What are the common food aversions in children with autism that lead to nutrient gaps? 

Food aversions in autism are widely recognised, often linked to heightened sensory sensitivities. Many children refuse foods because of texture, smell, or colour, and while this is understandable, it can affect nutrition. Such avoidance patterns may create nutrient gaps, limiting essential vitamins and minerals needed for healthy growth and functioning. 

These eating patterns are sometimes mistaken for typical picky eating, but in autism, they tend to be stronger and more persistent. Children may completely avoid entire food groups, such as vegetables or protein sources, which can lead to deficiencies over time. Recognising these aversions early is key to preventing health issues related to limited diets. 

Common types of aversions 

Food aversions in autistic children often fall into a few clear categories. Each type can affect nutritional intake differently. 

Texture sensitivity 

Many children reject foods that feel “slimy,” “gritty,” or “lumpy,” such as cooked vegetables or mixed dishes. 

Smell or flavour avoidance 

Strong-smelling foods like fish or spicy dishes are frequently avoided, which can reduce access to important nutrients. 

Colour or appearance-based refusal 

Some children only eat foods of a certain colour, reducing dietary variety and balance. 

These patterns show how sensory experiences influence diet, but structured exposure, gradual food introduction, and nutritional planning can make improvements over time. Professional support is often helpful in developing strategies that work for each child.  

Visit providers like Autism Detect for personal consultations. 

For a deeper dive into the science, diagnosis, and full treatment landscape, read our complete guide to nutritional deficiencies.