The Centers for Disease Control and Prevention first presented national estimates on the growing prevalence of autism among children in May 2006. The agency collected survey data from 2003 to 2004 and estimated that, from birth to age 21, over 500,000 children were autistic, with over 24,000 additional cases diagnosed each year. While the number of babies born autistic hasn’t changed much over time, regressive autism — which typically occurs between a child’s first and second birthday after normal development — has increased exponentially.
Autism Spectrum Disorders
Autism is a developmental disorder defined by the demonstration of at least six symptoms from collection of symptoms, including impaired social interaction or qualitative communication impairment. No specific blood or brain test can diagnose the disorder, and the range and extent of symptoms present among individuals can vary greatly. The disorder is thought to occur when a child’s body can’t cope with the cumulative effect, known as the “total load,” of the simultaneous presence of many risk factors. Genetic predisposition, maldigestion, malabsorption syndromes and immune dysfunction can put a child at risk for autism, while birth trauma, allergies and exposure to heavy metals, pathogens, toxins and pesticides are thought to increase the risk.
Diet and Nutrition
A majority of autistic children have food sensitivities or intolerances. Unlike food allergies, which are characterized by immediate reactions including hives or wheezing, intolerances and sensitivities can result in a much broader array of delayed or immediate symptoms. Common reactions include fatigue, food cravings, stomach aches, diarrhea, constipation, congestion, headaches, depression, aggression, anxiety, mood swings and irritability. Behavioral food reactions in autistic children can include decreased language, increased repetitive behaviors and social withdrawal. Anecdotal evidence suggests that many autistic children respond well to dietary and nutritional changes. A gluten- and casein-free diet is one of the key treatments for the disorder.
“The Diet”
The elimination diet for autism, also known as “the diet,” focuses on eliminating both gluten and casein. Gluten is a protein found in wheat, barley, rye and other grains and their products. Casein is the main protein found in dairy products. Dr. Pamela J. Compart, author of “The Kid-Friendly ADHD & Autism Cookbook,” writes that the majority of autistic children benefit from eliminating both gluten and casein because most have an intolerance or sensitivity to both. Because gluten is a hidden ingredient in an overwhelming number of processed foods, a gluten-free diet leans heavily toward fruits and vegetables; lean, nondairy protein sources such as legumes; and alternative grains including quinoa, corn, buckwheat and all types of rice.
Considerations
Sophisticated diagnostic tests can reveal the exact nature of a child’s food intolerances or sensitivities. In cases which diagnostic tests are not conducted, health care providers are likely to advise the simultaneous elimination of gluten and casein for a trial period of three to six months. It’s not unusual for autistic children to experience additional food reactions. Soy, corn and eggs are other commonly eliminated foods. The main goal behind achieving optimal nutrition in autistic children is to reach optimal brain and body function, which fosters better responses to all types of treatment and, thereby, increases the chances of the best possible outcome.
References
- “The Kid-Friendly ADHD & Autism Cookbook”; Pamela J. Compart, M.D., et al.; 2009
- “Kids With Celiac Disease”; Danna Korn; 2001
- Super Duper Publications: “Gluten-Free Diet and Children with Autism”; Thaashida L. Hutton; 2008
- Centers for Disease Control and Prevention: Autism Spectrum Disorders (ASDs)
