Food Selectivity in Children with Autism Spectrum Disorder: Selectivity Based on Fat and Carbohydrate Content As Well As Specific Textural Features

A review of psychological evaluations of 69 children with Autism Spectrum Disorder (ASD) demonstrates a significant association between food selectivity and preferred foods, those high in fat, carbohydrate, and certain textural features, results which are critical, as children with ASD may be at increased risk for malnutrition and nutritional differences.