Understanding the Nutritional and Psychological Reasons: Why Would Someone Eat Cornstarch?

October 9, 2025 •

4 min read

Research indicates that cravings for non-food items, including raw starches like cornstarch, are surprisingly common, particularly in pregnant women and those with nutritional deficiencies. This behavior, often a sign of an eating disorder called pica, is one of the most significant reasons why someone would eat cornstarch.

Quick Summary

People eat cornstarch for various reasons, including the eating disorder pica, nutritional deficiencies like iron and zinc, and sensory cravings. In controlled medical settings, it can also manage specific health conditions, but habitually consuming it poses risks due to its lack of nutrients and potential for digestive issues.

Key Points

Pica and Deficiency: Persistent cravings for cornstarch, known as amylophagia, are often symptoms of the eating disorder pica, which is commonly linked to mineral deficiencies like iron and zinc.
Limited Nutrition: Cornstarch is a highly refined carbohydrate with very little nutritional value, lacking protein, fiber, and essential vitamins and minerals.
Serious Health Risks: Eating large amounts of cornstarch can cause digestive problems like bloating and constipation, potentially lead to high blood sugar spikes, and interfere with the absorption of critical nutrients.
Sensory vs. Safety: Some people are attracted to the satisfying, powdery texture of cornstarch, a sensory preference that can be reinforced by online trends, but this behavior carries significant health risks.
Medical Supervision Required: Uncooked cornstarch can be used therapeutically for managing certain metabolic diseases under strict medical guidance, but this is a specific treatment and not a general health recommendation.
Consult a Professional: Anyone experiencing strong cravings for non-food items should consult a healthcare provider to rule out underlying conditions and receive safe, effective treatment for the root cause.

Delving into the Core Reasons for Cornstarch Consumption

For most people, cornstarch is a thickening agent used sparingly in cooking. However, for others, consuming it directly is a persistent and compelling craving. Understanding this behavior requires looking beyond a simple dietary choice and exploring underlying medical and psychological factors.

The Link to Pica and Amylophagia

One of the most widely recognized reasons for eating cornstarch is a disorder known as pica. This condition involves craving and consuming non-nutritive, non-food substances. When the cravings specifically target raw starch, it is called amylophagia. The reasons behind pica are not fully understood, but it is often connected to several health conditions and is more prevalent in certain populations.

Commonly associated factors with pica include:

Pregnancy: Hormonal shifts and physiological changes during pregnancy can trigger a variety of unusual cravings, including for starches.
Iron Deficiency Anemia: There is a strong correlation between pica and iron deficiency. Correcting the deficiency with supplements, under a doctor's supervision, often resolves the cravings. The mechanism is thought to be related to the body's attempt to address the missing nutrients.
Zinc Deficiency: Similar to iron, a lack of sufficient zinc has also been linked to pica.
Underlying Medical Conditions: Pica has been associated with other conditions, including certain mental health disorders and developmental disabilities.

The Sensory Appeal

Beyond physiological needs, some people consume cornstarch for purely sensory reasons. The smooth, powdery texture and the way it dissolves in the mouth can be deeply satisfying for some. This sensory feedback can create a compelling urge to consume the substance, separate from any nutritional need or deficiency. The phenomenon is so prominent that it has become a popular subject in Autonomous Sensory Meridian Response (ASMR) videos on platforms like YouTube and TikTok. For these individuals, the behavior is less about the taste (which is neutral) and more about the texture and mouthfeel.

Medical and Therapeutic Uses

In a medically supervised and controlled environment, uncooked cornstarch has a legitimate, therapeutic application. It is used to manage hypoglycemia in individuals with certain glycogen storage diseases. The uncooked starch is digested very slowly, providing a sustained release of glucose into the bloodstream. This helps prevent blood sugar crashes, especially overnight, for individuals with these rare metabolic conditions. This is a distinct use case and is not related to the impulsive consumption seen in pica. However, it's crucial to stress that this is a specific medical treatment and should only be undertaken with strict medical guidance, not as a self-medicated solution.

The Hazards and Nutritional Deficiencies of Cornstarch

While cornstarch is safe when cooked and consumed in small quantities as a recipe thickener, eating large amounts, especially raw, poses significant health risks. It's a highly refined, processed carbohydrate that offers little to no nutritional value.

Health Risks Associated with Cornstarch Consumption:

Digestive Issues: Raw cornstarch is difficult for the body to digest, leading to bloating, gas, stomach pain, and constipation.
Blood Sugar Spikes: The high glycemic index of cornstarch means it can cause rapid spikes in blood sugar levels. This is particularly dangerous for individuals with diabetes or insulin resistance.
Nutrient Displacement: Consuming cornstarch, which is devoid of essential vitamins and minerals, can displace more nutrient-dense foods from the diet, leading to overall poor nutrition.
Interference with Iron Absorption: Some studies suggest that the consumption of raw starches can actually hinder the body's ability to absorb iron, potentially exacerbating the underlying deficiency.

Cornstarch vs. Healthier Alternatives

When a person has cravings for texture or is seeking a gluten-free thickener, there are far healthier alternatives to consider. The following table compares cornstarch with a couple of nutrient-dense options.


Feature	Cornstarch	Oat Flour	Almond Flour
Nutritional Profile	Low in nutrients, high in refined carbs.	High in fiber, protein, and minerals.	High in healthy fats, fiber, and protein.
Digestibility	Can be hard on the digestive system, especially raw.	Generally well-digested; gluten-free versions are available.	Easily digested, can improve gut health.
Blood Sugar Impact	High glycemic index, can cause rapid spikes.	Lower glycemic index due to fiber and protein.	Low glycemic index, minimal impact on blood sugar.
Texture	Smooth and powdery, thickens sauces effectively.	Adds a nutty flavor; works well in baking.	Offers a rich, moist texture to baked goods.
Satiety	Does not promote fullness; high calories with no fiber.	High fiber and protein promote a feeling of fullness.	High fiber and protein help with satiety.

Conclusion: Seeking Help for Persistent Cravings

For the vast majority of people, eating raw cornstarch is not a safe or nutritionally beneficial practice. The urge to consume it is often a symptom of a deeper issue, such as pica stemming from a nutritional deficiency like anemia. While some find the texture appealing, the associated health risks—including digestive distress, blood sugar issues, and hindering nutrient absorption—far outweigh any sensory satisfaction. If you or someone you know experiences persistent and uncontrollable cravings for cornstarch or any other non-food substance, it is critical to seek medical evaluation. A healthcare provider can run tests to check for underlying deficiencies and recommend appropriate treatment, which may involve dietary adjustments, supplements, or counseling. Treating the root cause is the safest and most effective way to overcome these powerful cravings and improve overall well-being. For more information on pica and its treatments, consulting a reputable health organization is recommended.

Frequently Asked Questions

The primary medical condition linked to eating cornstarch is pica, an eating disorder often caused by nutritional deficiencies, especially iron-deficiency anemia or zinc deficiency. It is also sometimes a symptom of specific glycogen storage diseases, though this is managed under strict medical supervision.

Yes, eating raw cornstarch is not recommended. It can cause digestive problems such as bloating, gas, and constipation. It also has a high glycemic index, which can cause blood sugar spikes, and consuming it can interfere with the body's absorption of nutrients like iron.

Craving cornstarch (amylophagia) is often associated with iron-deficiency anemia. A healthcare provider can perform blood tests to check your iron levels. If a deficiency is found, treating the anemia often resolves the craving.

Yes, it is common for pregnant women to develop pica and crave non-food items, including cornstarch. This is likely linked to hormonal changes and increased nutrient needs during pregnancy. Medical evaluation is important to address any potential deficiencies.

No, cornstarch is not a healthy food source. It is a highly processed and refined carbohydrate that offers very little nutritional value, lacking protein, fiber, and essential vitamins. Ingesting it in large amounts can displace more nutritious foods from your diet.

The safest way to consume cornstarch is in small amounts, cooked as an ingredient in recipes for sauces, soups, and baked goods. Cooking the starch makes it easier to digest and eliminates any potential bacteria.

Healthier alternatives to cornstarch include arrowroot powder, potato starch, oat flour, and almond flour. These options can provide similar thickening properties while offering more nutritional benefits, such as fiber and protein.