Bad food - blame the altitude

Menu planning is also a constant challenge for airlines as they try to please our palettes, especially those of frequent business travelers who travel loyally with one airline.

 

"Generally speaking, food has to be spicier than it would be if you tasted it on the ground," says Peter Jones of the in-flight catering department of UK's Surrey University.

 

"Most airlines will take the wine on board the aircraft and taste it, because red wine in particular can taste quite different when drunk in-flight compared to on the ground."

 

Some airlines even have kitchens that contain a sealed room to replicate the lower in-flight pressure and humidity conditions.

 

These specific conditions are the same ones that dehydrate our bodies in-flight, making us thirsty. Salty snacks, as well as highly seasoned salty foods, also do not help.

 

"I would advise drinking lots of water when you are flying to counteract the dehydration. This also affects your digestion of food and tends to slow it down," says Jones.

 

Airlines are now responding to consumer trends and are moving towards healthy eating, as well as lighter meats and fish that have lower fat content and less seasoning.

 

"Flying not only disrupts your body clock -- it also messes up your digestive system as well, so I would recommend that people eat light meals before they fly," says Hannah Theobald, a nutritionist at the British Nutrition Foundation.

 

"Travelers should also have light meals on the plane or request a low energy meal. And if they are hungry, they should consume snacks such as bananas and apples, which will keep your digestive system healthy and help reset your body clock."