# Food Pattern, Food Selectivity and Sensory Profile in Autism Spectrum Disorder: An Exploratory Analysis in Chilean Children

## TL;DR

Chilean children with autism show strong links between food selectivity and sensory hypersensitivity, especially in oral and emotional domains.

## Contribution

This study explores sensory hypersensitivity and food selectivity in Chilean children with ASD, highlighting cultural and sensory-based intervention needs.

## Key findings

- Children with ASD showed significantly higher sensory hypersensitivity scores (p < 0.001).
- Texture and color were the most common factors in selective eating (78% and 53%, respectively).
- ASD children consumed fewer vegetables, dairy, animal proteins, and legumes compared to controls.

## Abstract

Background/Objectives: Introduction: Food selectivity is highly prevalent in children with autism spectrum disorder (ASD) and is associated with sensory hypersensitivity, particularly in oral, olfactory, and tactile domains. Although international evidence exists, little is known about this phenomenon in Latin American populations. This study aimed to explore the relationship between sensory hypersensitivity and food selectivity in Chilean children with and without ASD. Methods: A cross-sectional study was conducted with 57 children aged 6–12 years, including 32 with ASD and 25 neurotypical controls. Sensory processing was assessed using the Dunn Sensory Profile 2, while food selectivity was evaluated with the Brief Autism Mealtime Behaviour Inventory (BAMBI) and a Food Frequency Questionnaire (FFQ). Statistical analyses included intergroup comparisons and correlation tests. Results: Children with ASD obtained significantly higher scores across all domains of sensory hypersensitivity (p < 0.001). Selective eating behaviours were more frequent, with texture (78%) and colour (53%) being the most common, and were strongly associated with ritualistic eating (OR 29.39; 95% CI 5.47–136.2; p < 0.0001). BAMBI scores were correlated with oral (p = 0.002), socio-emotional (p = 0.003), and somatic hypersensitivity (p = 0.025). Additionally, children with ASD reported lower intake of vegetables, dairy products, animal proteins, and legumes compared with controls. Conclusions: Food selectivity in Chilean children with ASD is closely related to sensory hypersensitivity, particularly in oral, socio-emotional, and somatic domains. These findings underscore the need for culturally adapted, sensory-based interventions to broaden dietary variety and reduce mealtime difficulties in this population.