Introduction: Individuals with Autistic Spectrum Disorder (ASD) have highly specific
dietary requirements, which make them extremely selective, which can affect their
nutritional status, making them susceptible to metabolic deficits. Objective: To identify
the eating behavior and nutritional status of people with the autism spectrum.
Methodology: This research is an integrative literature review of the last ten years,
available in databases such as Lilacs, Scielo and Pubmed, using the following
keywords: Food; Autistic Spectrum Disorder; Nutrition. Results: 10 articles that met the
inclusion criteria were identified, which identified the nutritional status and eating
behavior of those involved in the research, through anthropometric parameters, dietary
assessments, application of questionnaires on preferences, food frequency and
complaints about reported symptoms. of the TGI. Final considerations: People with
ASD are more vulnerable to their nutritional status. In view of this, diets that exclude
gluten and casein can reduce deleterious effects on the TGI, which is one of the
systems most affected by this dynamic. In addition to the deficiency of Vitamin A and
Iron, which can also be an aggravating factor. Thus, the monitoring of the professional
nutritionist, through inclusion in nutritional education programs and insertion of this
understanding in the family environment, can mitigate the harmful effects arising from
this process, in addition to improving the dynamization of the eating process.
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