Sweet and salty taste perception and acceptance in autistic and neurotypical Brazilian children and their relationships with eating behavior and dietary intake

Selective eating and sensory alterations are common challenges in children with autism. This study aimed to investigate the perception and acceptance of sweet and salty tastes and their relationships with eating behavior and dietary intake in autistic and neurotypical children. The study was conducted with 15 children with autism and 15 neurotypical children (6–11 years old). The children underwent the following: i) sweet and salty taste detection threshold tests; ii) sensory acceptance assessment of starch-thickened milk dessert (blancmange) and meatballs using a 5-point facial hedonic scale; iii) eating behavior assessment using the LABIRINTO scale; and iv) dietary intake assessment through a 24-h recall. Children with autism showed higher detection thresholds for sweet and salty tastes (lower taste sensitivity), greater difficulties related to mealtime skills (restlessness when sitting at the table, difficulties using cutlery, and spilling food), and higher sodium consumption. No significant differences in sugar intake were observed. Sensory acceptance of the different sodium chloride and sucrose concentrations was similar for both groups. Children with autism showed a significantly higher acceptance of the milk dessert with 2 of the higher sucrose concentrations than the neurotypical group. Regarding meatballs, the neurotypical group showed lower acceptance at one of the lowest sodium chloride concentrations and higher acceptance at one of the highest concentrations. These findings suggest a preference for sweeter and saltier products among children with autism. In conclusion, we highlight the importance of personalized nutritional strategies in promoting eating habits and reducing possible long-term health risks in children with autism.