LB012 - IMPROVING MEAL ACCEPTANCE OF SUBJECTS WITH AUTISM SPECTRUM DISORDER (AUT-MENU PROJECT): PROTOCOL FOR A BICENTRIC INTERVENTION STUDY

LB012

IMPROVING MEAL ACCEPTANCE OF SUBJECTS WITH AUTISM SPECTRUM DISORDER (AUT-MENU PROJECT): PROTOCOL FOR A BICENTRIC INTERVENTION STUDY

I. Zambon^1,*, M. V. Conti¹, C. Breda¹, S. Basilico¹, A. Sofroniou¹, S. Ruggeri², M. L. Scalvedi², H. Cena^1,3,4

¹Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, ²Research Centre for Food and Nutrition, CREA, Roma, ³Clinical Nutrition Unit, Istituti Clinici Scientifici Maugeri Istituto di Ricovero e Cura a Carattere Scientifico, Pavia, Italy., ⁴Italian Institute for Planetary Health, Milan, Italy., Pavia, Italy

Rationale: Individuals with autism spectrum disorder (ASD) often experience food selectivity that compromises dietary diversity and increases the risk of malnutrition. The AUT-MENU project investigates whether targeted interventions, specifically meal adaptation and parental nutrition education, can improve meal acceptance and reduce food selectivity, with potential clinical relevance for nutritional management in ASD.

Methods: The study is a bicentric intervention conducted in three care centers (Pavia and Milan) and one secondary school (Rome), involving approximately 200 participants with ASD aged 3 to 35 years. The study consists of an observational phase (T0) and an intervention phase (T1). At T0, biographical data, clinical characteristics, and dietary patterns of participants are collected. Based on T0 findings and existing nutritional recommendations for ASD individuals, targeted menus are developed and tested. At T1, the same assessment tools used at T0 will be applied to evaluate intervention effects. Additionally, a nutrition education course for caregivers will be implemented between T0 and T1, with a pre- and post-course knowledge questionnaire to assess its effectiveness.

Results: As of September 2024, a total of 74 participants were enrolled across the care centers in Pavia and Milan. Meal consumption increased in association with older age, use of medications or supplements, and higher parental education levels.The most critical and least consumed food categories were vegetables and fruit, particularly among younger participants and those with higher levels of ASD severity. Bread showed a linear distribution in consumption rates across the sample. Among all centers, Tiglio Fondazione Onlus recorded the highest average level of overall meal consumption. Enrollment in the Rome center has not yet begun, but activities are expected to follow the same protocol as in Pavia and Milan.

Conclusion: Preliminary results from the AUT-MENU study suggest that meal acceptance among individuals with ASD may be influenced by factors such as age, use of medications or supplements, and parental education level. The low intake of vegetables and fruit, especially among younger participants and those with more severe ASD symptoms, highlights the need for tailored nutritional strategies.These findings support the potential effectiveness of targeted menus and structured mealtime interventions in collective catering settings. As the study progresses, it is expected to offer valuable insights to improve dietary habits and nutritional outcomes in individuals with ASD, particularly through scalable approaches applicable in both care centers and school environments.

References:         1. Conti, M. V., Breda, C., Basilico, S., Zambon, I., Sofroniou, A., Ruggeri, S., Scalvedi, M. L., & Cena, H. (2025). Improving Meal Acceptance of Individuals With Autism Spectrum Disorder (AUT-MENU Project): Protocol for a Bicentric Intervention Study. JMIR research protocols, 14, e57507. https://doi.org/10.2196/57507

        2. Conti, M. V., Santero, S., Breda, C., Basilico, S., de Filippo, G., Luzzi, A., Voto, L., Cavagnola, R., Tomasinelli, C. E., & Cena, H. (2024). Autism Spectrum Disorder and collective catering service: results of the pilot study FOOD-AUT. Frontiers in nutrition, 10, 1298469. https://doi.org/10.3389/fnut.2023.1298469

        3. Conti, M. V., Breda, C., Basilico, S., Luzzi, A., Voto, L., Santero, S., De Filippo, G., & Cena, H. (2023). Dietary recommendations to customize canteen menus according to the nutritional and sensory needs of individuals with autism spectrum disorder. Eating and weight disorders : EWD, 28(1), 66. https://doi.org/10.1007/s40519-023-01590-z

Disclosure of Interest: None declared