Attention Deficit Hyperactivity Disorder (ADHD) is a neurological disorder that afflicts an estimated 3 to 5 percent of all American children, according to Wrong Diagnosis. Children and adults with ADHD have hyperactivity or deficits in attention or some combination of both. Psychologists classify ADHD as a developmental disorder, but burgeoning research highlights the impact of dietary factors on the occurrence and severity of ADHD symptoms. In particular, food additives like aspartame, food coloring, flavorings, preservatives, bleaching agents like benzoyl peroxide, thickeners, vegetable gums and preservatives may cause, trigger or exacerbate ADHD symptoms.
Feingold's Elimination Diet
Decades ago, in 1975, Dr. Benjamin Feingold, a clinical allergist who sought to alleviate what is now called ADHD, suggested that artificial flavors, colors and preservatives can induce hyperactivity in certain children. Feingold went on to develop a dietary program that eliminated these and many other substances from family diets. Much of the research that followed on the heels of his clinical observations yielded mixed to modest results, and skeptics within the medical community flourished. Though there are still cynics, evidence continues to accrue that supports Dr. Feingold's initial observations. Evidence has mounted to the point that as of 2008 the American Academy of Pediatrics concurs that children with ADHD should avoid food additives, including monosodium glutamate, nitrates such as those added to lunch meats, food colors and aspartame.
Salicylate Sensitivity
Salicylates are chemicals that can be found in many plants, fruits, vegetables and herbs. In nature, these chemicals function to protect plants against insects, fungi, diseases and harmful bacteria. Synthetic salicylates are used in medicines, perfumes and preservatives. Though most people can handle the amount of salicylates they are exposed to, a small percentage of the population has difficulty tolerating the cumulative build up of salycylates in their body. This condition, called salicylate sensitivity, is not an allergic response, but is a pharmacological response akin to a medication side-effect. According to the website Salicylate Sensitivity, reactions vary widely across people but can include disruption to concentration, deficits in attention, irritability and hyperactivity---the symptoms of ADHD. Reactions can be delayed up to 48 hours and present as chronic since they result from chronic, accumulative exposure to salicylates.
Artificial Food Colorings and Preservatives
A 2004 article from the "Journal of Developmental Behavioral Pediatrics" summarized at the National Institutes of Health website notes that the increasing prevalence of childhood ADHD suggests the possibility of a widespread risk factor. The authors, Drs. D.W. Schab and N.H. Trinh, performed a statistical meta analysis of research that examined the effect of artificial food colorings on the ADHD symptom of hyperactivity. The authors concluded that the studies significantly supported the contention that artificial food colorings affect hyperactivity. In addition to food colorings, certain preservatives, such as sodium benzoate, also appear to potentially trigger or worsen ADHD symptoms, according to The Daily Green and Beach Psych.
Elimination and Challenge Diet
The reactions to food additives that produce ADHD symptoms result from pharmacologic and not allergic response to the additives. Therefore, allergy tests will not detect sensitivities to additives. With the aid of your doctor or allergist, use an elimination diet to determine if additive sensitivities contribute to ADHD symptoms. Remove offending foods from the diet for three to six weeks. Monitor ADHD symptoms. If symptoms improve an additive sensitivity may be to blame. One by one, reintroduce potentially offending foods back to the diet and monitor responses. Note that some symptomatic responses, such as reactions to salicylates, may require the buildup of the toxins.
Foods to Eliminate
Foods that potentially contribute to ADHD in some people include foods that contain salycilates such as almonds, cherries, nectarines, prunes, apples, oranges, raisins, apricots, peaches, raspberries, blackberries, grapes, plums, strawberries and boysenberries. Also, eliminate foods with food colors, processed foods, lunch meats, food with artificial sweeteners like aspartame and preserved foods.
