Hyposensitivity to food tastes and textures

What is it like to be hyposensitive to the tastes or textures of foods?

Hyposensitivity to food tastes and textures is when a person tastes and feels food textures less. This can make eating unpleasant, or cause people to consume less healthy foods. In some cases, it can cause someone to stop eating or to consume things that are not meant to be eaten. This can make eating complicated, especially for autistic people. Autistic people have hyper- or hypo-sensitivities more often, but people without any particular developmental diagnosis can also have these conditions.

Hyposensitivity to food tastes and textures

Eating is often already complicated for autistic people, but some also have to deal with being hypersensitive to food tastes or textures. This can make the eating experience boring, or even unpleasant. Sometimes, hyposensitivity can make certain foods disgusting, or lead to people having difficulty in identifying and distinguishing foods.

It’s going to be harder for hyposensitive people to enjoy foods that are bland or not very tasty.

People with food-related hyposensitivities may prefer these types of food:

This type of hyposensitivity can therefore lead to diet-related health problems. In children, it is not uncommon for them to refuse to eat or to consume foods necessary for their development.

There are several health risks associated with hyposensitivity to food tastes and textures.


Hyposensitive people sometimes eat things that are inedible, such as paper, wood, hair and so on. This is called pica, and it can be a health hazard. In the case of pica, it’s important to consult a professional.


There are many reasons other than hyposensitivity that can cause a person with autism to stop eating, overeat, or refuse to eat certain foods, but this page focuses only on hyposensitivity.

Other factors that can affect an autistic person’s diet

Nutritionists and occupational therapists can help people experiencing the negative consequences of hyposensitivity to food tastes and textures.

Valérie Jessica Laporte