RISK OF NUTRITIONAL DEFICIENCIES ASSOCIATED WITH FOOD SELECTIVITY IN CHILDREN WITH AUTISM SPECTRUM DISORDER (ASD)

Abstract

Autism Spectrum Disorder (ASD) is a neurodevelopmental condition that affects communication and social interaction, and is characterized by restricted, repetitive behaviors and interests. Among children with ASD, food selectivity is a common issue affecting eating behavior, leading to the refusal of or low intake of specific foods. These characteristics—linked to sensory and behavioral factors—can negatively impact nutritional status, potentially leading to nutritional inadequacies. This study aimed to investigate and evaluate the risk of nutritional deficiencies associated with food selectivity in children with ASD by analyzing nutritional and behavioral aspects, with the goal of identifying strategies to mitigate these risks and improve the children's quality of life. This is a descriptive, qualitative literature review based on data from national and international scientific studies found in databases such as SciELO, PubMed, LILACS, and Google Scholar. Analysis of publications concerning this pediatric population indicates that food selectivity may be linked to sensory characteristics—such as food texture, color, odor, taste, temperature, consistency, and appearance—as well as behavioral aspects, including rigidity, resistance to change, and the refusal of new foods. Dietary restrictions can lead to nutritional deficiencies, such as inadequate intake of essential nutrients (iron, zinc, calcium, B-complex vitamins, vitamin D, and fiber); additionally, the consumption of ultra-processed foods poses a risk of overweight and obesity. In conclusion, food selectivity in children with ASD presents a significant challenge for families and professionals; identifying these difficulties and providing nutritional monitoring are crucial for supporting the child's development and quality of life.