Autism and defining clinical nutrition & wellness

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Autism and defining clinical nutrition & wellness

lba Maistoru M.A., BCBA

The field of clinical nutrition has evolved into a practice that is increasingly

incorporated into mainstream medical treatment. Clinical nutrition is the study

of the relationship between food and the well-being of the body. More

specifically, it is the science of nutrients and how they are digested,

absorbed, transported, metabolized, stored and discharged by the body. Besides

studying how food works in the body, nutritionists are interested in how the

environment affects the quality and safety of foods, and how these factors

influence health and disease.

It is believed by many reputable scientists, physicians and clinicians that

there are generally two things that make people feel sick, toxicity and

inflammation. Research over the years has also suggested that there is a real

connection between what an individual eats, how they live their life and how

they feel. For example, common foods, including nuts, wheat gluten, dairy

products, fish, shrimp, soy, bananas, corn and eggs, can trigger allergic

inflammatory reactions. If the proteins in these foods are not properly

digested, they may create a dysfunction in multiple organ systems, including the

brain and the gastrointestinal system. These manifestations are known as food

allergies and sensitivities. In children, common symptoms may include frequent

ear infections, repeated urinary tract infections and diaper rashes, continuous

stuffy/runny nose and colds or upper respiratory infections, dark circles under

eyes, hyperactivity or poor attention span. This condition is often seen in many

individuals with ASD.

The immune system fights stress and toxins created by the environment and a

person’s diet. When this system is overwhelmed, it can damage the metabolism and

lead to certain diseases. A deficiency of iron can decrease immunity as well,

limiting oxygen delivery to cells and resulting in fatigue and poor work

performance. Iron intake is also negatively influenced by low nutrient density

foods, which are high in calories but low in vitamins and minerals. Sugar

sweetened sodas and most desserts are examples of low nutrient density foods, as

are snack foods such as potato chips.

Iron is an integral part of many proteins and enzymes that maintain good health.

In humans, iron is an essential component of proteins involved in oxygen

transport. It is also essential for the regulation of cell growth and

differentiation. Many think iron is a heavy metal, which it is not. Iron is an

essential micronutrient. ‘Essential’ used in this way means that the body does

not produce the nutrient; ‘micronutrient’ means that the body only requires tiny

amounts to function.

lmost two-thirds of iron in the body is found in hemoglobin, the protein in red

blood cells that carries oxygen to tissues. Smaller amounts of iron are found in

myoglobin, a protein that helps supply oxygen to muscle, and in enzymes that

assist biochemical reactions. Iron is also found in proteins that store iron for

future needs and that transport iron in blood. Iron stores are regulated by

intestinal iron absorption. There are people who cannot absorb iron very well or

cannot make red blood cells normally, increasing the risk of becoming anemic.

There are two forms of dietary iron that people consume, including heme and

non-heme. Heme iron is derived from hemoglobin and is primarily found in animal

foods such as red meats, fish and poultry. Non-heme iron comes primarily from

plant foods, such as lentils, beans, nuts, fruits, vegetables and is also found

in grains such as rice, wheat and oats. While meat proteins and vitamin C

improve the absorption of non-heme iron, many substances can reduce the amount

of non-heme iron we absorb. These substances include tannins in coffee or tea,

dairy, phytates (fiber found in legumes and whole grains), eggs and some types

of chocolate. Calcium can impair the absorption of both non-heme and heme iron.

Therefore if a person needs more iron, he or she should avoid these items to

improve the amount of iron absorbed. But if a person has a problem of too much

iron, he or she should use these items to help lower the amount of iron absorbed

because excess amounts of iron can result in toxicity.

Meat contains both types of iron. Meat, especially red meat, is the best source

of heme iron. When we eat meat we consume the blood proteins, the hemoglobin and

myoglobin contained in the flesh of the animal. Plants do contain tiny traces of

heme iron, but not enough to make a difference. Unlike heme iron, the iron from

all of the non-heme sources is inorganic and must be changed before it can be

absorbed. Heme iron is easily absorbed by the body and the best source of iron

for people who are iron deficient. Iron deficiency decreases body temperature by

decreasing norepinephrine and decreasing cellular oxygen, which contributes to

the low-body-temperature problem in hypothyroidism.

The most recent scientific work suggests a connection with thyroid hormone

dysfunction and various behaviors witnessed in those diagnosed with ASD. Healthy

humans require iodine, one of the trace minerals and an essential component of

the thyroid hormones, thyroxine (T4) and triiodothyronine (T3). Failure to have

adequate iodine leads to insufficient production of these hormones

(hypothyroidism), which affect many different parts of the body, particularly

muscle, heart, liver, kidney and the brain. Thyroid hormones are closely related

to all brain function and to pancreas function. Many studies have shown that

attention deficit hyperactivity disorders (ADHD) in children are linked to

changes in the levels of thyroid hormone in the blood, and that irritability and

aggressive behavior are linked to thyroid hormone levels and hypothyroidism.

Other symptoms of an underactive thyroid (hypothyroidism), include fatigue,

constipation, depression, low body temperature, memory disturbances,

concentration difficulties, paranoia, migraines, over-sleeping and/or the

inability to sleep due to gastrointestinal discomforts, anemia, “laziness” (no

motivation), muscle aches and or weaknesses (e.g., low muscle tone), hearing

disturbances, slow reaction time and mental sluggishness, labored breathing,

hoarseness, speech problems, brittle nails, and poor vision and/or light

sensitivity.

Once damage to the thyroid takes place it affects all the other organs,

beginning with digestion and absorption. As toxins start to accumulate in the

system, an array of symptoms can include high homocysteine levels, poor

circulation (especially to the skin with as little as 20 to 40 percent of normal

blood supply, resulting in a pale face), weight gain/weight loss, depending on

the type of metabolism one had to begin with, no appetite or binge eating,

bloating, fluid retention, skin problems (itching, eczema, psoriasis, acne,

hives, and other skin eruptions, skin pallor or yellowing), aching joints, low

blood pressure, high cholesterol and sensitivity to cold.

It has been shown that changing an individual’s diet produces a change in

behavior and how they feel. For example, inflammation can be cooled by

eliminating toxic foods and eating an allergy-free diet. Avoiding foods with

refined sugars and flour, trans fats, hormones and pesticides, as well as

gluten, dairy, eggs, corn and yeast is also key in reducing inflammation. The

human body thrives on whole foods, fresh vegetables and fruit, whole grains and

beans, nuts and seeds and lean animal proteins. An abundant supply of vitamins,

minerals, and flavanoids (chemicals from vegetables and fruits), also improves

skin health. These include vitamin C (as ascorbate), natural forms of vitamin E,

selenium, magnesium, all the B vitamins, the omega-3 oils, and a diet rich in

deeply colored vegetables and some fruits.

A well-balanced diet acts to provide sources of energy and nutrition for optimal

growth and development. A balanced diet refers to intake of appropriate types

and adequate amounts of foods and drinks to supply nutrition and energy for the

maintenance of body cells, tissues, and organs, and to support normal growth and

development. For a healthy diet, replacing unhealthy and fattening foods with

healthier alternatives, such as fresh fruits and vegetables, is routinely

recommended by clinical nutritionists.