Tactile exposure as a strategy for shaping food texture preferences in preschool children - a mixed-methods pilot study.

Food texture, such as the presence of lumps or pieces, is a common reason for food rejection among children. Yet, few strategies exist to support children with narrow texture preferences. This pilot study explored whether tactile exposure to food stimuli could improve children's preferences for food containing particles. Twenty-four children aged 3-6 years with an initial low preference for particulate textures, screened using a validated forced-choice questionnaire, participated in three tactile activities over one week. These included (1) searching for hidden objects in muesli and yoghurt, (2) preparing a yoghurt-fruit mix by cutting and smashing fresh fruits, and (3) matching foods to texture vocabulary in a semantic task. Texture preferences were assessed immediately before and after the activity week using paired preference tests comparing smooth yoghurts with yoghurts containing fruit pieces, and at a one-week follow-up by repeating the questionnaire. Parents were also interviewed regarding their perceptions of the activities. Paired preference tests showed no significant change in children's preference for yoghurt with fruit pieces. However, children's self-reported preferences for foods containing particles increased significantly at follow-up (p = 0.032). Parents responded positively to the activities, and about half reported positive changes in their child's eating behaviours, such as being more explorative, increased acceptance of foods with particles and willingness to try new foods. Overall, these findings support the feasibility of texture-focused activities within this pilot sample and provide examples that could inform future interventions in home or childcare settings. Larger controlled studies are needed to determine their effectiveness.