Attention-Deficit/Hyperactivity Disorder (ADHD)

Attention-Deficit/Hyperactivity Disorder (ADHD) is a neurodevelopmental disorder defined in the DSM-5-TR by an enduring pattern of inattention, hyperactivity–impulsivity, or both, of a severity that disrupts functioning or development, with several symptoms evident before age 12, present in two or more settings, and producing clear interference with social, academic, or occupational performance. It is specified by current severity and presentation: predominantly inattentive, predominantly hyperactive/impulsive, or combined (American Psychiatric Association, 2022).

In nutritional psychology, Attention Deficit Hyperactivity Disorder (ADHD) is significant because the executive, reward-related, and affective-regulation mechanisms that characterize it – such as inhibitory control, delay discounting, and emotion dysregulation  are the same mechanisms implicated in a range of dietary intake behaviors, including loss-of-control and binge eating, emotional and addictive-like eating, irregular meal patterning, and elevated intake of energy-dense foods (Makin et al., 2025, PMC).

ADHD and nutrition are also connected through everyday factors that can influence attention, energy, and eating patterns. Inconsistent meals, limited dietary variety, and reliance on highly processed foods may affect mental health and overall nutritional adequacy, although diet does not cause ADHD and no single food or dietary pattern has been established as a universal treatment. Nutritional psychology therefore considers dietary behaviors alongside sleep, physical activity, medication, and other environmental and behavioral factors when understanding ADHD-related functioning.