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Congratulations to the authors of the new research - Exploring sensory aspects of cutlery in neurodivergent-informed eating disorder care

Sensory sensitivities are common in individuals with eating disorders (ED) & this research focused on the sensory preferences of the cutlery. This blog summaries some key information from the research. We also propose that cutlery choice is considered part of Universal Design of Mental health Units when this is possible.

Participants’ accounts suggest that cutlery can function as part of the sensory environment of eating, with the potential to shape mealtime:
* comfort,
* predictability,
* and ease of engagement

Cutlery preferences included:

• felt right when held

• functional details were important

eg prong length and sharpness

• Metal was preferred over plastic & wood for most participants but choice is still important.

When cutlery was disliked, participants described visceral reactions to disliked items, including sensations of:

• itchiness

• dryness

• lingering discomfort.

Allowing flexibility in cutlery choice, permitting patients to use personally preferred cutlery where feasible, & avoiding materials that are widely experienced as aversive may represent low-cost adjustments with potential benefits across treatment goals including:

• reduced mealtime distress,

• improved meal completion,

• lower cognitive load during eating,

• and, where relevant, weight restoration.

These adaptations align with trauma-informed and person-centred models of care, which emphasise predictability, autonomy, and environmental sensitivity.

In clinical settings where mealtimes are already associated with anxiety and reduced autonomy, attention to environmental factors may help reduce avoidable sensory distress.

Reference:

*Chubinidze D, Meyer A, Makin L, Sterling K and Tchanturia K (2026) Exploring sensory aspects of cutlery in neurodivergent-informed eating disorder care. Front. Psychiatry 17:1827308. doi: 10.3389/fpsyt.2026.1827308