What is it called when you don't eat vegetables? The Complexities of Aversion

December 24, 2025 •

4 min read

Estimates suggest that between 15% and 35% of adults identify as picky eaters, a group where avoiding vegetables is common. While most people consider this a simple preference, an extreme and persistent aversion to vegetables can stem from a variety of complex genetic, psychological, and even clinical factors, extending far beyond typical fussiness.

Quick Summary

The term for not eating vegetables depends on the underlying cause, which can range from genetic sensitivities and simple picky eating to the more serious eating disorder known as ARFID. Various factors, including taste perception, sensory issues, and psychological trauma, can contribute to the avoidance of certain foods and lead to potential health complications.

Key Points

ARFID is a Clinical Disorder: Avoidant/Restrictive Food Intake Disorder is a severe eating disorder that can cause significant nutritional deficiencies and is not about body image.
Genetics Can Play a Role: Some individuals are genetically predisposed to be 'supertasters,' experiencing a heightened sensitivity to the bitter taste of certain vegetables.
Picky Eating Has Multiple Causes: Factors like negative childhood experiences, limited food exposure, and sensory sensitivities contribute to picky eating.
Risks of Restricted Diet: A lack of vegetables can lead to deficiencies in essential vitamins (C, K, A), minerals (potassium), and fiber, increasing the risk of chronic diseases.
Tactics to Increase Intake: Incorporating vegetables into favorite meals, experimenting with cooking methods, and using spices are effective ways to improve vegetable consumption.

A simple dislike for vegetables is often referred to as picky or selective eating, but a severe and prolonged aversion can point to a more complex issue. While some people may simply describe themselves as 'not a vegetable person,' medical and nutritional science recognize several reasons and conditions that lead to such a restricted diet.

It's Not Just Picky Eating: The Medical Explanation (ARFID)

For some, the inability or refusal to eat a wide range of foods, including vegetables, is a recognized eating disorder known as Avoidant/Restrictive Food Intake Disorder, or ARFID. Unlike anorexia or bulimia, ARFID is not driven by concerns about body shape or weight. Instead, it is characterized by extremely limited food intake due to a lack of interest in food, a fear of aversive consequences like choking or vomiting, or heightened sensory sensitivity to food's texture, taste, or smell.

Individuals with ARFID can experience significant weight loss, nutritional deficiencies, and psychosocial impairment, making it far more serious than typical childhood picky eating. A fear of certain food groups or the texture of vegetables can be a major trigger. For instance, some may find the 'mushiness' of cooked vegetables or the 'stringiness' of certain greens intolerable. This condition can persist into adulthood and require professional treatment from a multidisciplinary team of doctors, dietitians, and therapists.

What Distinguishes ARFID from Picky Eating?

While all individuals with ARFID could be described as picky eaters, not all picky eaters have ARFID. The key difference lies in the severity and consequences. True ARFID often leads to clinical-level malnutrition, weight loss, or dependence on nutritional supplements, significantly impacting the person's daily functioning. Regular picky eating typically does not result in these severe health consequences, as individuals can often compensate by eating other foods.

Exploring Other Reasons for Vegetable Aversion

Beyond ARFID, several factors can explain why a person might not eat vegetables.

The "Supertaster" Gene

Research suggests that some people are genetically predisposed to have an intense aversion to certain bitter-tasting vegetables. This is linked to a specific taste gene, TAS2R38, which affects how individuals perceive bitterness. Those with a certain variant of this gene, often called "supertasters," find the bitterness in foods like broccoli and Brussels sprouts overwhelmingly unpleasant. This isn't a psychological choice but a physiological reality that can make eating certain vegetables an unpleasant experience.

Psychological and Environmental Factors

An individual's upbringing and early experiences with food can also shape their preferences. This can include:

Forced Eating: Negative childhood experiences, such as being forced to eat disliked vegetables, can create lasting psychological aversion.
Culinary Exposure: Limited exposure to a variety of vegetables and cooking methods can prevent someone from developing a taste for them. Overcooked, mushy vegetables, for example, can be a major turn-off.
Cultural Norms: The dietary habits of a person's family and culture significantly influence their preferences and what is considered a 'normal' diet.

Health Risks of a Vegetable-Restricted Diet

Regardless of the reason, a diet lacking in vegetables can lead to a host of health problems. Vegetables are vital sources of vitamins, minerals, antioxidants, and fiber. The long-term effects of a severely limited intake can be serious.

Common Nutritional Deficiencies:

Vitamin K: Important for blood clotting and bone health, found in leafy greens.
Vitamin A: Crucial for vision, immune function, and skin health.
Vitamin C: An antioxidant that supports the immune system and skin health.
Folate (Vitamin B9): Essential for cell growth and metabolism.
Potassium and Magnesium: Important for muscle function, nerve signals, and blood pressure regulation.
Dietary Fiber: Essential for digestive health and preventing constipation.

Increased Risk of Chronic Diseases:

Heart disease and stroke
Certain cancers
Type 2 diabetes

Comparison: ARFID vs. Picky Eating


Feature	ARFID (Avoidant/Restrictive Food Intake Disorder)	Picky or Selective Eating
Cause	Fear of consequences (choking, vomiting), sensory aversions (texture, smell), or lack of interest.	Preference, childhood habits, genetic predisposition (e.g., bitter sensitivity).
Impact	Significant nutritional deficiency, weight loss, and impairment of psychosocial functioning.	May involve less dietary variety but typically does not lead to severe malnutrition or major functional impairment.
Body Image	No concern with body weight or shape.	Not related to body image or weight concerns.
Severity	A clinical eating disorder that requires professional diagnosis and treatment.	A behavioral pattern or preference, not a clinical disorder in itself.

How to Improve Vegetable Intake

For those who wish to expand their palate or for caregivers assisting a picky eater, there are numerous strategies to help increase vegetable intake.

Experiment with Preparation Methods: Try roasting, grilling, or steaming vegetables instead of boiling them. Roasting, for instance, can bring out a natural sweetness.
Blend into Smoothies or Soups: Mask the taste of leafy greens like spinach by blending them into a fruit smoothie. Pureed vegetable soups can also be an easy way to consume them.
Incorporate into Favorite Dishes: Hide grated or finely chopped vegetables like carrots, zucchini, or bell peppers into dishes like pasta sauce, casseroles, or meatloaf.
Use Herbs and Spices: Enhance flavor with olive oil, garlic, lemon juice, or fresh herbs.
Start Small and Be Patient: Reintroducing disliked foods gradually and without pressure can lead to greater acceptance over time.

Conclusion

While a simple dislike for vegetables might be harmless picky eating, a persistent and intense aversion can sometimes indicate a more profound issue like ARFID, which is a genuine eating disorder. Causes can range from genetic sensitivities that heighten bitterness perception to negative past experiences or simple habit. Regardless of the reason, a limited vegetable intake carries clear nutritional risks. By understanding the underlying factors and using smart strategies for food preparation and introduction, it is possible to expand one's palate and improve overall health.

For more information on the diagnostic criteria for ARFID, visit the Cleveland Clinic's article on Avoidant/restrictive food intake disorder.

Frequently Asked Questions

Yes, it is often called picky or selective eating. While many grow out of it, some adults continue to have a limited diet. When the restriction is severe and causes malnutrition or impairs daily life, it may be a clinical condition like ARFID.

ARFID is Avoidant/Restrictive Food Intake Disorder, a medical condition defined by limited food intake, often due to sensory issues or fear, rather than body image concerns. For some with ARFID, a strong aversion to the taste, texture, or smell of vegetables is a primary factor.

It is extremely difficult to get all the necessary nutrients, particularly fiber, vitamins, and minerals, without consuming vegetables. A vegetable-free diet can lead to deficiencies in Vitamin C, Vitamin K, folate, and potassium.

Yes, some people have a specific gene variant (TAS2R38) that makes them more sensitive to bitter tastes. For these 'supertasters,' vegetables like broccoli can taste exceptionally bitter, leading to a strong natural dislike.

Long-term health consequences can include a weakened immune system, digestive problems like constipation, an increased risk of chronic diseases such as heart disease and cancer, and various nutrient deficiencies.

The main difference is the motivation for restricting food. Anorexia is driven by a fear of gaining weight and a distorted body image. ARFID is driven by sensory issues, a lack of interest in eating, or fear of negative consequences like choking, and is unrelated to weight concerns.

Yes, negative experiences with food during childhood, such as being forced to eat a vegetable one dislikes, can create a lasting psychological aversion. This can contribute to a reluctance to try new vegetables later in life.