Cited by 91Child Nutrition and Feeding IssuesEating Disorders and BehaviorsNutrition, Health and Food Behavior

The relationship between sensory sensitivity, food fussiness and food preferences in children with neurodevelopmental disorders

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Smith, Bobbie, Rogers, Samantha L., Blissett, Jacqueline, Ludlow, Amanda K.·2020·Appetite

Abstract

Heightened sensitivity to sensory information has been associated with food fussiness in both atypical and typical development. Despite food fussiness and sensory dysfunction being reported as common concerns for children with neurodevelopmental disorders, the relationship that exists between them, and whether they differ between disorders, has yet to be established. The current study aimed to examine sensory sensitivity as a predictor of food fussiness in three different neurodevelopmental disorders, whilst controlling for comorbidity amongst these disorders. Ninety-eight caregivers of children with Attention Deficit Hyperactivity Disorder (ADHD; n = 17), Tourette Syndrome (TS; n = 27), Autism Spectrum Disorder (ASD; n = 27), and typical development (TD; n = 27) were compared using parental reports of child food fussiness, food preferences and sensory sensitivity. Children with neurodevelopmental disorders were reported to have significantly higher levels of both food fussiness and sensory sensitivity, with children with ASD and TS also showing significantly less preference for fruit than children with TD. Importantly, higher levels of taste/smell sensitivity predicted food fussiness for all four groups of children. In addition, taste/smell sensitivity fully mediated the differences in food fussiness between each group of neurodevelopmental disorders compared to the TD group. The findings highlight that food fussiness is similar across these neurodevelopmental disorders despite accounting for comorbidity, and that greater sensitivity to taste/smell may explain why children with neurodevelopmental disorders are more likely to be fussy eaters.

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  1. Conners, C. K. (2008). Conners third edition (Conners 3). Los Angeles, CA: Western Psychological Services.
  2. Hayes, A. F. (2013). Introduction to mediation: A regression-based approach. New York, NY: Guilford Press.

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Authors
Smith, B., Rogers, S. L., Blissett, J., & Ludlow, A. K.
Affiliations
  • University of Hertfordshire (GB)
  • Aston University (GB)
Corresponding author
Smith, Bobbie
Venue
Appetite
Publisher
Elsevier BV
Published
2020-07
Volume
150
Pages
104643
ISSN
0195-6663 (ISSN-L)
OpenAlex
W3008900442
Cited by
91
References
71
Citations by year
2026: 8 · 2025: 21 · 2024: 15 · 2023: 11 · 2022: 20 · 2021: 14 · 2020: 1
FWCI
8.43
Type
journal article
Language
en
Open access
Locations
  • Appetite (publishedVersion)
  • PubMed (publishedVersion)
  • University of Hertfordshire Research Archive (University of Hertfordshire) (acceptedVersion)
  • Aston Publications Explorer (Aston University) (submittedVersion)
  • University of Hertfordshire Research Archive (University of Hertfordshire) (submittedVersion)
Funders
Tourettes Action
Topics
  • Health Sciences › Medicine › Psychiatry and Mental health › Child Nutrition and Feeding Issues
  • Social Sciences › Psychology › Clinical Psychology › Eating Disorders and Behaviors
  • Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
Keywords
sensory sensitivity, picky eating, food preferences, neurodevelopmental disorders, autism spectrum disorder, Tourette syndrome, attention deficit hyperactivity disorder, fruit preference, comorbidities, mediation, children
MeSH terms
Autism Spectrum Disorder, Food Fussiness, Mediation Analysis, Adolescent, Adult, Aged, Attention Deficit Disorder with Hyperactivity, Child, Female, Food Preferences, Tourette Syndrome, Humans, Male, Middle Aged, Surveys and Questionnaires, Sensation Disorders, Sensory Thresholds, Case-Control Studies, Caregivers, Neurodevelopmental Disorders

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