Relationship between Hybrid Gluten and Autistic Spectrum Disorder - Term Paper Example

? Relationship between Hybrid Gluten and Autistic Spectrum Disorder The relationship between hybrid gluten and autistic spectrum disorder can be analyzed from a number of perspectives that dwell on different issues of how it affects different people with the disorder and how gluten is applied in different circumstances and people with the disorder. From this, it can be established how gluten and the disorder are tied together seeing that there studies done to establish the relationship and all point to gluten as part of the problem in autistic spectrum disorder, as well as a solution. This paradoxical relationship draws curiosity to examine how gluten nutritionally affects neurobehavioral health and development, as well as disorders associated with autistic spectrum disorder following the elements found in the gluten-rich diets and its impacts on withdrawal or introduction. Autistic spectrum disorder is a condition that has raised many questions in recent past, this is considering that there is no established cause of the problem, at the same time there does not exist a cure. Consequently, there are concerns over the origin of the condition, and there is certainty as to whether certain foods can improve or worsen the condition in both the media and medical field. Following this, this paper seeks to expound more on the nutritional impact of hybrid gluten on autistic spectrum disorder backed with evidence to show how the two relate to one another. Autistic spectrum disorder can be traced to an evolutionary mutation trend in humans who contain hybrid gluten in their diet following research done on the subject, where children suffering from autism are deemed unsuitable to consume foods that contain gluten or casein (“The gluten- and casein-free diet in children with autism” 2010). The main challenge in this case is that the relationship between the two is termed as non-existent, and in cases where it exists, it is said to be insignificant for children with autism to consume foods with gluten. Furthermore, studies indicate that there is no conclusive evidence based on physiological symptom in children to show that hybrid gluten can cause or affect individuals with autistic spectrum disorder. The available relationship was done to test the how autistic spectrum disorder and gluten interact, but the results revealed that feeding children with foods low in gluten did little to children in improving their condition, thus there is no way that gluten or lack of it in a diet affected the way a child was affected by autistic spectrum disorder. However, there is evidence that children with gastrointestinal and suffering from autistic spectrum disorder could benefit from low gluten diets. This is in an attempt to clarify media faddism about the benefits of low or gluten-free diets to children with autistic spectrum disorder. In addition, evidence further suggests that there is potential for food s with hybrid gluten to affect the behavior of children that can only be proved through scientific research and not media speculation (Sicile-Kira, 2012). In spite of all this, there are significant reports on the effects of casein intake, where casein is part of elements found in gluten. These effects include the need for adult interaction after there was low intake of casein and not gluten as a whole, and this clearly shows that taking in low casein diet results in a significant change in the behavior of an individual suffering from autistic spectrum disorder (Carlson, 2013). However, there are factors to be considered as this only pertains casein and not gluten as a whole, which means extraction of casein from gluten and intake by the individual results in a change of conduct (“The gluten- and casein-free diet in children with autism” 2010). Consequently, another consideration is the timing in the intake of the diet, where children consuming the low casein diet do not show need for interaction immediately or long after. In contrast, they show the need only after certain periods of lacking the combination of both casein and gluten, which means denial of gluten to individuals suffering from the disorder could improve their condition, or could remain indifferent to the diet they are given, but only if provided in a wrong combination. This is such that gluten and casein are provided at the same time and stimulation provided at a later time or even denied, the child is bound to show interest or need to interact with an individual showing improvement of the symptoms of autistic spectrum disorder. The other nutritional impact of gluten on the neurological and neurobehavioral health of individuals with autistic spectrum disorder lies in the role of glutathione in gluten handling among individuals suffering from gluten intolerance. In this case, glutathione acts as a buffer agent or as an agent that attempts to bring about stability, which is otherwise threatened by gluten (Chez, 2010). The terms used in finding the relationship between then tow originates from detoxification in the cells, where the body recognizes gluten as a toxin that needs to be eliminated from the body. As a result of this, there is a balance to be maintained in regard to redox balance in body cells. Genetic research into the case of glutathione and gluten affecting individuals with autistic spectrum disorder indicate that there is significant evidence as to how the two affect neuro-behavior and the disorder as a whole. This is following the anti-oxidant nature of glutathione that works hand in hand with detoxification to rid the body of radicals and their metabolites leading in improved behavior of individuals suffering from autistic spectrum disorder. Whereby increased levels of the antioxidant improves the disorder symptoms greatly through the production of a balanced redox ratio-preserving cell DNA and promoting cellular development in the early stages of development (Reilly, 2004). This is especially so in the neurological development of children, where an imbalance in the redox ratio of glutathione is common in individuals suffering from autistic spectrum disorder (Main et al, 2012). The implications of the above case is that there is high possibility that gluten and glutathione is part of the etiology of autistic spectrum disorder, especially considering that glutathione is not taken in as part of a meal but is synthesized in the body (Main et al, 2012). This is in an attempt to maintain a balance between glutamates and gluten in the body, lest intolerance bring about undesired effects that involve excessive cellular detoxification. Studies pertaining to glutathione and gluten affecting or influencing autistic spectrum disorder indicate that metabolites on a higher ratio than glutathione production lead to damage of neural pathways, and that increased consumption of gluten can bring about a balance in individuals having a high intolerance to gluten in that it causes increased glutathione production. Autistic spectrum disorder entails other factors that include neurobehavioral disorders such as inability to control bowel movement leading to difficulty in toilet training and compromised school attendance. This is because gluten affects how children behave as ridding the presence of gluten takes away with it supplements of magnesium that are found in gluten in that children tend to be exempted from gluten rich foods. Children that consume gluten rich foods tend to have a difficulty in controlling their bowels in that their stool is watery and in some cases, they experience diarrhea since gluten is laced with lectins and other substances that are resistance to digestive enzymes (Danczak, 2004). This makes gluten a behavioral determinant concerning how children interact with one another since they cannot control their leading to seclusion due to this. With this, there is evidence to suggest strongly that there is no relationship in the neurological development of individuals with autistic spectrum disorder in that consumption of gluten saves the child the trouble of controlling their bowels. The above is following the ability to curtail watery stool and ensuring that the child is able to interact with adults and other children effectively and creating room for toilet training (Danczak, 2004). All the above mentioned lack of gluten in the diet of children suffering from autistic spectrum disorder is following a strong expression of interest in managing autism, where there are many aspects to be covered. Following the expensive nature of medical treatment of the condition and the fact that it cannot be eliminated, however appropriate measures have been formulated to counter the developmental disorders affiliated with autistic spectrum disorder, as they are mainly meant to be alternatives. Children with the disorder are kept on a casein and gluten-free diet to reduce chances of the children developing neurological conditions that affect children’s behavior such as high irritability (Olivie, 2012). Other means of countering the disorder is through detoxification, which involves feeding them on gluten, where the children are gluten intolerant and this is termed as a food allergen therapy to induce high production of glutathione. It is also applied for the purpose of altering digestive enzymes in the gut to allow effective bowel movement owing to earlier mentioned inability of digestive system to breakdown certain carbohydrates found in gluten leading in uncontrolled bowel movement (Nelson, 2001). In some cases, gluten influences the conduct of children with autistic spectrum disorder, where studies have shown that the presence or absence of gluten plays a key role in the manageability of the child. This occurs on a short t-term basis, where the conduct of the child is assessed or analyzed on a day to day basis and not the overall symptoms of the disorder as is the case with other studies (Bowers, 2002). With this, there is distinct change in the way the child conducts himself or herself, not just in communication and interaction, but also in responsiveness and proactive behavior, especially in expression (Donlan, Smith and John, 2012). This is evident in that some children become aware on a different level of consciousness, when diet that is gluten-free is introduced and sustained over a defined period. This serves to improve the symptoms of the child with the disorder, but again only on a day-to-day manageability level and not altogether since this is not a treatment. It serves only as a means to improve the condition of the children with the disorder by unlocking some neurological “blockages”, which appears to be part of detoxification for the child to enable him or her interact better with caregivers (Research digest, 2012). However, Other than the above, there are also conditions that crop up following withdrawal of gluten from the diet of children with autistic spectrum disorder in that there are severe symptoms similar to those of drug withdrawal (Cornish, 2002). This is following removal from a conventional diet that children with the disorder are accustomed to and redirection to new foods with which the children are not familiar. With this, there are two reactions in the children following withdrawal, which are adverse and beneficial in relation to improving the symptoms of the disorder. An improvement of the symptoms includes willingness to attempt different foods that serves to improve expression and communication, as a well as social skill, where they no longer show obsessiveness over certain foods. This further applies to different caregivers, where the children embrace change in a similar manner as done with the diet change towards gluten free foods. Other neurobehavioral changes entail controlled anxiety, which is not as evident after a switch from gluten rich diets towards gluten-free. This is similar to cases of manageability of the children with autistic spectrum disorder and not overall treatment of the disorder as the nutritional changes do not “rewire” the neurological pathways of the child (Bowers, 2002). In addition, the change to gluten-free diets was found to be enhancing for children with autistic spectrum disorder following multiple stimulus from different foods. The implication of this is that other than allowing enlightenment in some children, it unlocked their potential on some levels concerning recognition of patterns by the children as visual appeal was deemed more important than the taste of the food (Cornish, 2002). This is following the presence of multiple stimuli for children and ability to make food choices for the child. This is coupled with heightened responsibility in the children with the disorder as a result of gluten withdrawal. In conclusion, there appears to be multiple ways in which the issue can be addressed concerning the relationship between gluten and autistic spectrum disorder, where the two are marred by aspects of individual differences. This is mainly in that gluten withdrawal seems to work in some individuals by improving their symptoms of the disorder and allowing manageability of the children. On the other hand, there are those that are negatively affected by withdrawal of gluten in that there is difficulty managing bowel movement and digestive enzymes in that some children cannot digest gluten fully making their stool solid. Consequently, there are other effects of gluten on persons suffering from autistic spectrum disorder that make the relationship between gluten and the disorder appear vague due to the different effects on each person. References “The gluten- and casein-free diet in children with autism”. (2010). Brown University Child & Adolescent Behavior Letter, 26(8), 3. Bowers, L. (2002). An audit of referrals of children with autistic spectrum disorder to the dietetic service. Journal Of Human Nutrition & Dietetics, 15(2), 141-144. Carlson, N.R. (2013). Physiology of Behavior (11th ed.). New Jersey. Pearson Ed. Inc Chez, M. G. (2010). Autism and its medical management: a guide for parents and professionals. London: Jessica Kingsley Publishers. Cornish, E. E. (2002). Gluten and casein free diets in autism: a study of the effects on food choice and nutrition. Journal Of Human Nutrition & Dietetics, 15(4), 261-269. Danczak, E. E. (2004). Glucosamine and Plant Lectins in Autistic Spectrum Disorders: An Initial Report on Six Children with Uncontrolled Diarrhoea. Journal Of Nutritional & Environmental Medicine, 14(4), 327-330. Donlan, J., Smith, B. and John, S. (2012). Helping Children with Autism Spectrum Conditions through Everyday Transitions. London: Jessica Kingsley Publishers. Main, P. et al. (2012). The potential role of the antioxidant and detoxification properties of glutathione in autism spectrum disorders: a systematic review and meta-analysis. Nutrition & Metabolism, 9(1), 35-71. Nelson, G.C. (2001). Genetically Modified Organisms in Agriculture: Economics and Politics. Massachusetts: Academic Press. Olivie, H. (2012). Clinical practice. European Journal Of Pediatrics, 171(5), 741-749. Reilly, P. (2004). Is it in your genes?: the influence of genes on common disorders and diseases that affect you and your family. Cold Spring Harbor, N.Y.: Cold Spring Harbor Laboratory Press. Research digest. (2012). Nursing Children & Young People, 24(7), 10. Sicile-Kira, C. (2012). What is Autism?: Understanding Life With Autism. Nashville: Turner. Read More