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Avoidant/Restrictive Food Intake Disorder (ARFID) is increasingly recognized as prevalent among neurodiverse individuals, particularly those with autism spectrum disorder (ASD). This elevated risk is largely driven by sensory processing differences, with over 50% of autistic children exhibiting food selectivity related to texture, taste, or smell (Sharp et al., 2018). Additionally, up to 25% of individuals diagnosed with ARFID have a co-occurring diagnosis of ASD (Norris et al., 2020), highlighting the significant overlap between these conditions. Among individuals with ASD, the most commonly observed ARFID subtypes are sensory sensitivity and lack of interest in eating. Contributing factors include cognitive rigidity, a strong preference for sameness, interoceptive sensitivity, and difficulty with change. Cognitive inflexibility may limit the variety of accepted foods, while reliance on predictable routines can make the introduction of new foods or changes in mealtime patterns distressing. Interoceptive differences, including limited awareness of hunger and fullness cues, further complicate eating behaviors and are often associated with the lack of interest subtype of ARFID (Zickgraf et al., 2020; F.E.A.S.T., 2023). Restrictive eating patterns linked to ASD often begin in early childhood and are maintained over time, reinforcing the need for early identification and intervention. For clinicians working with this population, standard approaches to treating ARFID may need to be modified to account for underlying neurodivergent traits. Effective treatment requires a nuanced understanding of the interplay between anxiety, sensory experiences, and emotional regulation. This session will offer a comprehensive overview of the intersection between ARFID and ASD, and provide attendees with practical, neurodiversity-affirming strategies for supporting clients. Emphasis will be placed on developing individualized care plans that respect sensory preferences, routines, and the unique emotional needs of each client.
