunately, many of these challenges can be addressed and minimized through planning and training. Eating during endurance activities can also be practiced. Trying different foods, flavors, textures, and nutritional strategies during training helps increase familiarity and can improve food tolerance.<\/p>\n

In addition, a good nutritional strategy should consider the individual athlete and the characteristics of the environment in which the activity will take place. Knowing the destination, the local food culture, weather conditions, the duration of the activity, and logistical constraints allows for building a strategy that is more compatible with personal habits and preferences. After all, the best nutrition is not just the one that meets nutritional needs on paper, but also the one that the athlete is able and willing to consume when body and mind are under greater strain.<\/p>\n

Therefore, planning nutrition for endurance activities goes far beyond calculating calories or defining how many grams of carbohydrate will be consumed per hour. Considering aspects such as variety of flavors, textures, temperatures, and familiarity of foods can be just as important as the nutritional composition of the strategy.<\/p>\n

After all, in endurance activities, the best nutritional strategy is not just the one that provides enough energy, but also the one that continues to be accepted when body and mind are already worn down.<\/p>\n

\"Challenge<\/p>\n

Illustrative image generated by artificial intelligence<\/p>\n

\nRead other articles published by Nutritionist Homero Munaretti<\/a> here on the Gear Tips blog.\n<\/div>\n

<\/p>\n

References:<\/h3>\n

Jeukendrup AE. Training the Gut for Athletes. Sports Med. 2017 Mar;47(Suppl 1):101-110. doi: 10.1007\/s40279-017-0690-6. PMID: 28332114; PMCID: PMC5371619.<\/p>\n

Viscor G, Corominas J, Carceller A. Nutrition and Hydration for High-Altitude Alpinism: A Narrative Review. Int J Environ Res Public Health. 2023 Feb 11;20(4):3186. doi: 10.3390\/ijerph20043186. PMID: 36833880; PMCID: PMC9965509.<\/p>\n

Burke, L. M., Jeukendrup, A. E., Jones, A. M., & Mooses, M. (2019). Contemporary Nutrition Strategies to Optimize Performance in Distance Runners and Race Walkers. International Journal of Sport Nutrition and Exercise Metabolism, 29(2), 117-129. Retrieved Jun 21, 2026, from https:\/\/doi.org\/10.1123\/ijsnem.2019-0004<\/p>\n

Costa RJS, Snipe RMJ, Kitic CM, Gibson PR. Systematic review: exercise-induced gastrointestinal syndrome-implications for health and intestinal disease. Aliment Pharmacol Ther. 2017 Aug;46(3):246-265. doi: 10.1111\/apt.14157. Epub 2017 Jun 7. PMID: 28589631.<\/p>\n

Sumithran P, Proietto J. The defence of body weight: a physiological basis for weight regain after weight loss. Clin Sci (Lond). 2013 Feb;124(4):231-41. doi: 10.1042\/CS20120223. PMID: 23126426.<\/p>\n

Rolls BJ, Rolls ET, Rowe EA, Sweeney K. Sensory specific satiety in man. Physiol Behav. 1981 Jul;27(1):137-42. doi: 10.1016\/0031-9384(81)90310-3. PMID: 7267792.<\/p>\n

Rolls BJ, Van Duijvenvoorde PM, Rolls ET. Pleasantness changes and food intake in a varied four-course meal. Appetite. 1984 Dec;5(4):337-48. doi: 10.1016\/s0195-6663(84)80006-9. PMID: 6529260.<\/p>\n

Cabanac M. Sensory pleasure. Q Rev Biol. 1979 Mar;54(1):1-29. doi: 10.1086\/410981. PMID: 379894.<\/p>\n

Brondel L, Romer M, Van Wymelbeke V, Pineau N, Jiang T, Hanus C, Rigaud D. Variety enhances food intake in humans: role of sensory-specific satiety. Physiol Behav. 2009 Apr 20;97(1):44-51. doi: 10.1016\/j.physbeh.2009.01.019. Epub 2009 Feb 1. PMID: 19419673.<\/p>\n","protected":false},"excerpt":{"rendered":"

Have you ever eaten so much of one food that at some point it completely lost its appeal? Or worse, after repeating the same food several times, it started to give you that feeling that it just won’t go down anymore? This phenomenon is more common than it seems and tends to happen when we […]<\/p>\n","protected":false},"author":1268,"featured_media":37506,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1480,1512],"tags":[1642,1459,1558,1981],"class_list":["post-37534","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health","category-nutrition-and-hydration","tag-nutrition","tag-trail-running-en","tag-trekking-en","tag-ultramarathon"],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/geartips.club\/blog\/en\/wp-json\/wp\/v2\/posts\/37534","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/geartips.club\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/geartips.club\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/geartips.club\/blog\/en\/wp-json\/wp\/v2\/users\/1268"}],"replies":[{"embeddable":true,"href":"https:\/\/geartips.club\/blog\/en\/wp-json\/wp\/v2\/comments?post=37534"}],"version-history":[{"count":1,"href":"https:\/\/geartips.club\/blog\/en\/wp-json\/wp\/v2\/posts\/37534\/revisions"}],"predecessor-version":[{"id":38002,"href":"https:\/\/geartips.club\/blog\/en\/wp-json\/wp\/v2\/posts\/37534\/revisions\/38002"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/geartips.club\/blog\/en\/wp-json\/wp\/v2\/media\/37506"}],"wp:attachment":[{"href":"https:\/\/geartips.club\/blog\/en\/wp-json\/wp\/v2\/media?parent=37534"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/geartips.club\/blog\/en\/wp-json\/wp\/v2\/categories?post=37534"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/geartips.club\/blog\/en\/wp-json\/wp\/v2\/tags?post=37534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}