Researchers from the University of Montpellier in France have found that certain breakfast foods can influence perceived facial attractiveness. The study focused on items high in refined carbohydrates, such as sugary snacks and other processed foods, and was published in a reputable journal, PLOS One.
A total of 104 adults, aged 20 to 30, participated. They were randomly assigned to two breakfast conditions each day: one breakfast rich in refined carbohydrates and the other with fewer refined carbs. Two hours after eating, participants were photographed under standardized lighting and camera settings to ensure consistency.
Independent observers then evaluated the photographs using general attractiveness criteria to determine if the breakfast type affected facial impressions.
Findings showed that individuals who consumed a high-glycemic-index breakfast, which includes foods high in refined carbohydrates, were judged as less attractive than those who ate a low-glycemic-index breakfast. This pattern held true across genders, suggesting a broad effect of the meal on early facial perception.
The researchers proposed that physiological responses to refined carbohydrate intake could drive these changes. In particular, fluctuations in blood sugar and subsequent skin-related factors, such as circulation and complexion, might influence how attractiveness is perceived two hours after eating.
In a broader look at dietary patterns, the team noted that higher energy intake at breakfast tended to correlate with increased attractiveness for both men and women in some scenarios, possibly linked to meals higher in fat and protein that do not provoke rapid glycemic spikes.
Conversely, long-term patterns of refined-carbohydrate consumption—especially around mid-morning and between meals—were more often associated with lower attractiveness. The researchers suggested that chronic exposure to high glycemic loads could have lasting physiological effects, including possible impacts on insulin levels and certain hormone pathways that influence secondary sexual characteristics.
While these findings offer insight into how breakfast choices may shape first impressions, the authors emphasize that facial attractiveness is complex and influenced by many factors. The study highlights a potential link between short-term dietary choices and social perception, an area that warrants further exploration across diverse populations and real-world settings. Researchers also note that individual variability in metabolism, skin tone, and overall health can modulate these effects, making broad generalizations difficult. Nevertheless, the work contributes to a growing interest in how nutrition can shape social signals and perceived physical attractiveness over time.
All results are presented with appropriate caveats, and further replication is needed to confirm the mechanisms behind these associations and to understand how different dietary patterns interact with long-term health outcomes. The study adds to the conversation about how daily food choices may subtly influence social judgments and first impressions in everyday life.