Avoidant Restrictive Food Intake Disorder
ARFID is defined by a disturbance of feeding behavior which may be manifested by a lack of interest in food or rejection of food due to sensory properties
ARFID can often be mischaracterized as picky eating, but can be distinguished by resulting physical symptoms such as an inability to maintain a biologically appropriate weight or nutrient deficiencies that impact health.
Some individuals with ARFID have an aversion to novel foods, finding their taste, texture or smell extremely intense. Others may present as having an extreme fear of throwing up, choking or having an allergic reaction after a traumatic experience .
Think you may be suffering from ARFID?
How a limited diet keeps ARFID going:
- Eating the same foods all the time makes new foods taste even more different
- Certain micronutrient deficiencies can impact the taste of food and can contribute to food being less appealing
- Eating a limited variety of food can make you feel tired of the taste, further limiting variety in the diet
- Eating an unvaried diet can lead to health problems
- It may be difficult to enjoy social events around food which can lead to isolation
ARFID and Neurodivergence
Neurodivergence refers to variations in how people’s brains function and process information. It encompasses a range of cognitive differences, including autism, Attention Deficit Hyperactivity Disorder (ADHD), dyslexia, and more, that are not necessarily “disorders” but different ways of thinking and experiencing the world.
Neurodivergent individuals may have unique strengths and challenges, and at Fueling for Recovery, we strongly believe that these differences should be accepted and respected, rather than pathologized.
A neurodivergent-affirming approach to treating ARFID takes into account the sensory and cognitive differences that might contribute to food aversion or restriction in neurodivergent individuals.
A neurodivergent-affirming approach offers the following:
Sensory Sensitivities: Recognizing and accommodating sensory challenges related to texture, taste, smell, and even the appearance of food. Treatment plans may focus on slowly introducing new foods while respecting the individual’s sensory preferences, rather than forcing compliance.
Flexibility: Providing flexible strategies for expanding the food repertoire, such as using familiar textures or flavors as a bridge to new foods. This approach avoids rigid expectations and is client-centered.
Collaboration: Working closely with the individual to create a sense of autonomy over food choices. It’s about understanding their specific challenges and preferences, and co-creating solutions rather than enforcing a standardized plan.
Avoiding Stigma: Emphasizing that food challenges are not a “behavioral problem” or something that needs to be “fixed” but a natural part of being neurodivergent. This removes shame and focuses on well-being rather than conformity to neurotypical norms.
