From garlic and meat to alcohol and coffee, the foods we consume can subtly alter the way our bodies smell — and even influence how appealing that scent is to others.
Each person has a distinct odour profile, much like a fingerprint, shaped by genetics, hormones, health, hygiene, and even personality. “Odour is shaped by our genes, hormones, health, and hygiene,” said Craig Roberts, professor of social psychology at the University of Stirling in Scotland. “Whether we are male or female, young or old, dominant or subordinate, ovulating or pregnant, sick or well, happy or sad.”
While many of these factors are beyond control, diet plays a major role in how we smell. Research suggests that certain foods can make us smell either fresher or more pungent — and that these changes can affect our perceived attractiveness.
How Food Alters Our Scent
According to Lina Begdache, assistant professor at the State University of New York at Binghamton, food influences odour through two main pathways: digestion and skin. Bacteria in the gut break down food and release gases that exit through the breath, while compounds from food enter the bloodstream and are secreted through sweat. Sweat itself is odourless, but when it meets skin bacteria, body odour develops.
Sulphur-rich foods are the main culprits behind strong odours. Cruciferous vegetables like broccoli, cabbage, and Brussels sprouts, and allium foods such as garlic and onions, release sulphur compounds during digestion that can cause noticeable body odour. Yet, some of these smells may paradoxically enhance attractiveness.
In one experiment, Czech researchers found that men who consumed more garlic were rated as having more pleasant and attractive body odours. “We replicated this study three times because we were really surprised,” said lead researcher Jan Havlíček of Charles University. He believes garlic’s antioxidant and antimicrobial properties may subtly improve scent by boosting health.
Fruits, Meat, and Alcohol
A 2017 Australian study found that men who ate more fruits and vegetables had sweeter, more pleasant body odours. Carotenoid-rich foods like carrots and papayas even made skin appear slightly yellower — a tone often rated as more attractive. Conversely, carbohydrate-heavy diets were linked to less appealing scents.
Meat and fish can also affect odour. A 2006 study found that men on meat-free diets were rated as smelling more pleasant and less intense than when they ate meat. Fish, particularly, can cause strong smells due to compounds like trimethylamine.
Alcohol and caffeine, meanwhile, have their own effects. Alcohol produces acetaldehyde, a pungent compound that contributes to “boozy” breath, while caffeine can increase sweating, giving bacteria more opportunity to create odour.
The takeaway? While genetics and health largely determine how we smell, dietary choices — from garlic to greens — can make a noticeable difference not just to our scent, but to how others perceive us.
