Dietary Considerations in ASD

Dietary considerations for those with metabolic, immune, neurological and digestive disorders.

Adapted from written guidelines by Dr Debbie Fewtrell and Gina Wilson (BHSc)

  • Avoid excitotoxins – to improve behaviour and concentration
  • Avoid the following numbers for colours on food labels: E100 -200.Yellow 102 is the worst!!
  • Avoid the following numbers on food labels: Benzoates E210 – 213, Sulphites E220-228, Nitrates E 249 – 252, Glutamates E621 -626, 627,631,635, MSG isE621
  • Avoid caffeine, nutrasweet, aspartame E951, saccharin E954, chocolate and sugar
  • Some people may need to limit high phenol foods. Symptoms include red ears, night sweats, smelly head, hyperactivity, inappropriate laughter. Examples of high phenol foods are apples, artificial food colours, tomatoes, oranges, cocoa, red grapes, milk, peanuts, bananas, berries and vanilla
  • Some people may need to limit their intake of copper. Sources include chocolate, carob, shellfish, unfiltered tap water through copper pipes, artificial food colours
  • Ensure regular intake of protein foods throughout the day

Casein Free Diet (cf)

  • Dairy products to avoid: all cows, sheep and goats products including whey, lactose, casein, caseinate, sodium caseinate
  • Use these instead: rice milk (check brand to ensure it doesn’t have malt or gluten in it), quinoa milk, almond milk, cashew milk, coconut milk, broth, diluted fruit juice, water, nuttelex spread, olivani spread
  • Eat foods rich in calcium: sesame seeds, tahini, salmon with bones, sardines, seafood, green leafy vegetables, almonds, asparagus, broccoli
  • Eat foods rich in protein: meat, chicken, fish, egg, seeds, nuts, quinoa, legumes and grains combined

Gluten Free Diet (gf)

  • Gluten containing foods to avoid: wheat, rye, barley, semolina, triticale, spelt, kamut, oats (oats do not contain gluten however they are often contaminated with gluten)
  • Some hidden sources of gluten are: some rice crackers, glucose syrup, malt, caramel colour, modified food starch, binders, fillers, excipients, extenders, most canned soups, dry soup mixes, bouillon, some mixed spices, some tomato sauces, some prepared mustards, most soy sauces, some lollies (e.g. marshmallows) licorice, french fries, hash browns, hot dogs, luncheon meats, precooked chickens, ham, many deli meats, vitamins, chewing gum
  • Replace gluten foods with: rice, buckwheat, amaranth, chickpeas, sorghum, arrowroot, potato flour, tapioca, wheat free tamari instead of soy sauce, coconut threads, flakes, guargum, arrowroot, bean thread noodles, polenta , quinoa, tapioca, gluten-free pasta made from corn, quinoa or buckwheat

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