Which Foods Can Enhance Your Natural Scent, According to BBC
The BBC’s recent health feature explores how certain foods can subtly influence the way a person smells, an aspect of personal appeal that has long attracted scientific curiosity. Researchers have found that diet can affect the composition of skin secretions and breath, making some individuals more noticeably pleasant to others. The report summarises current findings and offers practical guidance for readers who wish to enhance their natural scent through everyday meals.
One of the most studied examples is the asparagus plant, which contains a compound known as asparagusic acid. When the body metabolises this acid, it releases volatile sulphur‑bearing molecules that are expelled in urine and, to a lesser extent, through sweat. While the resulting odour is often described as pungent, the same chemical pathway can also produce subtle aromatic notes that many people find appealing. Scientists suggest that the effect varies with individual microbiota and the amount of asparagus consumed.
Beyond asparagus, a range of vegetables and fruits appear to promote a fresher body odour. Fresh herbs such as parsley, mint and cilantro contain chlorophyll and essential oils that can mask less desirable smells and contribute to a clean aroma. Citrus fruits, particularly oranges and lemons, are rich in citric acid, which helps lower skin acidity and encourages the growth of odor‑neutralising bacteria. Spices like cinnamon and ginger have antimicrobial properties that may reduce the bacterial breakdown of sweat, while fermented foods such as kefir introduce beneficial microbes that can further modulate scent.
Health experts caution that diet is only one factor among many that determine body odor, with genetics, hygiene and overall health playing significant roles. Nevertheless, incorporating the highlighted foods into a balanced diet is unlikely to cause adverse effects and may provide a modest boost to personal attractiveness. Future studies are expected to clarify the precise mechanisms and identify additional ingredients that could be used in targeted dietary recommendations.
