Perfil antropométrico e do consumo alimentar em pessoas com transtorno do espectro autista

Abstract

Autism Spectrum Disorder (ASD) is characterized by significant impairments in three main areas: impairment in social interaction, communication, and restrictive interest pattern. Food selectivity is a frequent symptom in ASD, which is characterized by a rejection of foods that do not have a certain characteristic, color or texture. This symptom may impair the variability of food consumption and nutrition in children with ASD. The gluten-free and casein-free diet has been used by families of children with ASD to improve the severity of ASD. Despite its popularity, there is limited evidence to support the use of this diet. Objective: to analyze the anthropometric profile and dietary intake of children with Autistic Spectrum Disorder (ASD), enrolled in regular education in the city of Governador Valadares; to verify if there is an association between food consumption and nutritional status; to verify the association between food consumption (including sources of gluten and casein) and severity of the clinical profile. Methods: A cross-sectional study was carried out with 28 cases of ASD children, mean age 6.81 years (dp = 2.43), attending regular schools in the municipality of Governador Valadares, respecting the sample size calculation for 95% reliable. In order to characterize the clinical profile of the population, participants' behaviors were analyzed during routine psychopedagogical care, by means of the analysis of the CARS scale items and to investigate information about food consumption, an individual interview was conducted with the participant's parents, using of the Food intake Frequency Questionnaire. Results: 40.7% of the children had a BMI that was higher than expected (risk of overweight, overweight or obesity). Most participants consumed processed and ultraprocessed foods often, while consumption of vegetables and fruits was rare. There was no significant association between the consumption of foods that are a source of gluten and casein and the severity of the ASD. Conclusion: The food consumption profile found may have been influenced by the dietary selectivity characteristic of ASD. It is necessary that health professionals, especially nutritionists, know the clinical specificities of ASD and the consequences for the anthropometric profile, food consumption and general health, in order to provide a nutritional education to family members, teachers and caregivers.