000160956 001__ 160956
000160956 005__ 20251017144652.0
000160956 0247_ $$2doi$$a10.3390/nu17091456
000160956 0248_ $$2sideral$$a144097
000160956 037__ $$aART-2025-144097
000160956 041__ $$aeng
000160956 100__ $$0(orcid)0000-0002-2147-9263$$aRemón, Sara$$uUniversidad de Zaragoza
000160956 245__ $$aFood and Nutrition in Autistic Adults: Knowledge Gaps and Future Perspectives
000160956 260__ $$c2025
000160956 5060_ $$aAccess copy available to the general public$$fUnrestricted
000160956 5203_ $$aProper nutrition is a critical component in supporting the overall health and development of individuals with autism spectrum disorder (ASD) who experience eating difficulties associated with their autistic traits. Evidence regarding the prevalence, origins, and consequences of eating issues related to ASD is largely derived from studies on autistic children, while information pertaining to adults remains scarce. It is therefore essential to critically review existing research focusing on autistic adults to draw robust conclusions and identify clear research gaps. A computer-aided search in PubMed, Science Direct, Scopus, and Web of Science databases spanning the years 2013–2024 using the search terms covering ASD/Autism, Adult, Nutrition/Nutritional Status, and Diet yielded 43 full-text articles. In our literature review, we explored three critical aspects of nutrition in adults with ASD: their food preferences and sensory processing patterns, studies on nutritional status, and whether dietary and nutritional interventions have improved their adherence to healthier diets. Autistic adults appear to select food based on sensory perceptions. This selection pattern can affect their nutritional status, with a tendency toward overweight and nutritional deficiencies. The most promising intervention strategies incorporate sensory adaptation and structured meal planning. Further research should apply rigorous methodologies that account for this population’s specific characteristics.
000160956 536__ $$9info:eu-repo/grantAgreement/EUR/ERASMUS/2023-1-FR01-KA220-ADU-000159952
000160956 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000160956 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000160956 700__ $$0(orcid)0000-0001-5765-2972$$aFerrer-Mairal, Ana$$uUniversidad de Zaragoza
000160956 700__ $$0(orcid)0000-0002-5407-3876$$aSanclemente, Teresa$$uUniversidad de Zaragoza
000160956 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000160956 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000160956 773__ $$g17, 9 (2025), 1456 [28 pp.]$$pNutrients$$tNutrients$$x2072-6643
000160956 8564_ $$s374874$$uhttps://zaguan.unizar.es/record/160956/files/texto_completo.pdf$$yVersión publicada
000160956 8564_ $$s2502622$$uhttps://zaguan.unizar.es/record/160956/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000160956 909CO $$ooai:zaguan.unizar.es:160956$$particulos$$pdriver
000160956 951__ $$a2025-10-17-14:36:56
000160956 980__ $$aARTICLE