More than Picky Eating: Why Neurodivergence and Food Sensitivities Are Not an Eating Disorder
- Tez Frost
- Mar 31
- 8 min read
Updated: Apr 1
During the summer holidays, my twin and I had two main experiences: staying with our grandparents in their static caravan at Aldbrough Leisure Park in East Yorkshire or embarking on a summer vacation abroad. More often it was the former, relishing the freedom of roaming the countryside and deserted beaches, searching for remnants of WW2 ordnance still scattered about.
Our days were simple yet filled with adventure, starting with cornflakes for breakfast then a humble ham sandwich for lunch and beans on toast for dinner - a routine that never seemed to lose its appeal. Evenings were spent playing card games or watching the adults play bingo in the local hall, where the excitement of winning a round was unparalleled or so it seemed to the locals. With our pockets jingling with 10p for sweets, we indulged in childhood favourites like gummy cola bottles and candied cigarettes, savouring each, the latter now legally forbidden, sugary bite.
The summer holidays would begin with the five of us squeezed into a Vauxhall Belmont for a gruelling 24-hour non-stop drive from our rural village of Skirlaugh in Yorkshire to the dizzying glamour St. Tropez in the South of France. The journey was marred by severe bouts of travel sickness, exacerbated by the lack of air conditioning, making the ordeal quite horrendous. Upon arrival, a sense of familiarity greeted us as we checked into another caravan park, perhaps not o glamorous, but it did possess a refreshing swimming pool at its centre.
Our routine of roaming activities resumed, albeit in temperatures that were a mere 20 degrees warmer than coastal Britain. Our eating habits, as recounted by our parents, remained predictably limited, even as we ventured further into Italy, where our diet seemed to consist solely of beige foods from well-known fast food joints. A memorable incident occurred during our stay at a Swiss cottage in the Alps, generously offered by one of my dad's work colleagues. We were presented with a homemade black cherry ice cream sundae, which sounds delightful now but was met with disdain by our younger selves, much to the embarrassment of our parents.
Current Research on Childhood Eating Behaviours
One of the most prevalent challenges associated with childhood eating behaviours is the development of a highly restrictive diet, which can be associated with Avoidant/Restrictive Food Intake Disorder (ARFID)[1.]. Research indicates that this issue affects a significant portion of the population, with approximately 26% of neurotypical children and an even higher percentage of 31% among neurodivergent children being impacted[2.]. While studies primarily focus on children and youth, evidence suggests that these dietary limitations can persist into adulthood.
The restrictions often centre around specific flavours or textures, such as a preference for 'crunchy foods,' avoidance of 'sauce-based foods,' or a preference for 'beige foods.' Additionally, individuals may exhibit hyper-systemisation behaviours, such as strict adherence to routines, a specific order of eating, or fixation on the number of food items consumed.
This story highlights several key reasons why neurodivergent individuals may develop restrictive eating habits. By examining sensory sensitivities, the need for routine, executive functioning challenges, and interoception differences, we can better understand why food can be a source of anxiety rather than enjoyment for many autistic people. Let's explore in more detail:
Sensory Sensitivities: Predictability vs. Unpredictability
The contrast between familiar foods (cornflakes, ham sandwiches, beans on toast) and the rejection of new experiences (black cherry ice cream sundae) showcases the role of sensory predictability in food choices. Autistic individuals often prefer foods that are consistent in texture, taste, and temperature.
Familiar foods provide comfort and control, whereas new or complex textures (such as fruit pieces in ice cream) can be overwhelming.
Ultra-processed foods are often preferred because they are more predictable in taste and texture compared to natural foods, which can vary greatly (e.g., a blueberry might be soft or firm, sweet or sour). I hear many times of how kids reject homemade chicken nuggets based on the texture not matching a well known fast-food chain.
Strong flavours and textures can be aversive, making even well-intentioned gestures (like the homemade sundae) feel distressing rather than enjoyable. Avoiding certain textures can also includes oily foods or sauces or spicy food. The squishiness of fresh tomatoes is a classic example.
The Role of Routine and Food as a Comfort Mechanism
The story describes a repetitive, simple meal structure that remained unchanged even across different environments. This highlights how neurodivergent individuals often rely on routine for stability and control, particularly in unpredictable or overstimulating settings.
Familiar foods act as a grounding mechanism, providing a sense of normalcy amid changing environments.
Rigid eating patterns are common, where autistic individuals may eat the same meals daily without boredom. According to mum we had precisely 5 tablespoons of baked beans in a ramekin and 2 slices of toast sliced evenly down the middle for me and my twin preferred toast cut into small squares. For many years we barely deviated from this regime until we started secondary school. My mum’s view was it was the only thing we’d eat for lunch - in fact according to her we turned orange - carotenosis[3.] perhaps?
Other common rigid eating patterns are separating food types, eating in a certain order, only using particular cutlery and crockery etc.
Eating habits may remain unchanged despite cultural exposure, as seen in the preference for "beige foods" in Italy and France. My children's, who are autistic and ADHDers, preferred food of choice is pasta and pizza; you can imagine their delight when we visit Italy.
Executive Dysfunction and Energy Conservation
Food preparation, decision-making, and trying new foods require mental effort, which can be particularly challenging for autistic or ADHD individuals who experience executive dysfunction.
Eating simple, familiar meals reduces decision fatigue—knowing what to expect eliminates the stress of meal choices.
Travelling may drain cognitive and sensory resources, making individuals more likely to stick to "safe" foods rather than risk unfamiliar ones.
Preparation and cooking can be overwhelming, leading to reliance on foods that require minimal effort. This is very prevalent in my family with two ADHDers with my wife and child. I take on most of the cooking but we do work on simplifying cooking with a family recipe book I've put together with step-by-step instructions covering every aspect from the right pan or utensil to the cooking plate settings. I highly recommend airfyers—so simple, sausages 12 minutes or falafel 8 minutes; press the buttons and just leave until the bleep.
Executive dysfunction can lead to not eating in more extreme cases. The combination of low energy and ability to make decisions can lead to a mental stalemate and paralysis. Often mistaken, especially in women, as an eating disorder or other effects like anaemia (low iron), the reality and solution being vastly different.
Interoception Differences and Appetite Regulation
Autistic individuals often struggle with interoception, which refers to the perception of internal bodily sensations, such as hunger, thirst, pain, illness, sleepiness, need for bathroom and emotions. Some autistic individuals may have heightened sensitivity to these sensations, leading to difficulties in recognising, misinterpreting or regulating their own internal states.
In a 2016 paper titled “Active interoceptive inference and the emotional brain”[4.], the importance of interoceptive signals in regulating physiological variables, such as hunger, is highlighted. It emphasises the brain's necessity of deploying sufficiently elaborated predictive models to maintain physiological homeostasis (the body's ability to maintain a stable internal environment despite external changes). Interruptions in the predictive error feedback can lead to the difficulties experienced by autistic individuals in understanding their internal body states.
Without a clear conscious understanding of this autistic trait, complications such as underweight or overweight conditions may arise[5.]. A similar experience can arise with thirst, where the atypical is not aware of the need to rehydrate - adjacent to this is also not being aware of the need to go to the toilet. To reference the opening story:
Travel sickness could amplify discomfort, making it harder to identify true hunger cues.
Rigid eating schedules might replace natural appetite regulation, as seen in the consistent meal patterns regardless of location.
Selective eating may be mistaken for stubbornness, when in reality, it reflects difficulty in processing hunger, taste, and sensory information simultaneously.
Simple Solutions: one step at a time
For dealing with restrictive diets there are various therapies which mainly work on gradual exposure such as:
Sensory integration therapy, which focuses on addressing sensory processing difficulties, which aims to reduce sensory sensitivities and increase tolerance to different textures, tastes, and smells associated with food.
Early and Gradual Exposure: Introduce a wide variety of new foods at an early developmental stage; gradually and in small increments, allowing the child to become familiar with the appearance, smell, texture, and taste of unfamiliar foods over time. Pairing new foods with preferred or familiar foods can help increase acceptance. It’s important for an autistic individual to be in control of the exposure and noting that some foods will always be off limits.
Positive Reinforcement: Use positive reinforcement, such as praise, rewards, or preferred activities, to encourage the child to try new foods or to engage in positive eating behaviours. Avoid using food as a reward or punishment, as this can reinforce negative associations with food.
Parental Influence and Family Meals: Parents play a significant role in shaping children's food preferences—known as parental modelling. Encourage regular family meals and positive eating behaviours among family members. Children often learn by observing others, so modelling healthy eating habits and adventurous eating can be influential. One aspect we've found that makes a big difference is involve children in the weekly shop and decision making for meal planning and cooking.
Food Play and Exploration: Incorporate fun and interactive activities involving food, such as cooking together, exploring different textures through sensory play, or creating visually appealing meals. This can help reduce anxiety around food and make mealtimes more enjoyable.
Consultation with a Registered Dietitian: A registered dietitian experienced in working with children with selective eating disorders can provide personalised guidance on meeting nutritional needs, ensuring a balanced diet, and addressing any nutrient deficiencies that may arise from selective eating patterns.
It's important to approach selective eating with patience, understanding, and flexibility, recognising that progress may be gradual and setbacks may occur. Working collaboratively with healthcare professionals, including therapists, dietitian, and paediatricians, can help develop a comprehensive treatment plan tailored to the child's unique needs and preferences. As indicated through my family's experience, continuing a positive approach, giving space for your child and time for them to understand themselves has resulted in widening their diets.
Research on young children's food intake highlights the importance of early exposure to a variety of foods, parental modelling, and the impact of ultra-processed foods on their diets and health.
Here's a breakdown of key findings and recommendations:
Conclusion
The story of childhood summers filled with familiar meals and rigid eating habits highlights the deep-rooted challenges many neurodivergent individuals face with food. Sensory sensitivities, the need for routine, executive dysfunction, and differences in interoception all contribute to restrictive diets. While these challenges can persist into adulthood, understanding their origins allows for more compassionate and effective support strategies.
By recognising that food selectivity is not simply a matter of stubbornness or preference but rather a complex interaction of sensory processing, cognitive effort, and internal body awareness, we can shift the narrative from frustration to understanding. Gradual exposure, sensory integration, and fostering a non-judgmental approach to eating can help autistic individuals expand their diets at their own pace.
Ultimately, the goal is not to force change but to create an environment where food becomes less of an anxiety trigger and more of a source of nourishment and enjoyment. Through patience, family support, and tailored interventions, autistic individuals can find ways to balance the comfort of predictability with the potential for new food experiences—on their own terms.
References
Najdowski, Adel C., et al. “Utilizing Antecedent Manipulations and Reinforcement in the Treatment of Food Selectivity by Texture.” Education and Treatment of Children, vol. 35, no. 1, 2012, pp. 101–10. JSTOR, http://www.jstor.org/stable/42900148.
Seth, Anil K., and Karl J. Friston. “Active Interoceptive Inference and the Emotional Brain.” Philosophical Transactions: Biological Sciences, vol. 371, no. 1708, 2016, pp. 1–10. JSTOR, http://www.jstor.org/stable/26120763.
Robinson E, Foote G, Smith J, Higgs S, Jones A. Interoception and obesity: a systematic review and meta-analysis of the relationship between interoception and BMI. Int J Obes (Lond). 2021 Dec;45(12):2515-2526. doi: 10.1038/s41366-021-00950-y. Epub 2021 Sep 3. PMID: 34480102; PMCID: PMC8606313.
