Published online Sep 9, 2025. doi: 10.5409/wjcp.v14.i3.101974
Revised: February 15, 2025
Accepted: April 14, 2025
Published online: September 9, 2025
Processing time: 255 Days and 22.4 Hours
Autism spectrum disorder (ASD) is a neurodevelopmental disorder that manifests in the first years of life, with a complex pathogenesis influenced by biological, genetic and epigenetic factors. Many children with ASD display marked food selectivity, often restricting themselves to a narrow range of foods. The problems associated with feeding children with ASD can vary widely, from mild cases that pose no immediate health risks, to more severe situations with a risk of mal
To comprehensively review the literature on food selectivity in ASD.
A systematic review of the literature was conducted using the PubMed, Web of Science and EBSCO databases, to identify articles published in English from 2014 until 2024. Studies on a sample diagnosed with ASD and food selectivity were included. The selected databases were chosen for their broad coverage of the scientific literature. These databases represent reliable sources of high-quality articles, ensuring a comprehensive and up-to-date search.
We evaluated 222 studies on food selectivity in autism, from which duplicates were removed and unrelated titles were filtered out. Finally, 9 articles were included in the review. Five articles provide a general overview of the phenomenon, analysing its nature and factors. Two studies delve into sensory sensitivity, in particular the impact of food textures, tastes and smells. Finally, two studies focus on problem behaviour during mealtimes.
Children with ASD have greater food selectivity than the neurotypical population. The diet should contain a greater variety of fruit, vegetables, yoghurt, while reducing the consumption of rice and pasta.
Core Tip: This scoping review explored food selectivity in autism spectrum disorder. Two main themes emerged: Eating behaviour (e.g., food refusal) during meals and sensory processing, in particular the smell, texture, taste, colour and temperature of food. Children with autism spectrum disorder have greater food selectivity than children with typical development and this makes them nutritionally vulnerable.