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- Creators: School of Life Sciences
Description
Autism Spectrum Disorder is a disorder that makes learning, socializing and daily living much more challenging for affected children and adults because of their atypical behaviors. A few examples of these behaviors are repetitive movements, impulsive actions, inability to communicate in a social setting, and many more. There is a stigma behind autism that is caused by those who are not well informed on the disorder. These people lack information, and in the past, it was assumed that the disorder is caused by "bad parenting." The parents are then afraid of social shame brought upon them by their child and neglect or avoid a diagnosis for their child's disorder. This becomes a vicious cycle that has negative effects on the affected individuals and their loved ones. Neglect of a diagnosis may also be caused by misinformation interpreted by the parents as their child develops. The parents do not realize this child developing outside of normal behavioral patterns. Years of research have been done to attempt to alleviate the symptoms of autism and cure the disorder. The Autism and Asperger's Program at ASU has developed a year-long dietary plan that increases supplementation to alleviate nutritional deficiencies in participants with autism. These deficiencies include vitamins, minerals, essential fatty acids, sulfate, carnitine, and digestive enzymes such as sucrase, maltase, and lactase. The participants were also put on a gluten-free casein-free diet toward the end of the study. To test the effectiveness of the treatment, the Severity of Autism Scale (SAS) and Social Responsiveness Scales (SRS) were used. The SAS tested the overall severity of ASD participants by rating them from one to ten, ten being "very severe" in terms of ASD symptoms. The results of this scale were compared at the beginning of the study (day 0) and at the end of the study (day 365). The SRS tested the social responsiveness of participants in the form of overall SRS and five subscales that included awareness, cognition, communication, motivation, and mannerisms. These results were also compared at the beginning and end of the study. After analysis of the data, there seemed to be no correlation between age and severity of autism/social responsiveness of participants. There was also no statistically significant data to suggest that there was a correlation between gender and severity of autism/social responsiveness of participants. However, there was statistically significant evidence that the treatment group did improve over the non-treatment/delayed treatment group in both the SAS and SRS. Neither age nor gender had a significant effect on the effectiveness of the treatment. These positive findings suggest that the integrated dietary
utritional therapy was beneficial, and future research on dietary treatments for autism and other disorders is recommended. This may also further discoveries of affected epigenomes with regards to nutritional treatments in disorders like ASD. The epigenome is the methylation and demethylation of the genome that mediates gene expression.
utritional therapy was beneficial, and future research on dietary treatments for autism and other disorders is recommended. This may also further discoveries of affected epigenomes with regards to nutritional treatments in disorders like ASD. The epigenome is the methylation and demethylation of the genome that mediates gene expression.
ContributorsGutgsell, Crystal Megan (Author) / Adams, James (Thesis director) / Pollard, Elena (Committee member) / School of Life Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2016-05
Description
Western diets, high in dietary fat and red meat, are associated with hyperglycemia and weight gain, symptoms that promote insulin resistance and diabetes. Previous studies have shown that elevated glucose promotes glycation of circulating proteins such as albumin, which is thought to lead to hyperglycemia complications. It was hypothesized that diets with no meat consumption (pesco-vegetarian and lacto-vegetarian) would reduce protein glycation, in comparison to a diet with meat. Forty six healthy adult omnivorous subjects were randomized into one of three groups and instructed to either consume red meat (i.e. meat) or poultry twice per day (control), eliminate meat and increase fish consumption (pesco-vegetarian), or adopt a vegetarian diet devoid of fish, meat or poultry (lacto-vegetarian) for four weeks. Fasting plasma samples were collected from participants at baseline and after 4 weeks of the dietary intervention. Plasma glucose concentrations were measured using a commercially available kit. Percent glycated albumin was measured on a separate aliquot of plasma by mass spectrometry. Plasma glucose concentrations were significantly increased following 4-weeks of pesco-vegetarian diet (P=0.002, paired t-test). Neither the lacto-vegetarian (P=0.898) or the control diet (P=0.233) affected plasma glucose concentrations. Despite the significant increase in plasma glucose following a pesco-vegetarian diet, no change in percent glycated albumin was observed (P>0.50, ANOVA). These findings may indicate a protective effect of the pesco-vegetarian diet on protein glycation in the presence of elevated plasma glucose and suggest the need for additional studies to examine the link between increased fish consumption and glucose regulation.
ContributorsRaad, Noor (Author) / Sweazea, Karen (Thesis director, Committee member) / Borges, Chad (Committee member) / Barrett, The Honors College (Contributor) / School of Life Sciences (Contributor)
Created2015-05
Description
A plant based diet may seem intimidating and unwholesome, as it restricts major food groups, such as meat, dairy, and eggs from a diet. The foods restricted are, undeniably, major sources of protein in a diet. However, focusing mainly on four categories, fruits, vegetables, legumes, and grains, I have tested out plenty of recipes to create a cook book that is comprised of nutritious, protein filled, plant based recipes. The cook book is attached to a well-researched "guide book" for new vegans. The guide book contains answers to many asked questions, tips, and tricks to follow a plant based diet with ease. I have written a supplemental paper that includes and explains my blood work from before and after my plant based diet that ties together, and proves, that most nutrients, namely excluding vitamin B12, can be found through a proper and balanced plant based diet. A proper plant based diet can help regulate irregular balances and deficiencies, as I found through my own blood work. Through the research of different texts and scientific journals, I am able to conclude that a proper plant based diet can provide the same, if not more, nutrients that an animal based diet can, as well as provide a sustainable way of living. With an increase in the worlds population, planet Earth must be able to provide a home and food for 2 billion more people. A vegan diet is sustainable for the environment, in comparison to an animal diet, as it cuts down exponentially on the space, water, and food necessary to sustain animal meat.
ContributorsShemesh, Ariel (Author) / Wilson, Kyle (Thesis director) / Heller, Jenna (Committee member) / Jacobs, Mark (Committee member) / Department of Finance (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
Description
The purpose of this cookbook and ingredient index is to simplify the reasoning behind eating a plant based diet--including how it can be beneficial to your health, and what benefits each ingredient provides. These recipes have been cultivated and modified over time to provide nutritious meals that are also tasty. I was introduced to healthy eating at a young age, and have been fascinated by it ever since. The recipes and information conveyed about a plant based diet have come from the many books read and research I have done on the subject. This paper will walk you through how I started this journey, and go on to show a basic overview of what makes up the foods we consume and why we need them. The cookbook portion of my Thesis contains recipes for breakfast, lunch, dinner, snacks, sauces, and dessert. Following the cookbook is an ingredient index that goes through the majority of ingredients used in my recipes, and what health benefits they provide. I hope that by reading this, others will be inspired to use more plant-based whole foods in their diet, and realize the healing that can come from them.
ContributorsMartin, Ashley (Author) / Barth, Christina (Thesis director) / McMullen, Mary (Committee member) / School of Life Sciences (Contributor) / Dean, W.P. Carey School of Business (Contributor) / School of Art (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
Description
An autoimmune disease is a health condition in which the immune system attacks your body due to the inability to differentiate between foreign cells and your own cells. There are over 80 autoimmune diseases that affect the human body, but we specifically want to focus on three diseases: Crohn’s Disease, Rheumatoid Arthritis (RA), and Multiple Sclerosis (MS). These three autoimmune diseases affect young adults the most and impact three integral parts of the body – the GI tract, musculoskeletal system, and the central nervous system, respectively. We would like to further research how nutrition and diet can affect individuals with these autoimmune disorders. We want to better understand the role diet plays in maintaining both the physical and mental health condition of an individual with an autoimmune disease. Stress has been hypothesized to be a factor in the triggering of an autoimmune disease and we have noticed how stress can be a major factor on a person’s daily food choices and intake. We are also interested in how we can incorporate this knowledge of the benefits of nutrition into routine patient care. Within the healthcare setting, we have both witnessed first-hand how patients were able to improve as well as maintain their physical health condition via their diet. For example, through an appropriate diet, patients were able to show improvements in their lab work and/or maintain and prevent health conditions such as autoimmune disorders. Therefore, we would like to better understand how diet can control and/or manage autoimmune disorders.
ContributorsCheng, Elizabeth (Author) / Palakodaty, Srikari (Co-author) / Don, Rachael (Thesis director) / Martinelli, Sarah (Committee member) / Barrett, The Honors College (Contributor) / Department of Psychology (Contributor) / School of Life Sciences (Contributor)
Created2023-05
Description
Birds maintain resting plasma glucose concentrations (pGlu) nearly twice that of comparably sized mammals. Despite this, birds do not incur much of the oxidative tissue damage that might be expected from a high pGlu. Their ability to stave off oxidative damage allows birds to serve as a negative model of hyperglycemia-related complications, making them ideal for the development of new diabetes treatments with the potential for human application. Previous studies conducted by the Sweazea Lab at Arizona State University aimed to use diet as a means to raise blood glucose in mourning doves (Zenaida macroura) in order to better understand the mechanisms they utilize to stave off oxidative damage. These protocols used dietary interventions—a 60% high fat (HF) “chow” diet, and a high carbohydrate (HC) white bread diet—but were unsuccessful in inducing pathologies. Based on this research, we hypothesized that a model of an urban diet (high in fat, refined carbohydrates, and sodium) might impair vasodilation, as the effect of this diet on birds is currently unknown. We found that tibial vasodilation was significantly impaired in birds fed an urban diet compared to those fed a seed diet. Unexpectedly, vasodilation in the urban diet group was comparable to data of wild-caught birds from previous research, possibly indicating that the birds had already been eating a diet similar to this study’s urban diet before they were caught. This may constitute evidence that the seed diet improved vasodilation while the urban diet more closely mimicked the diet of the birds before the trial, suggesting that the model of the urban diet acted as the control diet in this context. This study is the first step in elucidating avian mechanisms for dealing with diabetogenic diets and has potential to aid in the development of treatments for humans with metabolic syndrome.
ContributorsRenner, Michael William (Author) / Sweazea, Karen (Thesis director) / Johnston, Carol (Committee member) / Basile, Anthony (Committee member) / Dean, W.P. Carey School of Business (Contributor) / School of Life Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
This study was conducted to observe the effects of varying diets on weight regain after caloric restriction. Touted as a potentially effective non-invasive treatment to obesity, caloric restriction uses the gradual decrease in caloric intake to aid in weight loss. However, once a patient is taken off caloric restriction, a marked regain of weight regain occurs, nullifying the weight loss from caloric restriction. To find ways to suppress this weight regain, this study observed the effects of four different diets: low-fat diet (chow), high-fat diet (HFD), 0.5% concentration menthol infused chow, and 1% concentration menthol infused chow. Over a span of 3 years, 43 male Sprague-Dawley rats were placed through a strict feeding protocol: 3 weeks of chow food (3.1 kcal/gram), 8 or 12 weeks of HFD (5.42 kcal/gram), and caloric restriction for 4 weeks. Separate data analysis was conducted for the year 2017-2018, due to a slightly different protocol when compared to 2018-2019 and 2019-2020.
In 2017-2018, the results showed that 0.5% menthol (n=4) suppressed weight gain more effectively than both the baseline chow diet (n=4, p=0.022) and the HFD (n=4, p=0.027). Again in 2018-2020, the 0.5% menthol (n=6) showed promising results, showing significant suppression of weight gain when compared to chow (n=13, p=0.022). Unfortunately, the difference in weight gain in 1% menthol (n=6) was inconclusive when comparing to both chow and HFD. Although 1% menthol was inconclusive in its efficacy in suppressing weight regain, the promising results on 0.5% menthol show that menthol has the potential to be an effective treatment to both prevent rapid weight gain and maintain weight loss from caloric restriction.
In 2017-2018, the results showed that 0.5% menthol (n=4) suppressed weight gain more effectively than both the baseline chow diet (n=4, p=0.022) and the HFD (n=4, p=0.027). Again in 2018-2020, the 0.5% menthol (n=6) showed promising results, showing significant suppression of weight gain when compared to chow (n=13, p=0.022). Unfortunately, the difference in weight gain in 1% menthol (n=6) was inconclusive when comparing to both chow and HFD. Although 1% menthol was inconclusive in its efficacy in suppressing weight regain, the promising results on 0.5% menthol show that menthol has the potential to be an effective treatment to both prevent rapid weight gain and maintain weight loss from caloric restriction.
ContributorsLee, Justin (Author) / Van Horn, Wade (Thesis director) / Baluch, Debra (Committee member) / Herman, Richard (Committee member) / School of Life Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
Oral health encompasses a wide variety of conditions with two of the primary conditions being enamel degradation and periodontal disease. These ailments are intertwined and are known to be prevented by a combination of good oral hygiene and a balanced diet. Despite this, incidence rates of oral health conditions in both high and low-and-middle income countries remain high. Periodontal disease prevention is of particular relevance due to its correlation with cardiovascular disease. One highly popular diet that could serve as an alternative strategy in combatting these oral health conditions is intermittent fasting. Intermittent fasting has shown promise in decreasing systemic inflammation and blood glucose levels, both of which are correlated with periodontal disease and enamel degradation. To explore this relationship between intermittent fasting and oral health a 9-week experimental protocol with 4 randomly established groups was completed. These groups included ad libitum high and low-fat groups, and time restricted feeding high and low-fat groups. After the 9-week protocol the mice were sacrificed, and their intact jaws and gingiva tissue were isolated. Three primary methods were used to quantify the effects of intermittent fasting on oral health: comparing the enamel density between groups, comparing the alveolar bone recession between groups, and comparing the gene expression of periodontal disease markers between groups. Body composition and fasting blood glucose levels of the mice were also quantified. We found that the fasting groups had lower average fasting blood glucose levels and maintained a more physiologically ideal body composition. Despite this, the oral health analyses did not have any consistent significant results. The results of this study suggest that despite intermittent fasting’s role in blood glucose levels and body composition regulation, it has minimal effects on enamel degradation and periodontal disease development.
ContributorsCollis, Graham (Author) / Jakiche, Michael (Co-author) / Roberts, Joseph (Thesis director) / Johnston, Carol (Committee member) / Barrett, The Honors College (Contributor) / School of Life Sciences (Contributor)
Created2024-05