Autism Spectrum and Nutrition

Autism is characterized by difficulties with speaking and communicating, as well as problems with initiating and maintaining social contacts. However, the causes of autism are numerous. The first symptoms may appear as early as childhood. A child may not maintain eye contact with the caregiver or respond to their name. Autists often show a lack of interest in play and repetition of certain behaviors. There is also a strong need for routine, low tolerance for changes, and sensory disorders of autism. It is suspected that genetic factors (e.g., genetic mutations related to the age of parents at conception) play a significant role, but also improper course of pregnancy or childbirth, severe infections during pregnancy or infancy, and even exposure to certain chemicals. It is likely that a combination of genetic predisposition and environmental factors is important. Many people associate autism with vaccinations against measles, mumps, and rubella, but there is no connection between vaccinations and the development of disorders. The hypothesis that the negative attitude of the mother towards the child leads to more frequent occurrence of autism is false (M. Khymko, M. Cylkowska-Nowak 2011). Autism is usually diagnosed around the third year of life, although some individuals receive a diagnosis only in adulthood. Autism is a lifelong condition that cannot be cured, but a holistic therapy conducted by specialists can alleviate many symptoms and improve the functioning of the child in society. It is important that early alarming symptoms are detected and reported for further diagnosis. The diagnosis or exclusion of autism is made by a team of specialists, including psychologists and psychiatrists.

Individuals within the autism spectrum frequently exhibit sensory disorders that impact food selection or the taste of the child, despite being linked to another food product. It is estimated that this issue occurs in 51–89% of young autistic individuals (A. Narzisi et al. 2021). In extreme cases, only a few chosen products are accepted. A child may be disturbed by the food consistency, its intense smell or taste, or that a food product is routinely associated with another product. However, people may also experience this problem with a specific food item, but it is also estimated to occur in 51% of young autists.

During the search for alternative treatment methods, parents may come across a variety of conflicting information about diets that are supposed to support the therapeutic process. The menu can improve well-being and functioning, e.g. by reducing bowel symptoms, however, it should be noted that it does not eliminate autistic characteristics. The most commonly recommended model is the gluten-free and casein-free diet. Gluten is a mixture of plant-based proteins found in gluten-containing grains, and casein is the main protein in milk, considered a strong allergen. There are studies that show an improvement in the functioning of individuals in the autism spectrum as a result of eliminating gluten and casein from the diet, however, it should be noted that these studies were conducted on a small group of patients and were not randomized. Currently, there is no sufficient evidence that this diet is effective, therefore it should not be routinely recommended (A. Keller et al. 2021). The indication for the gluten-free diet is celiac disease, non-celiac gluten sensitivity, or allergy to gluten-containing grain proteins, and for the casein-free diet - milk protein sensitivity. Many parents still choose such a menu for their loved ones, however, it should be noted that the gluten-free diet carries the risk of nutrient deficiencies and, due to changes in the gut microbiome, may also trigger side effects of the digestive system, such as diarrhea, bloating, and constipation. Therefore, it should be conducted under the supervision of a nutritionist.