Down syndrome
Down syndrome, also called trisomy 21, is one of the most widespread genetic diseases in the world; it affects chromosome 21, of which it provides a third pair. It has an incidence of 8% on hereditary alterations and, according to the statistics, at least 1 affected subject is born, every 1, 000 healthy.
Down syndrome is associated with other disorders, malformations and physical manifestations, each of which is deeply linked to the type of mutation due to gene expression.
Sometimes, due to its behavioral and physical repercussions, Down syndrome can create a generalized eating disorder.
Dietary Complications
From a dietetic and nutritional point of view, Down syndrome often accompanies certain pathologies. Among these, some occur at an early age and others in an advanced period; of the first we recognize:
- Obesity
- Gastroesophageal reflux and vomiting
- Leptino resistance
- Celiac disease
- Disorder of the lipid profile
- Constipation
- Type 1 diabetes mellitus.
Of those most likely in late age we cite:
- Osteoporosis
- Autoimmune disorders (psoriasis, pancreatitis, inflammatory bowel disease, etc.)
- Cardiological disorders
- Alzheimer's disease.
It is therefore deducible that the diet for Down syndrome is aimed at the prevention or moderation of these comorbidities. On the other hand, it would be unthinkable to encompass all the nutritional needs of these clinical pictures in a single food scheme. Ultimately, the diet for Down syndrome varies based on the type of heart failure or major malformation.
Down Syndrome and Oxidative Stress
Down syndrome is related to a lack of regulation / compensation of reactive oxygen species (ROS).
These, which are classified as free radicals, exert an oxidizing action harmful in many cellular functions, from the genetic expression of proteins to neurodegeneration.
Down syndrome includes a defect in the mitochondrial function of various cell types, responsible for: hypotonia, immune changes, type 1 diabetes mellitus, Alzheimer's disease, degeneration and therefore premature aging.
To attempt to compensate for this drawback, it is possible to increase the supply of mitochondrial nutrients, ie those molecules that tend to protect the aforementioned organelles from oxidative damage (of ROS), improving their functioning. Among these, the most important are: acetyl-L-carnitine, alpha-lipoic acid (ALA), ascorbic acid, tocopherols, coenzyme Q10 (ubiquinone, CoQ10) and estradiol or similar.
In addition to taking food supplements or drugs, it is possible to increase the dietary intake of antioxidants by preferring certain foods; in particular:
- For acetyl-L-carnitine and alpha-lipoic acid: meat and offal
- Ascorbic acid or vitamin C: hot peppers and peppers, citrus fruits, parsley, apples, lettuce etc.
- Tocopherols or vitamin E: oil seeds (eg almonds or sunflower seeds), derived oils, basil and other spices
- Coenzyme Q10: in vegetables and especially in broccoli, in spinach, in peanuts, in soy and in whole grains
- Phytoestrogens: similar to estradiol, they are contained mainly in soy.
Motor Power Problems
Other eating problems affecting Down syndrome affect the motor sphere.
In fact, it is not uncommon for these subjects to present with facial dysmorphism, alterations in muscle coordination, difficulty modulating the intensity of movements that compromise chewing, reduced tongue movements, etc.
In practice, considerable difficulties arise in drinking, chewing and swallowing. Not surprisingly, some statistical research shows a clear tendency to limit both water and liquid foods and beverages.
Food Preferences
Experimental data suggest that people with Down syndrome have a strong tendency to eat bread, pasta, preserved meat (salami) and sweets. On the contrary, they tend to neglect the consumption of fruit and vegetables.
This implies an energy surplus, with an excess of the fraction of simple sugars, sometimes of total proteins and saturated fats; on the other hand, there is a lack of minerals (especially calcium), fibers, vitamins and antioxidants.
Conclusions
The nutritional needs of subjects with Down syndrome are similar to those of ordinary people; however, the importance of antioxidant factors should not be overlooked, which is very important for mitochondrial health and the prevention of degenerative diseases.
In a balanced diet, all nutrients are present in satisfactory quantities, but it is essential to carefully cure the global dietary distribution to guarantee the concentration of minerals and fibers, as well as guaranteeing the optimal ratio of fatty acids (saturated and unsaturated) and carbohydrates (simple and complex).
In the case in which Down's syndrome is associated with pathologies of nutritional or metabolic interest (such as obesity, type 1 diabetes mellitus, celiac disease, reflux, constipation, etc.), it is necessary that the diet is extremely specific, see :
- Diet for obesity
- Type 1 diabetes mellitus diet
- Diet for celiac disease
- Diet for gastroesophageal reflux
- Diet for constipation
