For individuals struggling with food rejection due to mouthfeel discomfort, what physical property of food is the primary focus of texture sensitivity?
Answer
Texture
Texture sensitivity relates specifically to the tactile experience of food within the mouth, often referred to as mouthfeel. Discomfort arises from specific tactile descriptors such as whether a food feels slimy, gritty, crunchy, or mushy. This aversion is independent of the food’s actual taste or smell; the mere physical sensation upon contact can elicit overwhelming negative physical reactions. This specific type of sensory sensitivity is frequently noted as a limiting factor in dietary variety, especially for individuals managing conditions like Autism Spectrum Disorder (ASD).
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