Autism and Dietary Therapy
Autism and Gluten Free-diet
Abstract
We report the history of a child with autism
and epilepsy who, after limited response to other interventions following her
regression into autism, was placed on a gluten-free, casein-free diet, after
which she showed marked improvement in autistic and medical symptoms.
Subsequently, following pubertal onset of seizures and after failing to achieve
full seizure control pharmacologically she was advanced to a ketogenic diet
that was customized to continue the gluten-free, casein-free regimen. On this
diet, while still continuing on anticonvulsants, she showed significant
improvement in seizure activity. This gluten-free casein-free ketogenic diet
used medium-chain triglycerides rather than butter and cream as its primary
source of fat. Medium-chain triglycerides are known to be highly ketogenic, and
this allowed the use of a lower ratio (1.5:1) leaving more calories available
for consumption of vegetables with their associated health benefits. Secondary
benefits included resolution of morbid obesity and improvement of cognitive and
behavioral features. Over the course of several years following her initial
diagnosis, the child's Childhood Autism Rating Scale score decreased from 49 to
17, representing a change from severe autism to nonautistic, and her intelligence
quotient increased 70 points. The initial electroencephalogram after seizure
onset showed lengthy 3 Hz spike-wave activity; 14 months after the
initiation of the diet the child was essentially seizure free and the
electroencephalogram showed only occasional 1-1.5 second spike-wave activity
without clinical accompaniments.
Abstract Author(s):
Martha R Herbert, Julie A Buckley
Article Affiliation:
1Pediatric Neurology and TRANSCEND Research,
Massachusetts General Hospital
Boston, MA
http://www.greenmedinfo.com/article/autism-and-dietary-therapy-case-report-and-review-literature
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