Nutritional status in Iranian Children with autism. A case control study

Autism spectrum disorder is neurological development retardation that described by social, behavioral and emotional disturbances. In addition to genetic defects, interaction of environmental factors such as nutritional deficiency with genetic factors can increase the severity of disease. . A total of 100 autistic and 170 normal children and adolescents (age range in both groups was 7 to 15 years) from schools in Tehran were assessed for nutritional status. The semi-quantitative Food Frequency Questionnaire (FFQ) that consisted of 147 foods and beverages (with standard serving sizes) was used to assess dietary intake. Subjects in autism group significantly intake more calorie (p < 0.001), protein (p= 0.01), carbohydrate (p < 0.001), total fat (p < 0.001), copper (p= 0.015) and thiamin (p=0.01) compared the control group. Also participants in autism group had lower intake levels of fluoride (p=0.014), iron (p= 0.01), eicosapentaenoic acid (EPA) (p= 0.045), docosahexaenoic acid (DHA) (p= 0.025), vitamin D (p= 0.007) and vitamin B6 (p= 0.045). In conclusion, this case control study found some evidence that nutritional status in children with autism is different from normal group and they are at greater risk of some micronutrient deficiency.

Keywords:

Case control study , Autism , Nutritional status , Vitamins