Category: Sensory processing

Chewing is a common self-regulation technique for many on the autism spectrum. Understanding what are chewy foods for autism can offer a safe avenue to meet oral sensory requirements and improve focus.

Sensory-based food aversion is a valid and complex issue for many, not just children. In fact, it's estimated that children with autism are five times more likely to have mealtime challenges related to extreme food selectivity. If you're wondering "why am I so sensitive to food textures?" the answer involves a blend of neurological, psychological, and physiological factors.

Studies indicate that eating challenges are significantly more prevalent among autistic individuals, with research showing that up to 89% of autistic children experience some form of difficulty with eating. Understanding what do autistics like to eat requires looking beyond simple pickiness to the underlying factors of sensory processing, anxiety, and a deep-seated need for predictability.

Studies indicate that eating challenges linked to sensory sensitivity are significantly more common in individuals with autism spectrum disorder. The clinical term for when you don't like certain food textures to a severe degree is often Avoidant/Restrictive Food Intake Disorder (ARFID), a formal diagnosis listed in the DSM-5. This condition involves a consistent avoidance of specific foods based on their sensory characteristics.

An estimated 50% to 70% of children with ADHD also experience sensory processing challenges, a phenomenon that often extends into adulthood. This can manifest as an intense aversion to certain food textures, making it a significant struggle for those who have ADHD to eat normally.

According to the DSM-5, Avoidant/Restrictive Food Intake Disorder (ARFID) is a specific eating or feeding disturbance that can be caused by sensory characteristics of food, including texture. This serious condition, characterized by a strong aversion to food textures, can significantly impact an individual's nutritional intake and quality of life.

According to research published by the National Institutes of Health, food texture and consistency are highly correlated with food refusal in many individuals, especially those with sensory challenges. This guide provides practical, step-by-step methods to help you or a loved one learn how to get over food texture sensitivity and embrace a wider variety of foods.

Approximately 1 in 20 adults experience symptoms consistent with Sensory Processing Disorder (SPD), indicating a significant need for effective self-regulation strategies. For those individuals, a sensory diet can provide a structured approach to managing sensory input throughout the day and achieving an optimal state of alertness and calm.

Food texture sensitivities are among the most common sensory processing challenges for neurodivergent individuals, with some reports suggesting they affect up to 90% of autistic individuals. For many, the texture of neurodivergent food can be an overwhelming or even distressing aspect of mealtimes, impacting nutrition, health, and social experiences. This is not simply "picky eating," but a neurological difference in how the brain processes sensory information.

According to the DSM-5, a heightened sensitivity to sensory aspects of food, such as texture, taste, or smell, is a recognized factor in the development of Avoidant/Restrictive Food Intake Disorder (ARFID). However, the question, "Is ARFID caused by sensory issues?" has a more nuanced answer, as a combination of psychological, biological, and environmental factors can contribute to the condition.