Food allergy and sensitivity to gluten and dairy products in Autism Spectrum Disorder (ASD): A literature review
DOI:
https://doi.org/10.33448/rsd-v15i5.51079Keywords:
Autism Spectrum Disorder, Gluten, Casein, Food Hypersensitivity, Diet, Food, Nutrition.Abstract
Autism Spectrum Disorder (ASD) is a neurodevelopmental condition frequently associated with gastrointestinal alterations, food selectivity, and possible food sensitivities. Among the most investigated dietary components are gluten and casein, due to their relationship with inflammatory processes, intestinal microbiota imbalance, and behavioral manifestations in individuals with ASD. This study aimed to analyze, through a literature review, the relationship between gluten and dairy food sensitivity and allergy in the context of ASD, considering their gastrointestinal and neurobehavioral impacts. This is a descriptive literature review with a qualitative approach, conducted through searches in the PubMed, Scopus, SciELO, Google Scholar, BIREME, ScienceDirect, and CAPES databases. Studies published between 2013 and 2025 addressing exclusion diets and symptoms related to ASD were selected. The findings demonstrated that a significant portion of the studies reported improvement in gastrointestinal symptoms, reduction in irritability, improved attention, and decreased repetitive behaviors after the adoption of gluten-free and casein-free diets. However, heterogeneity among the results was observed, indicating that responses to dietary interventions vary among individuals. It is concluded that individualized nutritional intervention may represent an important complementary strategy in ASD management, provided that it is conducted with appropriate professional supervision.
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Copyright (c) 2026 Jocimare Ferreira Zanella, Ana Paula de Oliveira Silva, Ana Paula Gomes Neiva Leite, Cecília Lyrio de Oliveira Reis dos Santos, Daffily Priscilla Souza e Silva Gomes, Camila Helena de Souza Queiroz, Fernanda Geny Calheiros Silva
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