Atypical sensory functions and eating behaviors among adults on the autism spectrum: One‐on‐one interviews.

Atypical eating behaviors such as food selectivity, limited intake, and specific mealtime requirements are common among individuals on the autism spectrum. This study aimed at achieving a better understanding of how atypical eating behaviors might be associated with specific sensory functions and consumption environments, through firsthand accounts of autistic individuals. A total of 23 autistic adults participated in one‐on‐one interviews related to sensory experiences in general, sensory experiences during eating or drinking, and eating behavior and food preference. While the results revealed that reactivities to sensory inputs vary among autistic individuals, certain patterns were recognized; for example, most participants mentioned high sensitivity to sound cues both in general and in eating‐related experiences. Sensory cues reflecting qualities of sourness, bitterness, or spiciness were also considered to be highly intense, leading to dislike of food or beverage items with such cues. Atypical sensitivities in each modality were found to affect food choice and preference in autistic individuals. In conclusion, this study provides empirical evidence of atypical sensory perception and eating behavior among autistic adults. Practical Applications: Autism has become increasingly prevalent around the world, with 1 in 54 children so diagnosed in the United States. Feeding issues related to this disorder that might affect nutritional adequacy are among the major concerns of parents with autistic children. Parents also report stress and disruption of daily family activities related to such feeding issues, leading to conflicts, disrupted routines, and degraded social life of family members. Moreover, as the children grow up their eating behavior can hinder both their social life and their degree of independence. Identifying key factors related to sensory sensitivities and their influences on food choice and preference would be a first step in understanding how food‐related experiences can be perceived by autistic individuals. The results of this study will be helpful for autistic people who want to relieve their feeding issues and to know that their food‐related experiences may be shared by others on the spectrum. In addition, the results can inform autistic individuals' family members, educators, product developers, and sensory professionals, who want to develop strategies to improve the eating experiences of autistic people. [ABSTRACT FROM AUTHOR]