Madridge Journal of Food Technology

ISSN: 2577-4182

International Conference on Food Science and Bioprocess Technology
November 20-22, 2017 Dubai, UAE

Consumption of Omega 3 Fatty Acids among Autistic Children in Jordan

Taha M. Rababah and Sondos Flayyeh

Jordan University of Science and Technology, Jordan

DOI: 10.18689/2577-4182.a1.012

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Background: This study was intended to assess the effect of dietary omega-3 and omega-6 fatty acids on autism among Jordanians children and adolescents.

Methods: A total of 37 autistic children aged between 3-18 years (mean = 9.46±3.9 years) were enrolled in this study and were asked to fill a questionnaire. Foods contained the highest amounts from omega-3 and omega-6 were also evaluated and studied their relationship with autism. Data were analyzed using least significant difference and Chi-square test.

Results: Omega-3 and -6 intake was 0.31±0.29 and 5.15±2.91 g/day, respectively. Foods high in omega-3 (g/100g) were walnut (9.2), soybean oil (6.4), flaxseed (5.5), tuna (0.92), and sardine (0.9). Foods high in omega- 6 (g/100g) were sunflower oil (63.3), corn oil (56.0), soybean oil (53.0), walnut (37.1), and sunflower seed (20.0). There were no correlations among omega-3 and -6intake from number of meals, number of snacks, and body mass index (BMI). There was a strongcorrelation between omega-3 and omega-6 intake and age among autistic children. Omega-3 intake was lower than the daily recommended value, which was associated with poor responses to questionnaires assessing mental and behavioral development in children. Regarding omega-6, there was a significant effect on some autism rating scale items with it. The result indicated that the ratio between omega-6 and omega-3 is greater than their normalratio that must be 2:1.

Conclusion: All participants presented omega-3 deficiency. Therefore, it is essential to develop an effective national intervention programs to promote consumption of essential fatty acids.

Key words: autism, omega-3, omega-6, fatty acids