Copyright (c) 2026 Nagy Gabriela Spence, Edwin Toribio, Flavia Fontes, Gina Baules, Israel Rios-Castillo
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Autism spectrum disorder (ASD) is associated with sensory alterations, food selectivity, and gastrointestinal symptoms that may influence nutritional status and dietary patterns. Given the limited evidence available in Panama, this study aimed to characterize the dietary,
Declaración de conflicto de intereses: Los autores declaran que no existe conflicto de interés alguno asociado en la publicación de este manuscrito.
Financiamiento: Esta investigación no recibió financiamiento externo.
Aval del Comité de Ética: No aplica.
nutritional, and clinical characteristics of children with ASD receiving care at a specialized center. A retrospective, descriptive, and observational study was conducted through the review of 49 medical records of children diagnosed with ASD who attended a pediatric clinical nutrition center in Panama City. Sociodemographic, anthropometric, clinical, and dietary variables collected during the first nutrition consultation were analyzed, including nutritional status, food intake, sensory alterations, food selectivity, gastrointestinal symptoms, food intolerances, and stool characteristics. Most participants were male (69.4%), of preschool age (69.4%), and had an adequate nutritional status (77.5%). Sensory alterations were reported in 63.3% of the sample, and food selectivity was highly prevalent, with a preference for crunchy and hard-textured foods. The most frequent symptoms were abdominal distension (71.4%), constipation (61.2%), flatulence (59.2%), and insomnia (49.0%). Dietary patterns were characterized by a high consumption of carbohydrates and protein-rich foods, particularly rice, plantains, chicken, and beef, whereas fruit and vegetable intake was comparatively lower. Food intolerances were reported in 38.8% of participants. In conclusion, children with ASD showed a high prevalence of sensory alterations, gastrointestinal symptoms, and selective eating behaviors, characterized by a predominance of carbohydrates and animal-source proteins and a low intake of vegetables.
