Relação entre a seletividade alimentar e o transtorno do espectro autista: uma revisão da literatura

Abstract

Introduction: Autism spectrum disorder (ASD) is a heterogeneous group of neurodevelopmental disorders characterized by food selectivity in a significant portion of the population, with hypotheses suggesting associations with sensory disturbances or stereotyped and repetitive patterns of activity and interests. Objective: To provide evidence on the relationship between food selectivity and ASD. Methods: A narrative review was conducted based on the search for original articles from the last five years in the Web of Science and PubMed databases, in Portuguese and English, using the keywords ‘‘Autism spectrum disorder’’ and ‘Food selectivity’’. Discussion: Studies have shown that food selectivity is one of the main factors that impact the quality of the diet in children with ASD, in addition to influencing behavioral and sensory aspects associated with eating. Another relevant aspect is the association between food selectivity and nutritional problems. Children with ASD are more likely to have a higher consumption of high-calorie and processed foods and a lower consumption of fiber, fruits, and vegetables, compared to neurotypical children, a practice that contributes to the high prevalence of overweight and obesity in this population. Conclusion: It is concluded that food selectivity in autistic children is a complex behavior, strongly influenced by sensory, motor, and behavioral factors, in addition to being associated with a higher risk of nutritional deficiencies and obesity. Early identification and appropriate interventions are essential to mitigate the negative impacts of this behavior on the health and development of children with ASD.