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Autism and Nutrition

April 24, 2008

The prevalence of Autism has been increasing for the last ten years, and almost every day there is mention of it in newspapers, TV shows or parent blogs. Specialists around the country are desperately trying to understand why it is increasing, and how to manage it. As a pediatrician who cares for many children with some degree of autism spectrum disorder, I spend a lot of time trying to find a treatment to improve the life of that patient and their family.

Nutritional healing is at the center of the work I do, and there have been several strategies proposed to alter children’s’ diets in order to improve or even cure the disorder. The diets can be organized based on whether they are “restriction diets” that will eliminate potential immune stimuli and allergens; these include yeast-free, gluten free, dairy free and casein free diets, or “supplement” diets that will boost the child’s cognitive and processing potential such as vitamins A, B6, B12 and C, magnesium, folic acid, omega-3 fatty acids, selenium, and various minerals.

Despite consistent medical reports that there is no scientific evidence to support dietary treatments, parental anecdotal evidence remains strong. Clearly, the safest and most popular autism diet is the gluten free, and possibly yeast lowering diet.

A gluten free diet excludes the protein gluten, which is found in many grains including:
• Wheat
• Barley
• Rye
• Farina
• Graham flour
• Semolina
• Bulgur
• Kasha
• Matzo meal
• Spelt (a form of wheat)

However, in this country, grains are often contaminated. It has therefore been difficult to identify the precise components of grains responsible for any immune-mediated response. Many grains are gluten free as grown, but may be contaminated by other grains during harvesting and processing.
Remember to focus on:

• Fresh meats, fish and poultry
• Fruits and Vegetables
• Rice and Potatoes
• Gluten free flours (rice, soy, corn, potato)

There are an increasing number of gluten free products on the market, including gluten-free breads and pastas. But be sure to remember that “wheat-free” doesn’t necessarily mean gluten free. The product may still contain rye, barley or spelt ingredients that contain gluten.

According to the Mayo Clinic, by August 2008, the FDA is expected to issue a standard definition of “gluten free” to make it safer and easier to identify appropriate products at the market.
As a pediatrician, my biggest concern is the well being of the child not only nutritionally but also psychologically. Restrictive diets can cause some psychological distress when it comes to participating in routine children’s’ activities such as play dates and parties. Furthermore, restrictive diets can sometimes prevent children from finding appropriate substitutions that will ensure adequate nutritional variety. So, if you decide to try any special diet with your child, please be sure to review and discuss with your child’s doctor and possibly a pediatric nutritionist and other professionals to manage the behavior and social issues in autistic spectrum disorder.

Posted by NatalieGeary | Filed Under Dr Geary 

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