Dietary Patterns, Eating Behavior, and Nutrient Intakes of Spanish Preschool Children with Autism Spectrum Disorders

Abstract

Eating behavior problems are characteristic of children with autism spectrum disorders (ASD) with a highly restricted range of food choices, which may pose an associated risk of nutritional problems. Hence, detailed knowledge of the dietary patterns (DPs) and nutrient intakes of ASD patients is necessary to carry out intervention strategies if required. The present study aimed to determine the DPs and macro-and micronutrient intakes in a sample of Spanish preschool children with ASD compared to typically developing control children. Fifty-four children with ASD (two to six years of age) diagnosed with ASD according to the Diagnostic Manual-5 criteria), and a control group of 57 typically developing children of similar ages were recruited. A validated food frequency questionnaire was used, and the intake of energy and nutrients was estimated through three non-consecutive 24-h dietary registrations. DPs were assessed using principal component analysis and hierarchical clustering analysis. Children with ASD exhibited a DP characterized by high energy and fat intakes and a low intake of vegetables and fruits. Likewise, meat intake of any type, both lean and fatty, was associated with higher consumption of fish and dietary fat. Furthermore, the increased consumption of dairy products was associated with increased consumption of cereals and pasta. In addition, they had frequent consumption of manufactured products with poor nutritional quality, e.g., beverages, sweets, snacks and bakery products. The percentages of children with ASD complying with the adequacy of nutrient intakes were higher for energy, saturated fat, calcium, and vitamin C, and lower for iron, iodine, and vitamins of group B when compared with control children. In conclusion, this study emphasizes the need to assess the DPs and nutrient intakes of children with ASD to correct their alterations and discard some potential nutritional diseases.

Dietary Intake, Nutritional Status and Sensory Profile in Children with Autism Spectrum Disorder and Typical Development

“…This lower consumption may be worrisome because a higher fish intake has been associated with better cognitive function in adolescents in a Dutch study [ 14 ]. Likewise, Plaza-Díaz et al outlined that low docosahexaenoic acid (DHA) levels have been associated with damaged language and motor skills in children, but they found not significantly differences in the average daily intake of the fatty acids eicosapentaenoic (EPA) + (DHA) contained in fish between the ASD and control group, perhaps due to a traditionally higher consumption of fish in Spain than in other counties [ 15 ].…”

Docosahexaenoic and Eicosapentaenoic Intervention Modifies Plasma and Erythrocyte Omega-3 Fatty Acid Profiles But Not the Clinical Course of Children With Autism Spectrum Disorder: A Randomized Control Trial

“…Nevertheless, these could be explained in part by the highly selective eating patterns of these children with ASD. Relevant data after the evaluation of the intake in these children have been recently published by our group ( 33 ). In fact, the decrease in linoleic acid, which has already been reported in other cohorts of autistic children ( 47 , 48 ) would be justified by the high intake of dairy products, which in turn explain the relative increase in the percentage of some saturated fatty acids, e.g., palmitic acid, and odd FA, namely, margaric acid.…”

“…Parents/guardians directly provided the answers to questionnaires and 24 h registrations ( 33 ). Physical examination with special emphasis on neurological and nutritional status and clinical evolution was carried out.…”

Hábitos e comportamentos alimentares de crianças com Transtorno do Espectro Autista: Uma revisão integrativa

“…baixo consumo de alimentos saudáveis, que incluí frutas, hortaliças, legumes e leguminosas (Caetano & Gurgel, 2018;Moraes et al, 2021;Plaza-Diaz et al, 2021;Rodrigues et al, 2020;Yeung et al, 2021). Além dois estudos (Caetano & Gurgel, 2018;Siddiqi et al, 2018) apontam uma deficiência de cálcio e um estudo (Rodrigues et al, 2020) aponta preferências por alimentos pouco saudáveis que incluí doces, guloseimas e salgadinhos.…”