Food Sensitivities, ARFID, and Sensory Processing Differences

Neurodiversity and Eating Difficulties

Understanding Sensory-Based Restrictive Eating

Summary:

Food sensitivities related to texture, taste, smell, or appearance are common, particularly in neurodivergent individuals. For some people, these sensitivities can significantly restrict eating and lead to nutritional, social, and emotional difficulties.

When restrictive eating is driven primarily by sensory factors rather than body image or weight concerns, it is often best understood within the framework of Avoidant/Restrictive Food Intake Disorder (ARFID).

This article explains how sensory processing differences can affect eating, how this links to ARFID, and what supportive care can look like.

Sensory processing and eating

Sensory processing refers to how the nervous system receives, organises, and responds to sensory input. This includes taste, texture, smell, temperature, and visual appearance of food.

Some individuals experience sensory input more intensely or differently. In the context of eating, this can mean:

• Strong aversion to certain textures or combinations

• Gagging or nausea in response to specific foods

• Difficulty tolerating mixed textures or unfamiliar foods

• A narrow range of “safe” foods

  
  

These responses are not behavioural choices and are not caused by stubbornness or lack of motivation.

How this links to ARFID

ARFID is an eating disorder characterised by restrictive eating that is not driven by body image or fear of weight gain. One recognised presentation of ARFID is sensory-based avoidance.

In sensory-based ARFID, restriction may be driven by:

• Texture, taste, smell, or appearance sensitivities

• Fear of adverse sensory experiences

• Strong preference for predictability and sameness

  
  

Over time, this restriction can lead to:

• Nutritional deficiencies

• Weight loss or poor growth

• Dependence on supplements

• Social avoidance related to eating

  
  

ARFID can affect both children and adults.

Sensory processing differences and neurodiversity

Sensory-based eating difficulties are particularly common in neurodivergent individuals, including those with:

Autism

Autistic individuals often experience heightened or altered sensory processing. This can strongly influence food preferences and tolerance, making eating distressing or overwhelming.

ADHD

In ADHD, sensory sensitivities may coexist with impulsivity, emotional regulation difficulties, or irregular eating patterns, contributing to selective or inconsistent intake.

Not all people with sensory sensitivities have ARFID, but when restriction significantly affects health or daily life, assessment is important.

Impact on health and wellbeing

When sensory-driven restriction persists, it can affect multiple areas of life.

Physical health

• Limited nutrient intake

• Fatigue or low energy

• Gastrointestinal discomfort

  
  

Emotional wellbeing

• Anxiety around meals

• Anticipatory stress when faced with new foods

• Shame or frustration about eating difficulties

  
  

Social impact

• Avoidance of eating with others

• Difficulty attending school, work events, or social gatherings

• Increased isolation

  
  

These effects often reinforce restrictive patterns.

How sensory-based ARFID is supported

Support for sensory-based ARFID focuses on understanding the function of avoidance and reducing distress, rather than forcing change.

Occupational therapy (sensory-informed)

Occupational therapists can help:

• Explore sensory profiles

• Support gradual, tolerable exposure to food-related sensations

• Develop strategies to manage sensory overload

  
  

This work is collaborative and paced carefully.

Psychological therapy

Therapy can help address:

• Anxiety linked to eating

• Fear responses and avoidance patterns

• Emotional regulation difficulties

  
  

Approaches are adapted to sensory needs and communication preferences.

Dietetic support

Dietitians work to:

• Ensure nutritional adequacy within current food tolerances

• Introduce flexibility gradually where appropriate

• Reduce pressure around “normal” eating

  
  

The goal is nourishment and safety, not perfection.

Family and caregiver support

For children and adolescents, caregiver understanding and support is essential. Guidance often focuses on:

• Reducing mealtime pressure

• Creating predictable routines

• Supporting exposure without coercion

  
  

What helps at home

Supportive strategies may include:

• Calm, predictable eating environments

• Gradual introduction of new foods without expectation

• Respecting sensory boundaries while working towards flexibility

• Avoiding reward–punishment models around food

  
  

Progress is usually gradual and non-linear.

When to seek professional input

If food sensitivities are leading to:

• Ongoing restriction

• Nutritional risk

• Distress or avoidance

• Impact on daily functioning

  
  

A specialist assessment can help determine whether ARFID or another eating difficulty is present and what support may be appropriate.

How we can help

At The Eating Disorders Clinic, we provide assessment-led, neurodiversity-informed support for individuals experiencing ARFID and sensory-based eating difficulties. Our approach recognises the role of sensory processing differences and focuses on safety, understanding, and sustainable change.

Care is individualised and reviewed over time.

A gentle next step

If sensory food sensitivities are affecting you or someone you care for, you are welcome to book a free initial call to discuss whether assessment or support may be helpful.

You can also review our website to understand how we work before making any decisions.

Author: Dr. Sara Parsi – Clinical Director, Lead Psychologist at the Eating Disorders Clinic

References:

• Dunn, W. (2014). Dunn, W. (2014). Dunn, W. (2014). Sensory Profile 2 ManualSensory Profile 2 ManualSensory Profile 2 Manual. Pearson.. Pearson.. Pearson.

• Cermak, S. A., Curtin, C., & Bandini, L. G. (2010). Food selectivity and sensory sensitivity in children with autism spectrum disorders. Cermak, S. A., Curtin, C., & Bandini, L. G. (2010). Food selectivity and sensory sensitivity in children with autism spectrum disorders. Cermak, S. A., Curtin, C., & Bandini, L. G. (2010). Food selectivity and sensory sensitivity in children with autism spectrum disorders. Journal of the American Dietetic AssociationJournal of the American Dietetic AssociationJournal of the American Dietetic Association, , , 110110110(2), 238-246(2), 238-246(2), 238-246

• National Health Service (NHS). (2021). Sensory processing difficulties and eating disorders. Available at:National Health Service (NHS). (2021). Sensory processing difficulties and eating disorders. Available at:National Health Service (NHS). (2021). Sensory processing difficulties and eating disorders. Available at:NHS WebsiteNHS WebsiteNHS Website