Attention deficit hyperactivity disorder (ADHD ) is a neurological disorder that can diminish attention and heighten hyperactivity. It affects many aspects of thinking, behavior and personality, and can have dramatic influence over one's life and well-being. Several dietary, medical and nutritional factors, such as metabolic dysfunctions or food sensitivities, can contribute to the severity of ADHD symptoms. Consequently, watchful management of diet and nutrition can be a critical element of a comprehensive treatment program.
Increase Protein
Low blood sugar due to reactive hypoglycemia or due to reactive hyperinsulinemia may play an important role in producing ADHD symptoms. A high-protein diet helps to stabilize blood sugar. This minimizes the possible effect of low blood sugar and of excessive insulin in producing ADHD symptoms. Further, a high-protein diet enhances production of amino acids, chemicals that are involved in the production of brain chemicals called neurotransmitters. Protein should be provided at every meal, including breakfast. Eat mid-morning and mid-afternoon snacks that include protein. Examples of foods that contain protein include tofu, nuts, legumes and cold water fish and seafood such as cod, mackerel, salmon, shrimp and tuna. Cold water fish and seafood has the added benefit of providing DHA, an essential fatty-acid that can reduce ADHD symptoms.
Include Complex Carbohydrates
Complex carbohydrates enhance metabolic regulation and reduce ADHD symptoms. Foods that contain complex carbohydrates include fresh vegetables, fresh fruit, split peas, lentils, beans, brown rice and whole grain foods. Include proteins and complex carbohydrates together to optimize metabolic and brain functioning. For example, peanut butter with celery, or tuna on whole oat bread provides the blood glucose and amino acids that are both necessary to construct and then transport neurotransmitters such as serotonin into the brain.
Reduce Simple Carbohydrates
Simple carbohydrates---sugars and starches---are digested and released quickly as glucose into the blood. This can cause sudden insulin surges, a condition referred to as reactive hyperinsulinemia. This in turn lowers blood sugar, sometimes enough to induce hypoglycemia, and triggers a hormone cascade that includes the stress hormone epinephrine. The net effect of these reactions, according to research described at ADDADHDAdvances.com, can include a worsening of ADHD symptoms. For example, in their study of 261 children with hyperactivity Langseth and Dowd report that that almost three quarters of the children had more severe ADHD symptoms after consuming sugar.
Avoid Processed Food and Additives
As reported at TheDietChannel.com, Dr. Feingold was amongst the first to suggest that hyperactive children may be sensitive to food additives such as salicylates, bleaching agents, colorings, flavorings, emulsifiers, preservatives, thickeners and vegetable gums. BetterHealthUSA.com describes research and clinical practices that continue to generate support for the thesis that food sensitivities can play a role in ADHD, as well as in other neurological and developmental disorders such as autism. These ingredients can be avoided by eliminating processed and preserved foods from the diet.
Eliminate Allergens
Allergens are substances that trigger allergic reactions. There is increasing evidence that food allergies may play a significant role in many cases of diagnosed ADHD. If you suspect that a particular food triggers attentional or behavioral problems, eliminate the suspected food from the diet while monitoring ADHD symptoms. Reintroduce the food back into your diet. If ADHD symptoms appear, then eliminate the food from your diet permanently. Foods that may induce allergic responses include wheat and gluten products such as wheat bread and pasta, and dairy products such as milk, cheese, yogurt, eggs, ice cream and sour cream.
References
- ADDADHDAdvances.com: The Role of Sugar in ADHD
- TheDietChannel.com: Natural Health Perspectives: Causes Of ADHD
- "Nutritional Healing;" Phyllis A. Balch; 2006
