The association of body mass index and dietary fat intake with autism in children: a case-control study

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2022-01-24 DOI:10.1108/nfs-12-2021-0366

M. Gholamalizadeh, Narjes Ashouri Mirsadeghi, S. Rastgoo, S. Abbas Torki, F. Bourbour, N. Kalantari, Hanieh Shafaei, Z. Teymoori, Atiyeh Alizadeh, Alireza Mosavi Jarrahi, S. Doaei

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引用次数: 2

Abstract

Purpose Deficiencies or imbalances in dietary fat intake may influence on mental and neurological functions of children with autism spectrum disorders (ASD). This study aims to compare body mass index (BMI) and the amount of fatty acids intake in the autistic patients with the comparison group. Design/methodology/approach This case-control was carried out on 200 randomly selected children from 5 to 15 years old (100 autistic patients as the case group and 100 healthy children as the comparison group) in Tehran, Iran. The food frequency questionnaire (FFQ) was used to assess the intake of calorie, macronutrients and different types of dietary fatty acids including saturated fatty acids (SFA), monounsaturated fatty acids (MUFAs), poly unsaturated fatty acids (PUFAs), linoleic acid (LA), α-Linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and trans fatty acids. Findings The autistic patients had higher BMI, birth weight and mother’s BMI compared to the comparison group (All p < 0.01). No significant difference was found in the amount of dietary calorie, protein, carbohydrate and total fat intake between two groups. The risk of ASD was associated with higher intake of MUFAs (OR: 3.18, CI%:1.13–4.56, p = 0.04), PUFAs (OR: 4.12, CI95%: 2.01–6.25, p < 0.01) and LA (OR: 4.76, CI95%: 1.34–14.32, p < 0.01). Originality/value The autistic children had higher BMI and higher intake of unsaturated fatty acids except for omega-3 fatty acids. Further longitudinal studies are warranted.

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儿童体重指数和饮食脂肪摄入与自闭症的关系:一项病例对照研究

目的饮食脂肪摄入的不足或失衡可能会影响自闭症谱系障碍（ASD）儿童的心理和神经功能。本研究旨在将自闭症患者的身体质量指数（BMI）和脂肪酸摄入量与对照组进行比较。设计/方法/方法本病例对照研究对200名5至15岁的随机选择儿童进行岁（100名自闭症患者为病例组，100名健康儿童为对照组）。食物频率问卷（FFQ）用于评估热量、大量营养素和不同类型膳食脂肪酸的摄入量，包括饱和脂肪酸（SFA）、单不饱和脂肪酸、多不饱和脂肪酸酯（PUFA）、亚油酸（LA）、α-亚麻酸（ALA）、二十碳五烯酸（EPA）、二十二碳六烯酸（DHA）和反式脂肪酸。结果自闭症患者的BMI、出生体重和母亲BMI均高于对照组（p均<0.01）。两组在饮食热量、蛋白质、碳水化合物和总脂肪摄入量方面无显著差异。ASD的风险与MUFA（OR:3.18，CI%:1.13–4.56，p=0.04）、PUFA（OR:4.12，CI95%CI:2.01–6.25，p<0.01）和LA（OR:4.76，CI95%CI:1.34–14.32，p<0.01）的摄入量较高有关。需要进一步的纵向研究。

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs