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Autism is a disorder that affects brain development in children and causes problems in social interaction and communication skills. In recent years, researchers have sought explanations for the role of food allergies that cause or worsen the severity of autism. In particular, gluten (wheat protein) and casein (milk protein) are sometimes blamed for worsening symptoms in some children by increasing immune dysfunction. Some other foods are also blamed for the worsening of autism ie eggs, tomatoes, eggplant, avocado, red pepper, soybeans, and corn. Based on this general rule, autistic children may need to be given a very strict diet for long periods of time.
Clinical studies reveal allergy tests through the skin and blood that assess the presence of IgE antibodies in these foods are usually negative, and most of these children do not experience typical symptoms of food allergies. In addition, studies of gluten-free and casein-free diets in autistic children do not meet meticulous scientific judgment and produce dubious information. Recently, a Cochrane analysis of this problem found only one well-designed small study that showed some improvement in the characteristics of autism carriers in children receiving gluten-free diet and casein. An assessment of the larger number of children is needed to ascertain the results of this small study. It should be remembered that restrictions on strict dietary intake in children can lead to nutritional deficiency. Be sure to call your pediatrician before starting a strict diet for small children.
It is a digestive disorder caused by eating gluten, a protein found in bread, pasta, cakes, pizza skins, many other foods containing wheat, barley (wheat for beer), or rye (rye). If you have a disease and eat gluten-containing foods, an immune reaction occurs in your small intestine, causing damage to the surface of the small intestine and the inability to absorb certain nutrients. Finally, decreased absorption of za-nutrients leads to vitamin deficiency that results in brain damage, peripheral nervous system, bone, liver, and other organs.
Also read : Food Cause Allergy
If a member of your immediate family has a celiac disease, there is a 5 to 15% chance of you also suffering from the disease. You also have the disease. The disease often arises clearly after some form of trauma such as infection, physical injury, pregnancy, severe psychological stress, or surgery. The most common symptoms include diarrhea, abdominal pain, and bloating. Other diseases that also have these symptoms are irritable bowel syndrome, gastric ulcer, Crohn's disease, and parasitic infections of the intestine.
Occasionally, people with a disease may not experience symptoms of the gastrointestinal tract at all and there may be rare symptoms, including anemia, redness, weight loss, general weakness, growth restriction (in children), and osteoporosis. People with celiac disease have certain higher-than-normal antibody values, namely anti-gliadin, anti-endemic, and anti-tissue transglutaminase. Blood tests are always available, which can detect the value of these antibodies and can be used for early detection of people most likely to have celiac disease and those requiring further investigation. To confirm the diagnosis, doctors require microscopic examination of small parts of the intestinal tissue to check for a damaged intestinal wall. This procedure is called a biopsy. To do this, the doctor inserts a flexible, thin (endoscope) tube through the mouth, esophagus, and stomach into the small intestine and takes a sample of intestinal tissue.
A trial of a gluten-free diet can also confirm the diagnosis, but keep in mind is that you do not start a diet like this can change the blood test results and biopsy becomes normal.
There is no cure for celiac disease. However, you can effectively manage the disease of the breed by changing the diet. If gluten has been removed from your diet, the inflammation in your small intestine will begin to heal, usually within a few weeks. Even a small amount of gluten is enough to cause symptoms and complications. This means all food or groceries made from many grains should be avoided.
Because a gluten-free diet needs strict adherence, you may need to consult an experienced registered dietitian to teach the patient about a gluten-free diet. Foods containing gluten include various types of wheat (including farina, graham flour, semolina, and durum), barley, rye, bulgur, Kamut, kasha, matzo meal, spelled, and triticale. Amaranth, buckwheat, and quinoa are gluten-free when grown, but can be contaminated by other grain type harvests and processes, then you should make sure that on a gluten-free label or made in a gluten-free facility. Cross-contamination may also occur if gluten-free products are prepared in a bowl that is not washed previously containing gluten products. Oats are harmless to most people with celiac disease, but oat products are often contaminated with wheat, so it's better to avoid oat products. The most heavily roasted food contains gluten and should be avoided strictly unless there is a gluten-free label. The safest flours are rice, soybeans, corn, and potatoes. If nutritional deficiency becomes serious, you need to take vitamin and mineral supplements.
If a gluten-free diet has started, the perfect intestinal healing can occur within a few months in young people and 2-3 years in older people. Most people with a celiac disease following a gluten-free diet get the perfect cure. Rarely, people with severe bowel damage can improve with a gluten-free diet. If the diet is ineffective, it often includes medications to control intestinal inflammation and other conditions caused by malabsorption.
Also read : Can Infants Be Allergic With Breast Milk?
Grain and starch-containing gluten:
Contains gluten:
* Wheat/wheat
* Farina
* Graham flour
* Semolina
* Durum
* Barley
* Rye/rye
* Bulgur
* You t
* Kasha
* Matzo meal
* Spelled
* Triticale
Gluten Free:
* Amaranth
* Buckwheat
* Quinoa
* Oats
* Rice
* Soybeans
* Corn
* Potatoes
For over 10 to 15 years ago, researchers have been looking for ways to prevent the development of food allergies in children. A large number of interventions have been tried in parents who are at high risk of having allergic children, including maternal food restriction (during pregnancy and breastfeeding), keeping abreast of breastfeeding diet for infants and food restriction in infants after food is given for the first time. Several studies have shown initially low food allergies in newborns when the age of 2 years the incidence rate is comparable with children who do not undergo dietary interventions. Currently, researchers are looking for new ways to reduce food allergies in high-risk babies. Preliminary findings suggest early recognition of peanut on a newborn diet may block the development of peanut allergies. Although this is a very encouraging and important prospect, this effort is not recommended until a large and careful trial ensures this observation.
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