ARFID, or Avoidant/Restrictive Food Intake Disorder, is a relatively new diagnosis added to the DSM-5 in 2013. Unlike typical picky eating, ARFID is characterized by severe limitations in the types or amounts of food a person feels safe consuming. This disorder can have significant implications for health and well-being, yet it remains one of the least studied and funded eating disorders at a federal research level.
Dr. Stuart Murray, an expert in psychiatry and eating disorders, describes ARFID as a “silent eating disorder” due to its prevalence, lack of public awareness, and minimal research attention. People with ARFID often restrict their food intake based on sensory or textural preferences rather than concerns about weight or body image. For example, they may avoid foods with specific textures, smells, flavors, or even particular brands of food.
The onset of ARFID can be linked to various factors, such as traumatic experiences with food, like choking incidents, which heighten anxiety and vigilance around eating. Individuals with ARFID may also exhibit a low appetite drive, further complicating their relationship with food and nutrition.
Understanding and raising awareness about ARFID is crucial for providing appropriate support and treatment for those affected. As research continues to evolve, healthcare professionals strive to improve diagnostic methods and develop effective interventions to address this challenging eating disorder.
