Diet and Behavior: First Do No Harm

By Laurine Brown, PhD, MPH

When a child behaves badly we often think we must be doing something wrong. So we try strategies to shape our child’s behavior, from putting them in time-out to sending them outside for fresh air. Yet, even if we “do everything right”, it doesn’t always work.

“Behavioral interventions don’t work very well for chemical problems,” Jane Hershey informs us. Hershey is national director of the Feingold Association, a not-profit based on the diet and behavior work of pediatrician Ben Feingold. Hershey quotes a growing body of literature that connects synthetic and natural food substances with behavioral problems. The worst offenders? Common food additives - - particularly synthetic colors, artificial flavorings, and preservatives BHA, BHT, and TBHQ. Most are made from petroleum. We and our children are the first generations to ever experiment with them, and they are everywhere in processed foods.

So what’s wrong with a little petrol in a child’s Popsicle? Seventeen of 23 controlled studies reviewed by Center for Science and the Public Interest found that these additives (along with some natural foods like wheat and milk) can worsen the behavior of a least some children. Take tartrazine, known as FD& C Yellow 5, brightening anything from vitamins to soda and cheese. This common food coloring led to a disastrous restaurant dinner for an ADD-diagnosed child named Stuart, and his family, after he ate colored candy with Yellow 5 at the movie theater. He was bouncing off the walls, couldn’t focus, and wouldn’t eat. A behavioral intervention would be useless in this chemically-induced frazzle. He’s not alone, for a plethora of studies link this dye to learning, behavior and health problems, including a double-blind placebo-controlled study that found the dye not only triggered hyperactivity in sensitive children, but also reduced their zinc level. Zinc activates nearly 200 enzymes, most involving protein, thus is critical to children’s growth and development.

Molecules of foods and additives are carried from the intestines through the bloodstream to the brain, where they may affect brain chemistry in several ways. Some (like petroleum-based dyes, BHA, artificial vanillin, etc.) can act as “imposter” neurotransmitter molecules, binding to receptors in nerves and delivering a false signal. The result is like unwanted brain static. Others, like natural salicylates from apples, oranges and many other foods, can interfere with enzymes that are needed to break down and dispose of neurotransmitter molecules after they’ve delivered their message. The nerves may continue to fire randomly, creating “noise.”

A third way brain chemistry is altered is when an allergic response in sensitive individuals (to milk, wheat, etc) reduces brain levels of neurotransmitters (like noephinephrine). The brain tries to compensate by creating more “receptors” on nerve cells to “catch” the few neurotransmitters. But these extra receptors over-excite the nerves, confusing real messages with mere background noise. It’s like turning the volume up on a fuzzy radio station. It’s very loud, but you can’t decipher the message.

Since nerves, in concert with hormones, control virtually all body functions, even small interruptions in nerve transmissions can affect behavior, causing hyperactivity, difficulty focusing and learning, poor sleep, and more. The good news is that many synthetic additives flooding our childrens’ food supply are unnecessary and avoidable. With growing numbers of ADD/ADHD-labeled children resorting to drugs to calm and focus, it’s definitely worth pondering. Is your child sensitive to food ingredients? The task of identifying and eliminating them may feel labor-some, but will be well worth the peaceful rewards for your entire family

ELIMINATE OFFENDING FOODS
For more information, contact the Feingold Association www.feingold.org, 800/321-3287

STEP 1: Eliminate Synthetic Additives. Replace with additive-free, delicious foods

Synthetic Food Dyes: Chemical dyes, once made from coal tar, are now made from petroleum. Often labeled FD&C Yellow 5 or Red 40. May cause irritability, decreased attention span, anger & aggression, skin rashes, red cheeks, red ears.
Artificial Flavors: Found in virtually all processed foods, medicines and even toothpaste. Flavorings, like vanillin, can be made from anything. They are often created with hundreds of synthetic chemicals. Instead of fabricated grape-flavored drinks why not drink real grape juice?
Preservatives: BHA, BHT, TBHQ are also made from petroleum. Added to many cereals, crackers, cookies and other processed foods to prevent spoiling. May also cause allergic reactions with behavior problems.

STEP 2: Eliminate Natural Salicylates: Natural foods can cause problems, too, especially those with salicylates, like almonds, apples, berries, grapes, oranges, tomatoes, aspirin, mint flavoring & more (see www.feingold.org for full list). Eliminate all. Then add back one-at-a-time. Many sensitive people are able to use all or most natural salicylates.

STEP 3: Identify Allergic Foods and Eliminate. If the first changes don’t help, you can try restricted diets (while continuing to avoid additives). Common foods children are allergic to are peanuts, dairy, wheat, soy, corn, eggs, chocolate, shellfish. Allergens provoke the immune system to attack the food invader, causing anything from runny nose, earaches, throat congestion, watery eyes, skin rash and even flu-like symptoms. Eliminate one food at a time (or several) for 1-2 weeks. Add back the food & observe. Keep a food diary. It’s important to work with an allergist and dietitian since severe reactions can occur.

References
Feingold Association. "How Foods and Additives Affect the Brain: Pure Facts" Newsletter of the Feingold Association, Special Issue on Brain Chemistry, February 1995.

Studies reviewed: Egger J, Stolla A, McEwen L, "Controlled trial of hyposensitization in children with food induced hyperkinetic syndrome." The Lancet. 339:1150-53, May 1992; Egger J, Journal of Nutritional and Environmental Medicine, 9:353-357, 1997; Carter CM et al, "Effects of a Few Foods Diet in Attention Deficit Disorder" Arch Dis Child 69: 564-568, 1993; and Levitan H. 1977 Proc Natl Acad Sci USA 74: 2914.

Feingold Association. The Feingold Handbook. The Feingold Association,1999. www.feingold.org.

Hersey, Jane. "The Feingold Solution: Assessing the Role of Diet in Children Behavior. Mothering. No 118 May/June 2003, pp36-43.

Jacobson, Michael and David Schardt. "Diet, ADHD and Behavior: A Quarter Century Review." Center for Science and the Public Interest, Washington DC, 1999. www.cspinet.org.

Thompson, Laura. "Our Children Are What Our Children Eat: Nutritional Solutions for Improving Behavior." Health and School Performance. October 2000. www.drlaurathompson.com.

Uhlig T, Merkenschlager A, et al. "Topographic Mapping of Brain Electrical Activity with Food-Induced Attention Deficit Hyperkinetic Disorder." European Journal of Pediatrics. 156(7):557-561, 1997.

November 2003