Fortification of pasta with barley fraction high b-glucan and quinoa flour

Abstract EN

This research was applied on two groups of autistic school children (6-10y).

Group1 consumed experimental meals which had industrial products that containing preservatives snacks and cans in addition the experimental natural herbs and foods containing antioxidants.

Group 2 consumed healthy diets containing antioxidants in natural herbs and foods according to the recommend dietary allowances supplemented and preventing all industrial foods containing preservatives snacks and cans for6 consecutive months.

The experimental diets were analyzed that showed increase the content of the average intake of calories carbohydrate, fiber, protein, fat, cholesterol, vitamins and minerals compared with the ordinary diet consumed at the start of the experiment.

Anthropometric results indicated that body weight and body mass index (BMI) of the autistic children in group1 was significantly increased in contrary to group 2 at the end compared to the corresponding values at the start the study.

Serum total calcium level was increased significantly but iron, lead and catalase enzyme levels were significantly reduced in groups 1 while serum hemoglobin and mercury were significant reducedin group 2 at the end compared to the values of the start.

Serum ferritin, HDL-c, vitamins (C&E) and glutathione peroxidase activity were significantly increased but serum copper concentration was decreased while serum total cholesterol, triglyceride, LDL-c ionized calcium level were in a non-significant reduction after consuming the experimental diets to the both groups (1&2) at the end compared with the mean values at the start of the study.

It could be concluded that antioxidants as natural food and herbs improved the health status of autistic children under investigation.

Key words: Autism children –antioxidant- healthy foods- herbs.