Determination of Nutrient Intake and Dietary Antioxidant Capacity in Autism Spectrum Disorder: A Case-Control Study

Çıtar Dazıroğlu M. E., Sağdıçoğlu Celep A. G.

JOURNAL OF AUTISM AND DEVELOPMENTAL DISORDERS, 2023 (SSCI) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1007/s10803-023-05925-8
  • Dergi Adı: JOURNAL OF AUTISM AND DEVELOPMENTAL DISORDERS
  • Derginin Tarandığı İndeksler: Social Sciences Citation Index (SSCI), Scopus, Academic Search Premier, ASSIA, PASCAL, BIOSIS, Child Development & Adolescent Studies, CINAHL, EBSCO Education Source, Education Abstracts, Educational research abstracts (ERA), ERIC (Education Resources Information Center), Linguistics & Language Behavior Abstracts, Psycinfo, Public Affairs Index
  • Anahtar Kelimeler: Autism spectrum disorder, Nutrition, Nutrient, Dietary antioxidant capacity
  • Gazi Üniversitesi Adresli: Evet

Özet

The aim of this study was to evaluate the nutrient intake and dietary antioxidant capacity of children and adolescents with ASD. The study included 38 children and adolescents with ASD aged 6-18 years and 38 gender and age-matched peers without ASD. Caregivers of participants who met inclusion criteria completed a questionnaire form, three-day food consumption record and antioxidant nutrient questionnaire. There were 26 (68.4%) boys and 12 (31.6%) girls in both groups and mean age of participants with and without ASD was 10.9 +/- 4.03 years versus 11.1 +/- 4.09 years, respectively. The average intake of carbohydrates, vitamin D, calcium, sodium and selenium was lower in participants with ASD than in participants without ASD (p < 0.05). In both groups, dietary fiber, vitamin D, potassium, calcium and selenium intake insufficiency were high, and there was a significant difference between the two groups in terms of carbohydrate, omega 3, vitamin D and sodium intake insufficiency. Considering the antioxidant intakes of the participants, the median value of dietary antioxidant capacity from food consumption record of participants with and without ASD was 3.2 (1.9) mmol versus 4.3 (1.9) mmol, respectively, whereas the dietary antioxidant capacity from antioxidant nutrient questionnaire was 3.5 (2.9) mmol versus 4.8 (2.7) mmol, respectively (p < 0.05). It is predicted that providing nutritional counseling and regulation of diet, especially keeping the antioxidant capacity of diets high, may be effective in reducing some of the symptoms of ASD.