Choosing in-flight food can be a challenge. Experts Jacqueline Whitmore and Jamila Musayeva offer advice on which foods to avoid when flying to ensure comfort and consideration for fellow passengers. At high elevations, our bodies process foods differently, and some food choices are better suited for the altitude than others. The close quarters of an in-flight cabin can compound intense aromas and jarring gastro-intestinal effects. This has a huge impact on the person eating and it impacts everyone who is sitting around you.
Foods to Avoid at High Altitudes
International etiquette expert Jacqueline Whitmore tells Travel + Leisure to avoid any heavy dairy like fettuccine Alfredo, lasagna, or even macaroni and cheese. These dishes, she notes, do not “always sit well in your stomach at high altitudes” and can lead to bloating or discomfort. Skip foods such as tuna salad, egg salad, and fish main courses. They may be safe to eat but can emit pungent smells when heated up on-board.
“Knowing what to order from the in-flight menu isn’t as straightforward as it seems,” – Jacqueline Whitmore
Jamila Musayeva is on the same page with this prediction, warning that dishes including an omelet or egg salad are misleading. She goes on to elaborate that eggs are the most pungent smelling food in her experience and the smell doesn’t escape an enclosed airplane cabin.
High-Sodium and Fried Foods
Stay away from foods high in sodium such as instant ramen and chips. Processed meats deserve to be on that list. Whitmore points out that these options “can leave you thirsty, bloated and sluggish,” which is not ideal when traveling. Fried foods, like chicken nuggets or any food that is covered with a breading, are particularly forbidden. They put off an oily scent that is pretty obnoxious.
“They go soggy quickly, don’t reheat well and often release a greasy aroma that spreads fast in the cabin,” – Jamila Musayeva
Musayeva explains an interesting phenomenon at 35,000 feet — the body literally responds to food in new ways. This adjustment frequently spoils once tempting options beyond the flight anymore. She suggests opting for lighter meals instead.
Considerate Choices for a Pleasant Flight
If you need a pasta fix, Whitmore knows where to find the best. Order a dairy-free dish such as penne with tomato sauce and basil, or get a colorful pasta primavera full of seasonal vegetables and olive oil. These choices are easier on your own digestion and show a greater level of consideration to other passengers.
“At 35,000 feet, your body, your taste buds and even your digestive system behave differently – so what sounds good on the ground might not sit so well in the sky. Not to mention, smells tend to travel, too.” – Jamila Musayeva
Musayeva suggests this handy test—if an ingredient is too intense for a boardroom or a first date, it’s not going to be appropriate for a flight, either. Better to go for mild instead though! This policy saves everyone’s dignity from strong-smelling ingredients like garlic, onions, and fish, that can linger on the breath and in the air.
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