Foods for Children with MTHFR

Introduction

MTHFR (methylenetetrahydrofolate reductase) is an enzyme that plays a vital role in the body's methylation process. Methylation is a biochemical process that helps to control gene expression and metabolic pathways. MTHFR mutations can lead to a range of health issues, including developmental delays and autism. Diet plays a crucial role in managing this condition. In this blog post, we will discuss foods that are beneficial for children with MTHFR.

Foods Rich in Folate

Children with MTHFR mutations have difficulty converting folic acid to its active form, which is called 5-MTHF. Folate is necessary for normal growth and development, and a deficiency can lead to various health problems. Foods that are rich in folate include leafy green vegetables, asparagus, broccoli, cauliflower, lentils, and beans. It is essential to note that synthetic folic acid found in fortified foods and supplements is not suitable for children with MTHFR mutations. (1)

Foods Rich in B Vitamins

Children with MTHFR mutations may have difficulty absorbing and metabolizing B vitamins. B vitamins play a crucial role in energy production, nerve function, and brain development. Foods that are rich in B vitamins include whole grains, poultry, fish, eggs, dairy products, leafy green vegetables, and legumes. It is advisable to opt for whole foods instead of fortified foods or supplements. (2)

Organic Foods

Children with MTHFR mutations may have difficulty detoxifying toxins in the body. Organic foods may reduce their exposure to pesticides, herbicides, and other toxins found in conventionally grown foods. Organic foods are also less likely to contain genetically modified organisms (GMOs), which may have adverse health effects on children with MTHFR mutations. (3)

Foods to Avoid

Children with MTHFR mutations may also need to avoid certain foods that may exacerbate their symptoms.

These foods include:

Processed Foods

Processed foods are often high in sugar, salt, and unhealthy fats and may contain additives and preservatives that can be harmful to children with MTHFR mutations. These foods offer little nutritional value and may contribute to inflammation and oxidative stress in the body. (4)

Gluten and Dairy Products

Some children with MTHFR mutations may have a gluten or dairy intolerance that can exacerbate their symptoms. Gluten is a protein found in wheat, rye, and barley, while dairy products contain a sugar called lactose. These foods can cause digestive issues, inflammation, and other health problems in some children. (5)

High Histamine Foods

Histamine is a chemical that is released by the immune system in response to an allergen or injury. Some children with MTHFR mutations may have difficulty metabolizing histamine, which can lead to allergy-like symptoms. Foods that are high in histamine include fermented foods, aged cheese, cured meats, and certain types of fish and shellfish. (6)

Conclusion

In conclusion, a diet that is rich in folate, B vitamins, and organic foods can help children with MTHFR mutations to manage their symptoms and support healthy growth and development. Avoiding processed foods, gluten, dairy products, and high histamine foods may also be beneficial. It is essential to avoid synthetic folic acid found in fortified foods and supplements and opt for whole foods instead. Organic foods may reduce their exposure to toxins found in conventionally grown foods. Consultation with someone experienced in MTHFR such as our MTHFR coach is recommended to develop a nutrition plan that meets the individual needs of the child.

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References:

Scherer, E., & Dowling, D. J. (2018). Nutrition in the treatment of developmental delay syndromes: Rett syndrome and Down syndrome. Nutritional therapies in developmental disabilities, 199-220.
Deth, R., Muratore, C., Benzecry, J., Power-Charnitsky, V. A., & Waly, M. (2008). How environmental and genetic influences combine to cause autism: A redox/methylation hypothesis. Neurotoxicology, 29(1), 190-201.
Benbrook, C. M. (2016). Trends in glyphosate herbicide use in the United States and globally. Environmental Sciences Europe, 28(1), 3.
Salas-Salvadó, J., Guasch-Ferré, M., Lee, C. H., Estruch, R., Clish, C. B., Ros, E., & the PREDIMED Investigators. (2016). Protective effects of the Mediterranean diet on type 2 diabetes and metabolic syndrome. Journal of Nutrition, 146(4), 920S-927S.
Fasano, A., Sapone, A., Zevallos, V., & Schuppan, D. (2015). Nonceliac gluten sensitivity. Gastroenterology, 148(6), 1195-1204.
Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185-1196.