Negative Aspects of Dietary Habits in Children and Adolescents with Autism Spectrum Disorders

• Published in: Nutrients Vol. 16; no. 18; p. 3059
• Main Authors: Grot, Martina, Białek-Dratwa, Agnieszka, Krupa-Kotara, Karolina, Grajek, Mateusz, Nigowski, Maciej, Szczepańska, Elżbieta, Kowalski, Oskar
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 11.09.2024; MDPI
• Subjects: Active oxygen; Adolescent; Analysis; Antioxidants; Autism; autism spectrum; Autism Spectrum Disorder - diet therapy; Autism Spectrum Disorder - psychology; Autistic children; Bioethics; Cardiovascular disease; Child; Child, Preschool; children; Consent; Diet; Diet - statistics & numerical data; Eating disorders; Enzymes; Feeding Behavior - psychology; Female; Food; food selectivity; Fruits; Gluten; Glycemic index; Homocysteine; Humans; Male; Metabolism; Neurodevelopmental disorders; Nutrition research; Oxidative stress; Patients; Pediatrics; Questionnaires; Senses; Snacks; Surveys and Questionnaires; Teenagers; Poland; autism spectrum; diet; children; food selectivity
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu16183059

Diet therapy is a key component of a holistic approach to the physiological and psychological health of children with autism spectrum disorders. A personalized diet, tailored to clinical symptoms, yields positive therapeutic effects. The aim of this study was to assess the intake of specific food groups and the dietary methods used among children and adolescents with autism. This study included 141 patients from neuropediatric centers diagnosed with autism spectrum disorders. Inclusion criteria were parental consent for the study, age of the child, and autism diagnosis. The research tool was a custom questionnaire covering patients' demographic data, type of disorder, and a qualitative analysis of the dietary habits of selected products. The predominant dietary models were the basic diet ( = 26; 72.22%) and the elimination diet ( = 9; 25%), with a higher application rate among children with autism spectrum disorders. Aversion to specific foods/products was more prevalent in children with autism ( = 79; 75.24%) compared to those with other neurodevelopmental disorders ( = 10; 27.78%). Snacking between meals was significantly more common among the overall neuropediatric patient group ( = 140; 99.29%), with fruit purees ( = 33; 23.57%) and fruits ( = 28; 20%) being the most frequently consumed snacks. The qualitative analysis of dietary habits revealed selective food aversions and eating disorders due to a narrow range of frequently consumed products within dietary groups.