Feingold diet

The Feingold Diet is an elimination diet originally developed in the 1970s by Dr. Benjamin Feingold, an allergist and pediatrician. The diet aims to reduce hyperactivity and improve behavior in children by eliminating certain food additives, artificial colors, flavors, and preservatives. Focuses on removing potentially problematic additives and substances from the diet, observing behavioral and physical changes following the elimination to identify any improvements or reactions and gradually reintroducing eliminated foods to pinpoint specific triggers of adverse behaviors or symptoms. The key components to eliminate are artificial colors such as Red 40, Yellow 5, and Blue 1 as well as artificial flavours including all the synthetic flavors used in processed foods. Preservatives are also eliminated from the diet including butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and sodium benzoate as well as salicylates which are naturally occurring compounds in some fruits, vegetables, and other plant products (e.g., apples, grapes, tomatoes). Despite extensive research into dietary interventions, there is a general lack of conclusive scientific data about the effect of therapeutic diets on autism; therefore, no definitive recommendation can be made for any specific nutritional therapy as a standard treatment for autism given. Elimination diets often restrict certain foods or food groups, which can lead to nutritional deficiencies, children, in particular, require a well-balanced diet for healthy growth and development. Inadequate nutrition can negatively impact physical and cognitive development. Children with autism often have strong preferences or aversions to certain foods. Introducing an elimination diet could exacerbate these issues, making mealtime more stressful and leading to further food refusal.