Nutrition-Based Therapeutic Approaches for Solving Autistic Digestive Troubles
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2016, Vol 2, Issue 3
Abstract
Diagnosing and treating additional health problems in autistic children or adults, beyond their own autism troubles, is always a challenge under first of parent responsibility. This paper reports on the success of nutrition-based therapeutic approaches for improving the health and solving digestive troubles of a communicating-impaired and initially overweight patient. Symptoms include frequent burping, and diagnoses revealed hiatal hernia and stomach ulcers. Two different diet plans have been successively applied over one year. Each half-year diet impact has been home-monitored by measuring the body-mass data and index. Details on nutrition, supplement and drug intakes, as well as any observations were daily recorded. The first halfyear diet was based on gastroesophageal reflux preventing recommendations, whereas the 2nd diet plan was elaborated from the metabolic typing and gluten intolerance information. Normal body mass index (BMI) values (20-25) were reached during the 1st phase, which was marked by an increase in the intake of food supplement and a reduction in the frequency of drug intakes, especially from the 4th month. After one-year of nutrition-based therapy, the patient health has been generally improved, and the hiatal hernia and ulcer problems have disappeared. A database containing all information recorded throughout the diet plans was created. During the patient body-mass loss, the muscle part increased whereas the fat part dropped. Such fat mass loss observed over the 1st 4 months was possibly correlated to the intake frequency diminution of proton pump inhibitor, acting against the gastric acid secretion. During last 6-months of strict nutrition therapy, the body mass remained stable.
Authors and Affiliations
Hary Razafindralambo
Keywords
Related Articles
- EP ID EP545987
- DOI 10.17140/AFTNSOJ-2-134
- Views 140
- Downloads 0
Fatty Acid Compositions of Olive Oils from Six Cultivars from East and South-Western Algeria
The aim of this work is to characterize olive oils from six algerian cultivars (Azeradj, n=4); Blanquette, n=7; Bouricha, n=2; Chemlal, n=5; Limli, n=3; Sigoise, n=1) by determining their fatty acid compositions. The fat...
Physicochemical and Organoleptic Characteristics of Dehydrated Apricots under Different Drying Conditions
The present study was carried out to investigate the effect of different drying methods on the physicochemical composition and organoleptic characteristics of dehydrated apricot fruits. The fresh apricot was dehydrated i...
Food Product Innovation and Food Safety: Two Vital Elements of the Global Food Security
Food security is one of the universally accepted and discussed current global issues of the world. Its definition informs how diverse and complicated it can be to solve this problem. It refers physical, social and econom...
Preparation of Thymo-Rutin Green Tea and its Active Ingredients Evaluation
Introduction: Buckwheat (Fagopyrum esculentum) and wild thyme (Thymus serpyllum) leaves and flowers were used to develop thymo-rutin green tea. The process involved cultivation of buckwheat collection of flowers and leav...
New Strategies for Tracing Foodstuffs: Biological Barcodes Utilising PCR-DGGE
Traceability of foods is undertaken primarily at the administrative level, and the use of advanced analytical tools is rare. Nevertheless, the determination of geographical origin is a demand of the traceability system f...