Tag: Sensory issues

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.

One bad experience with a particular food's mouthfeel can create a lasting aversion. If you’ve ever wondered, “Why don’t I like the texture of fruit?” you’re not alone; this common issue stems from a variety of psychological, physiological, and learned factors that influence how your brain and body perceive food.

While many children experience a phase of picky eating, an estimated 0.5% to 5% of the population struggles with a more severe, persistent form. This condition, which goes far beyond typical fussiness, is formally known as Avoidant/Restrictive Food Intake Disorder, or ARFID. It is often what people are referring to when they ask, 'What is it called when you are an extremely picky eater?'

Research indicates that up to 75% of children with autism spectrum disorder (ASD) experience feeding difficulties, largely due to sensory sensitivities and behavioral challenges. These dietary restrictions can lead to common nutritional deficiencies, highlighting the significant link between food, gut health, and ASD symptoms.

According to the National Eating Disorder Information Centre, the condition Avoidant/Restrictive Food Intake Disorder, or ARFID, was added to the DSM-5 in 2013, providing a clearer diagnostic term for a food aversion that goes beyond typical picky eating. Anyone wondering what is a food aversion called, should know that while ARFID is the clinical term for a persistent and severe food aversion, other factors can also cause a strong dislike of certain foods.

According to the Cleveland Clinic, nearly 70% of pregnant women experience aversion to at least one food during pregnancy, often including meat. Aversions to meat go far beyond simple dislike, involving strong physiological or psychological repulsion triggered by the sight, smell, or taste of meat. Understanding what aversions to meat mean involves examining a complex interplay of physical, mental, and social factors that can profoundly shape one's dietary habits.

According to a 2012 study published in *PLoS ONE*, a genetic predisposition can make some people more sensitive to the aroma of certain meat compounds, leading to a dislike. However, this is just one of many complex reasons that can explain what causes an aversion to meat.

Studies show that nearly 70% of pregnant women experience an aversion to at least one food, which can manifest as a powerful and sudden dislike for a previously enjoyed item. This reaction is a prime example of a food aversion, demonstrating that it goes far beyond simple pickiness.

Recent polls show that only a small percentage of people strongly dislike eggs. For many, an aversion is driven by taste, texture, or even smell. This article dives into the science of egg aversion, providing insights into why some find eggs unappetizing.

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.