Autism spectrum disorders (ASD) are neurodevelopment disorders characterized by impairments in social interactions and communication. The Centers for Disease Control and Prevention (CDC) reports that the prevalence of autism has been increasing with an estimated 1 in 68 children affected, which translates to 1-2% of the population. ASD is five times more common in boys than girls although Rett’s syndrome, a similar disorder is primarily found in girls.
Since the first descriptions of autism by Leo Kanner in 1943 and Hans Asperger in 1944, etiology has been an active area of study. Autism was initially viewed as solely a behavioral disorder. It is now understood to be a pervasive, systemic syndrome influencing neurologic, immunologic, gastrointestinal and endocrine functions. It is complex and heterogeneous with multiple etiologies and subtypes; each with different developmental trajectories. Etiology includes genetic and environmental factors with genetic links identified for about 10-25% of diagnoses. Poor maternal nutritional status, both prior to and during pregnancy is a risk factor for autism and for outcomes like prematurity and cardiac defects which are associated with greater risk. Maternal and paternal obesity are both linked to autism. Prenatal supplementation, especially with folic acid appears to be protective.
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Nutrition and Autism Spectrum Disorders – Part I
Assessment and Treatment
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