Seletividade alimentar em crianças com transtorno do espectro autista: uma revisão de literatura

Abstract

Objective: To analyze food selectivity and associated factors in children with Autism Spectrum Disorder (ASD). Method: This is a literature review, conducted through the search for articles in the PUBMED and SCIELO databases. After applying eligibility and exclusion criteria, seven articles were selected for analysis. Results: Food selectivity was observed among autistic children, with food preferences for ultra-processed foods, disinterest in natural or minimally processed foods, and loss of interest in trying new foods due to the offering of favorite foods. The main reasons for refusal/selectivity were sensory sensitivity, ritualism, routine, oral hypersensitivity, texture, odor, temperature, appearance of foods, food neophobia, oral defensiveness, tactile, and visual, restrictive behavior, severity of social, communicative, and cognitive impairment. Food selectivity was also related to overweight. Strategies for children and adolescents with ASD included sensory activities and promoting healthy eating, highlighting the benefits of multidisciplinary teams in the treatment of atypical oral sensory sensitivity and food selectivity. Conclusions: The majority of children and adolescents with ASD were male and showed food selectivity, mainly evidenced by food refusal and having a limited food repertoire. Food selectivity in autistic individuals is a complex phenomenon that still needs to be studied in more detail to improve understanding of its causes and consequences, as well as to identify more effective and personalized strategies.