Dificuldades alimentares em indivíduos com Transtorno do Espectro Autista: revisão da literatura

Abstract

Autism Spectrum Disorder (ASD) is a neurodevelopmental disorder with a strong genetic component, which impacts communication, social interaction and involves stereotypical behaviors. Its prevalence is estimated at 1 in 45 individuals, or approximately 1.5% of the world population, being more common in males, although this disparity may be influenced by late diagnoses in females. This study aimed to analyze the national and international literature on the financial difficulties faced by individuals with ASD during the introduction of food. For this, a narrative review was carried out in the PubMed, SciELO and ScienceDirect databases, resulting in the inclusion of 10 studies carried out in countries such as the United Kingdom, Brazil, Switzerland, Italy, Canada, Australia and the United States, with publications between 2020 and 2023. The participants ranged in age from 2 to 18 years, with an emphasis on children aged 2 to 12 years, who had greater nutritional deficiencies. Economic difficulties were identified mainly by selectivity, with individuals showing aversion to characteristics such as odor, texture, appearance and temperature of food. Fruits and vegetables were the most rejected foods. These aversions can result in micronutrient deficiencies, such as vitamins B, A, C and D, as well as omega-3, iron, magnesium and zinc, and are associated with the emergence of eating disorders, obesity and malnutrition. The characteristics of autism become more evident when there are associated pathologies, such as bulimia nervosa, Avoidant/Restrictive Food Intake Disorder (ARFID), gastrointestinal conditions, ADHD, intellectual disability and language disorders. Eating difficulties are common in ASD, affecting not only the individual's health and behavior, but also family dynamics. Food selectivity and sensory aversions generate challenges that impact the well-being of everyone in the household. Therefore, an integrated approach, which combines nutritional treatment and emotional support, is essential to promote adequate nutrition and improve the quality of life of the family as a whole.