Tag: Autism

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.

At the age of 11, Greta Thunberg experienced a period of severe depression that caused her to stop eating and speaking, losing 10 kilograms in just two months. This was revealed by her mother, Malena Ernman, in the family's book, detailing the profound connection between Thunberg's distress over the climate crisis and her mental health struggles.

Contrary to online misinformation, no single vitamin deficiency directly causes autism, a complex neurodevelopmental disorder with both genetic and environmental factors. Research, however, has explored associations between certain nutritional deficits, particularly deficiencies in vitamin D and folate during prenatal periods, and a higher risk of developing autism spectrum disorder (ASD). While these associations are significant, they do not establish direct causation and are part of a broader, more intricate puzzle.

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.

A significant number of individuals with autism spectrum disorder (ASD) experience gastrointestinal (GI) issues. The Specific Carbohydrate Diet (SCD) is a dietary approach that is gaining attention in the autism community.

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.

Evidence suggests that a significant portion of individuals with autism spectrum disorders (ASD) also have mitochondrial dysfunction. In this context, the Spectrum Needs mitochondrial cocktail was developed as a comprehensive nutritional supplement to support individuals with neurodevelopmental and other functional conditions.

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.

According to regulatory bodies like the FDA and EFSA, propionic acid is generally recognized as safe (GRAS) for use in food at low concentrations. This article explores whether propionic acid in food is bad for you, examining the science behind its use and its potential health impacts.

According to research published in the journal *Nutrients*, higher sensory sensitivity is correlated with picky eating behaviors in both children and adults. For many, the desire to keep different food items separate on a plate goes beyond simple preference and can lead to genuine anxiety. Understanding the root causes of "why do I not like my food touching?" is the first step toward managing this particular dining quirk.