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Abstract
Autism Spectrum Disorder (ASD) is a
neurocognitive disorder that occurs in children
2-3 years of age with the etiology not fully
understood.Its prevalence has increased in
recent years.. Experts report that there are
many factors such as physiological,
psychological, genetic and environmental
factors as the cause of autism. However, it has
not been proven whether these factors cause
autism or not. Individuals with autism exhibit
many negative behaviors toward the
environment and their families. Some of these
behaviors are repetitive behaviors, excessive
attention or indifference to certain items or
people, inability to focus, playing with or being
unresponsive to peers, and hyperactivity. With
the increase in the number of individuals with
autism, many methods are being tried to treat
it. One of these methods is the field of
nutrition. Gluten-free and casein-free diets,
Feingold diet, elimination diet, special
carbohydrate diet, ketogenic diet, and Candida
diet are among the treatment methods. The
purpose of these diets is to investigate the
effect of some food groups on autism. Since some foods are eliminated in dietary
approaches, some micro- and macronutrients
are restricted;side effects may occur as a
result of dietary restrictions. In order to detect
early symptoms that may occur due to diets,
the application of diets should be carried out
by a multidisciplinary team consisting of a
doctor and a dietitian. In addition to diets,
there are micronutrients added to the nutrition
plan which are vitamins and minerals, fatty
acids and probiotics. Treating physiological
disorders in Autism Spectrum Disorder is one
of the primary goals. This study is aimed to
teach the nutritional approaches used for the
treatment of autism and the effects of microand macronutrients on autism.