Tactile and smell/taste sensitivity and accepted foods according to sensory properties: a cross-sectional study with children from a reference center in feeding difficulties

Introduction: Children with feeding difficulties are more likely to present sensory sensitivities and detect meaningful changes in the sensory properties of foods and reject new foods. Objective: The aims of the study were to identify the top food sources of energy according to children sensitivity profile, and investigate whether there are differences between children sensitivity profile and number of food categories consumed according to their sensory properties. Methods: This was a cross-sectional study with 65 children recruited from an outpatient clinic for children with feeding difficulties, Brazil. Socio-demographics and weight status were included to characterize the sample. Sensory processing using the adapted and validated Short Sensory Profile (SSP) and included the tactile and smell/taste processing domains. Parents reported the number and sources of foods/preparations accepted/consumed by their children. Foods accepted were classified according to the adapted “What We Eat in Latin American - WWELA” classification system. Four aspects of sensory properties were subjectively evaluated for all foods accepted in taste, color, consistency, and texture. Results: Most of the children with tactile and smell/taste sensitivities were classified as combined probable/definite differences, with 52.3% and 92.3%, respectively. Average number of foods categories accepted was 18.81. Rice, whole milk, and banana were among the top food sources for each of sensory processing domains examined. Only children in smell/taste sensitivity showed significant differences for consuming more fibrous foods, with children under typical performance accepting more foods (28.50 2.12) than combined probable/definite differences (16.86± 5.25). Conclusion: Child sensory processing aspects are important when considering the exposure in relation to child acceptance of foods.