The impact of sensory processing on eating habits in autism

Proper nutrition is an important component in supporting the overall health and development of individuals with autism spectrum disorder (ASD) who experience difficulties with eating related to their autistic traits. Many people with ASD face such challenges as food selectivity, refusal to try new food, emotional overeating or undereating, as well as behavioral difficulties during meals. It is believed that one of the causes of these features is sensory sensitivity characteristic of ASD (Remón et al., 2025).

This article aims to explore the topic of sensory sensitivity to food in autistic adults, drawing on the results of scientific research and descriptions of eating behavior reported by autistic individuals themselves.

Sensory processing and eating behavior in ASD

Eating behavior is a complex process that involves emotional, cognitive, and neurological mechanisms. Studies show that children with higher levels of sensory sensitivity are more likely to refuse food due to its sensory characteristics: texture, temperature, taste, and smell. Atypical sensory processing is common in autism, and food selectivity is closely associated with sensory sensitivity (Kinnaird et al., 2019).

Atypical sensory experiences are also observed in adults. In approximately 90% of individuals with ASD, they affect different sensory modalities, including vision, hearing, smell, touch, and taste (Remón et al., 2025). Studies also note that autistic adults often avoid certain foods due to differences in sensory perception and prefer to repeat the same meals (this aspect can also be explained by the fact that cognitive ease is important for autistic individuals - familiar food requires less cognitive effort to process new information). Many of them restrict their diet, particularly avoiding soft or fibrous food. This suggests that differences in sensory processing are one of the key factors underlying food selectivity in ASD (Remón et al., 2025).

Emma Kinnaird, Caroline Norton, Caroline Pimblett, Catherine Stewart, and Kate Tchanturia (2019) conducted a study in which they surveyed autistic adults about their eating habits. Although not all participants reported pronounced difficulties, most noted that autism affects their eating behavior. All participants described some level of selectivity, including avoidance of certain food and restricting their diet to a limited range of meals.

Participants reported using food as a way to regulate sensory load: they avoided certain food due to hypersensitivity to taste, texture, smell, or temperature.

Or conversely, sought intense sensory experiences due to hyposensitivity. For some individuals, very hot, spicy, crunchy, or hard food helped with sensory regulation (as a form of stimming). This may be explained by hyposensitivity of the gustatory system, which is responsible for taste perception: in such cases, a person may not notice subtle differences in taste or texture and may prefer food rich in sensory input, sometimes even chewing non-food items.

On the other hand, for some individuals, such sensory interaction manifested as aversion, and in some cases they experienced reactions so intense that they caused pain, nausea, or even meltdowns. In such cases, this may indicate hypersensitivity of the gustatory system, which is characterized by food selectivity, avoidance of intense tastes, textures, smells, and temperatures. Hypersensitive individuals may also perceive tastes that others hardly notice (for example, barely noticeable impurities in food or residues of dishwashing detergent). This demonstrates that there is no universal approach to improving eating in ASD, as sensory needs can vary significantly between individuals and change depending on context or state.

Sensory sensitivity also influenced eating environment. Participants often avoided noisy places such as restaurants or dining halls due to difficulties filtering out noise. This created a need for control over the environment, and in its absence led to avoiding eating in certain situations. In addition, participants reported difficulties in recognizing feelings of hunger and fullness, which sometimes resulted in undereating even when physically hungry (Kinnaird et al., 2019).

Although these differences may seem minor, the clinical implications of eating in individuals with ASD are significant. There are health risks, including weight-related issues and gastrointestinal disorders (Brown et al., 2016), as well as an increased risk of developing eating disorders. Certain trends are observed: the prevalence of overweight and obesity ranges from 10% to 51.4%, and nutritional deficiencies and suboptimal dietary patterns are also reported, including high consumption of calorie-dense but nutrient-poor food, frequent intake of fast food, and insufficient consumption of fruits and vegetables (Remón et al., 2025).

Approaches to improving nutrition in autistic adults

Conti et al. (2023) investigated dietary reforms in an Italian day care center for autistic adults. First, participants’ diets, preferences, needs, and potential nutrient deficiencies were analyzed, after which an adapted menu was introduced. The results showed that autistic adults with hypersensitivity to taste prefer soft textures, neutral colors, and mild flavors. Taking these features into account and gradually introducing new foods in small amounts improved food acceptance and reduced food waste. The appearance of food also proved to be important.

For individuals with hyposensitivity, on the contrary, adding more intense sensory stimuli to the diet may be beneficial. These may include foods with pronounced tastes and textures, such as crunchy (carrots, apples, crackers), sour (lemon, cranberries), or spicy (if tolerated). Additionally, chewing tools such as safe chewable devices (chewies) can be used to meet the need for oral sensory input. Oral activities such as chewing gum, lozenges, or mint candies may also be helpful.

The study by Nabors et al. (2021) analyzed the results of a year-long healthy eating and physical activity program for adolescents and adults with ASD.

The program included nutrition education, physical exercise, and motivational interviewing. Participants and their parents reported improved knowledge about nutrition and positive behavioral changes. Such studies may serve as an encouraging factor for public and private institutions to implement more educational programs on health and nutrition, taking neurodiversity into account.

Thus, the impact of autism on eating behavior persists into adulthood. Among the key factors are sensory sensitivity and avoidance of new foods. These characteristics are more often differences that can be adapted to rather than problems in themselves. However, in some cases they may contribute to difficulties, including eating disorders or weight changes (Kinnaird et al., 2019).

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Autism manifests differently in different individuals, therefore research findings are not universal. At the same time, they reflect general trends relevant to a significant proportion of individuals with ASD, although not to all. This article has an educational purpose and aims to highlight the diversity of sensory experiences and their impact on eating behavior. Awareness of one’s own sensory responses and food preferences can be an important step toward improving the quality of nutrition and overall well-being.

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References:

Brede, J., Babb, C., Jones, C., Elliott, M., Zanker, C., Tchanturia, K., Serpell, L., Fox, J., & Mandy, W. (2016). “For me, the anorexia is just a symptom, and the cause is the autism”: Investigating restrictive eating disorders in autistic women. Journal of Autism and Developmental Disorders, 46(9), 3289–3300. https://doi.org/10.1007/s10803-016-2874-3 

Conti, M. V., Santero, S., Breda, C., Basilico, S., De Filippo, G., Luzzi, A., Voto, L., Cavagnola, R., Tomasinelli, C. E., & Cena, H. (2023). Autism spectrum disorder and collective catering service: Results of the pilot study FOOD-AUT. Nutrients, 15(5), 1159. https://doi.org/10.3390/nu15051159 

Kinnaird, E., Norton, C., Pimblett, C., Stewart, C., & Tchanturia, K. (2019). Eating as an autistic adult: An exploratory qualitative study. PLOS ONE, 14(8), e0221937. https://doi.org/10.1371/journal.pone.0221937

Nabors, L., Overstreet, A., Carnahan, C., & Ayers, K. (2021). Evaluation of a pilot healthy eating and exercise program for young adults with autism spectrum disorder and intellectual disabilities. Advances in Neurodevelopmental Disorders, 5, 413–430. https://doi.org/10.1007/s41252-021-00220-2 

Nimbley, E., Golds, L., Sharpe, H., Gillespie-Smith, K., & Duffy, F. (2022). Sensory processing and eating behaviours in autism: A systematic review. European Eating Disorders Review, 30(5), 625–642. https://doi.org/10.1002/erv.2920

Remón, S., Ferrer-Mairal, A., & Sanclemente, T. (2025). Food and nutrition in autistic adults: Knowledge gaps and future perspectives. Nutrients, 17(9), 1456. https://doi.org/10.3390/nu17091456