L'olfaction dans l'autisme / Anne-Claude LUISIER in Bulletin Scientifique de l'arapi (Le), 53 (2024/1)

Public ISBD [article]  inBulletin Scientifique de l'arapi (Le) > 53 (2024/1) . - p.14-21 Titre : L'olfaction dans l'autisme Type de document : texte imprimé Auteurs : Anne-Claude LUISIER, Auteur ; Moustafa BENSAFI, Auteur ; Geneviève PETITPIERRE, Auteur Année de publication : 2024 Article en page(s) : p.14-21 Langues : Français (fre) Index. décimale : PER Périodiques Permalink : https://www.cra-rhone-alpes.org/cid/opac_css/index.php?lvl=notice_display&id=571 [article] L'olfaction dans l'autisme [texte imprimé] / Anne-Claude LUISIER, Auteur ; Moustafa BENSAFI, Auteur ; Geneviève PETITPIERRE, Auteur . - 2024 . - p.14-21. Langues : Français (fre) in Bulletin Scientifique de l'arapi (Le) > 53 (2024/1) . - p.14-21 Index. décimale : PER Périodiques Permalink : https://www.cra-rhone-alpes.org/cid/opac_css/index.php?lvl=notice_display&id=571

Effects of familiarization on odor hedonic responses and food choices in children with autism spectrum disorders / Anne-Claude LUISIER in Autism, 23-6 (August 2019)  

Public ISBD [article]  inAutism > 23-6 (August 2019) . - p.1460-1471 Titre : Effects of familiarization on odor hedonic responses and food choices in children with autism spectrum disorders Type de document : texte imprimé Auteurs : Anne-Claude LUISIER, Auteur ; Geneviève PETITPIERRE, Auteur ; A. CLERC BEROD, Auteur ; David GARCIA-BURGOS, Auteur ; Moustafa BENSAFI, Auteur Article en page(s) : p.1460-1471 Langues : Anglais (eng) Mots-clés : autism spectrum disorder  emotion  familiarization  food  memory  olfaction  perception Index. décimale : PER Périodiques Résumé : This study assessed whether olfactory familiarization can render food odors more pleasant, and consequently food more attractive, to children with autism spectrum disorder. Participants were first presented with a series of food odors (session 1). Then, they were familiarized on four occasions (time window: 5 weeks) with one of the two most neutral odors (the other neutral odor was used as control) (session 2). In session 3, participants smelled the entire series of odors again. Both verbal and facial responses were compared from session 1 to session 3. After session 3, the children were presented with two identical foods (one containing the familiarized odor and one the control odor) and were asked to choose between these foods. Results revealed (1) a specific increase in positive emotions for the familiarized odor and (2) that 68% of the children chose the food associated with the "familiarized odor" (children who chose the "familiarized odor" food exhibited significantly more sensory particularities). These findings suggest that it is possible to modulate olfactory emotions and expand the dietary repertoire of children with autism spectrum disorder. Application of this paradigm may enable innovative prospects for food education in autism. En ligne : http://dx.doi.org/10.1177/1362361318815252 Permalink : https://www.cra-rhone-alpes.org/cid/opac_css/index.php?lvl=notice_display&id=403 [article] Effects of familiarization on odor hedonic responses and food choices in children with autism spectrum disorders [texte imprimé] / Anne-Claude LUISIER, Auteur ; Geneviève PETITPIERRE, Auteur ; A. CLERC BEROD, Auteur ; David GARCIA-BURGOS, Auteur ; Moustafa BENSAFI, Auteur . - p.1460-1471. Langues : Anglais (eng) in Autism > 23-6 (August 2019) . - p.1460-1471 Mots-clés : autism spectrum disorder  emotion  familiarization  food  memory  olfaction  perception Index. décimale : PER Périodiques Résumé : This study assessed whether olfactory familiarization can render food odors more pleasant, and consequently food more attractive, to children with autism spectrum disorder. Participants were first presented with a series of food odors (session 1). Then, they were familiarized on four occasions (time window: 5 weeks) with one of the two most neutral odors (the other neutral odor was used as control) (session 2). In session 3, participants smelled the entire series of odors again. Both verbal and facial responses were compared from session 1 to session 3. After session 3, the children were presented with two identical foods (one containing the familiarized odor and one the control odor) and were asked to choose between these foods. Results revealed (1) a specific increase in positive emotions for the familiarized odor and (2) that 68% of the children chose the food associated with the "familiarized odor" (children who chose the "familiarized odor" food exhibited significantly more sensory particularities). These findings suggest that it is possible to modulate olfactory emotions and expand the dietary repertoire of children with autism spectrum disorder. Application of this paradigm may enable innovative prospects for food education in autism. En ligne : http://dx.doi.org/10.1177/1362361318815252 Permalink : https://www.cra-rhone-alpes.org/cid/opac_css/index.php?lvl=notice_display&id=403

Linking autism to sensory characteristics in the food domain using subjective and non-verbal measures / Anne-Claude LUISIER in Research in Autism, 129 (January 2025)  

Public ISBD [article]  inResearch in Autism > 129 (January 2025) . - 202741 Titre : Linking autism to sensory characteristics in the food domain using subjective and non-verbal measures Type de document : texte imprimé Auteurs : Anne-Claude LUISIER, Auteur ; Geneviève PETITPIERRE, Auteur ; Annick CLERC BÉROD, Auteur ; Moustafa BENSAFI, Auteur Article en page(s) : 202741 Langues : Anglais (eng) Mots-clés : Autism  Olfaction  Food  Facial expression  Hedonics Index. décimale : PER Périodiques Résumé : The relationship between sensory features, eating and ASD status is a topic that raises several questions. The first is the relationship between eating behavior, sensory processes and ASD status, particularly in children. The second is the question of reliable approaches for measuring these relationships. In the present study, we sought to address these challenges. A group of 49 ASD children (M=109.4 ± 3.2 months) and 43 neurotypical children paired on age was assessed according to different questionnaires completed by their parents (food neophobia, food profile, sensory profile). In addition, participants' facial reactions to food odors were recorded and analyzed (double-bind) with FACETâ„¢ SDK, an automated software capable of detecting positive, negative and neutral emotional valences. we also directly measured facial emotional response to food odors from the children of both groups. The results showed that ASD status was generally more likely to be predicted by the sensory profile score than by the variables food neophobia and food profile, highlighting the importance of sensory processing in the autistic condition. This relationship between sensory processing and ASD status was confirmed by the analysis of emotional facial responses to odors: affective responses were predictive of the child’s ASD status.Taken together, these results highlight the possibility of using the emotional response to food odors to specify ASD status in children, offering a new way to characterize autism, complementing information obtained from parents through direct measurements in children with ASD. En ligne : https://doi.org/10.1016/j.reia.2025.202741 Permalink : https://www.cra-rhone-alpes.org/cid/opac_css/index.php?lvl=notice_display&id=573 [article] Linking autism to sensory characteristics in the food domain using subjective and non-verbal measures [texte imprimé] / Anne-Claude LUISIER, Auteur ; Geneviève PETITPIERRE, Auteur ; Annick CLERC BÉROD, Auteur ; Moustafa BENSAFI, Auteur . - 202741. Langues : Anglais (eng) in Research in Autism > 129 (January 2025) . - 202741 Mots-clés : Autism  Olfaction  Food  Facial expression  Hedonics Index. décimale : PER Périodiques Résumé : The relationship between sensory features, eating and ASD status is a topic that raises several questions. The first is the relationship between eating behavior, sensory processes and ASD status, particularly in children. The second is the question of reliable approaches for measuring these relationships. In the present study, we sought to address these challenges. A group of 49 ASD children (M=109.4 ± 3.2 months) and 43 neurotypical children paired on age was assessed according to different questionnaires completed by their parents (food neophobia, food profile, sensory profile). In addition, participants' facial reactions to food odors were recorded and analyzed (double-bind) with FACETâ„¢ SDK, an automated software capable of detecting positive, negative and neutral emotional valences. we also directly measured facial emotional response to food odors from the children of both groups. The results showed that ASD status was generally more likely to be predicted by the sensory profile score than by the variables food neophobia and food profile, highlighting the importance of sensory processing in the autistic condition. This relationship between sensory processing and ASD status was confirmed by the analysis of emotional facial responses to odors: affective responses were predictive of the child’s ASD status.Taken together, these results highlight the possibility of using the emotional response to food odors to specify ASD status in children, offering a new way to characterize autism, complementing information obtained from parents through direct measurements in children with ASD. En ligne : https://doi.org/10.1016/j.reia.2025.202741 Permalink : https://www.cra-rhone-alpes.org/cid/opac_css/index.php?lvl=notice_display&id=573

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