Food preferences and eating behaviors in children and adolescents from 5 to 18 years old with a diagnosis of autism spectrum disorder (ASD)

Abstract

Autism Spectrum Disorder (ASD) is a heterogeneous group of neurodevelopmental disorders with three main characteristics: communication disorder, social interaction disorder and repetitive disorders and of the latter, repetitive behaviors are those that influence eating. The purpose of the present work was to analyze the food preferences and behaviors of children and adolescents from 4 to 18 years old with a diagnosis of Autism Spectrum Disorder (ASD) in the department of Colón in the province of Córdoba and the town of Santa Rosa in the province of La Pampa, in the year 2021.

Descriptive, cross-sectional study, non-probabilistic, intentional or convenience sampling, applying snowball technique. n= 34. Inclusion criteria: Boys/girls and adolescents between 5 and 18 years of age with a certified diagnosis of ASD who reside in the Colón department of the Province of Córdoba or the town of Santa Rosa in the Province of La Pampa, in 2021. No added pathologies and that they are not under special dietary treatment. Grant consent to participate (by father, mother or guardian). Instrument: Ad-Hoc questionnaire, structured and self-administered, not validated, with closed answers of one or several options. Data analysis with SPSS 26. Sample= 34 subjects.

83% male and ages between 5 and 18 years. The most preferred food groups were fatty and sweet foods (X= 3.84), dairy (X= 3.54), meat and eggs (X= 3.25), fruits (X= 2.95) and less preferably vegetables, cereals and legumes. The predominant eating behavior was food selectivity according to texture and flavor of food (texture= crunchy-crunchy and flavor= sweet). The preference for cereal consumption is mainly baked goods and gluten-containing flours.

The children and adolescents with ASD who were part of this study presented food selectivity linked to organoleptic characteristics, with a high preference for foods with high energy density and a low preference for vegetables, legumes and cereals. The food-nutritional approach of people with ASD, including the Nutritionist in interdisciplinary therapeutic teams, is essential to achieve comprehensive care and guarantee the proper growth and development of children and adolescents.