ARFID (Avoidant/Restrictive Food Intake Disorder) is a complex eating disorder whose core lies not in body weight or conscious control, but in anxiety, disgust, and sensory overload. This means that pure nutritional plans or “just trying it” are not enough to treat the condition.
In therapeutic practice, it is evident that those affected must be supported gradually, individually, and on multiple levels.
Why classic nutritional plans often fail Many people think: “If what may be eaten is clearly defined, the problem will solve itself.” With ARFID, this does not work because:
The psychological barrier is much stronger than pure appetite.
Anxiety or disgust trigger physical and emotional reactions that food plans cannot resolve.
New foods are experienced not just with rejection, but often as strongly aversive.
Practice example: A teenager received a weekly plan including vegetables, meat, and fruit. Despite clear instructions, she could not eat any of the new foods because the texture, smell, and color triggered stress. Food plans alone did not help here; only gradual therapeutic support was able to resolve the blockages.
Central elements of successful ARFID therapy
Anxiety and Disgust Management:
Gradual introduction to new foods.
Building safety and control in the situation.
Using relaxation strategies to reduce physical stress reactions.
Sensory Integration:
Analysis of which food properties cause problems (consistency, smell, taste, color).
Planning gentle exposure to new foods, adapted to individual limits.
Individual Behavioral Strategies:
Introduction of new foods in small, manageable steps.
Positive reinforcement and stabilization through successful experiences.
Building confidence in one’s own ability to accept new food.
Therapeutic Guidance and Support:
Regular sessions with specially trained therapists.
Support for the family or caregivers, especially with children and adolescents.
Holistic consideration of nutrition, anxiety, and social adaptation.
Why ARFID therapy must be individual Every affected person reacts differently to sensory stimuli and food avoidance. What works for a teenager with a disgust for vegetables may fail completely for an adult with a fear of certain textures. Therefore, tailored, gentle strategies are crucial.
Practice example: A young adult eats only pasta, toast, and sweets. Through slow, guided exposure to a new texture, he was able to accept three additional foods within a few months. Without therapeutic support, this would not have been possible.
Summary
ARFID is not simply “picky eating”—it is a serious disorder that can be both psychologically and physically burdensome.
Food plans alone do not solve the problem, as anxiety, disgust, and sensory barriers play the leading role.
Therapy must be individual, gentle, and multidimensional: anxiety management, sensory integration, behavioral training, and professional guidance.
Early and specialized support can significantly improve quality of life and avoid physical risks.