Conventional versus Modified Ketogenic Diets in Autism Spectrum Disorder: Transforming and Shaping Future Approaches

Document Type : Review Article

Authors

1 Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India

2 Department of Food & Nutrition, Brainware University, Barasat campus, Kolkata -700125, India

10.30476/ijns.2025.107079.1482

Abstract

Recently researchers have highlighted the advantages and disadvantages of modified ketogenic diet (MKD) and optimum use of this dietary intervention for providing personalised nutrition in individuals having Autism Spectrum Disorder (ASD). This study aimed to provide a comprehensive review and analysis of the effects of the Ketogenic Diet (KD) and its MKD on individuals with ASD. The KD is a highfat, low-carbohydrate dietary regimen that mimics the metabolic state of fasting by triggering ketosis, a process where the body shifts from
using carbohydrates to fats as its primary energy source. The MKD, a more flexible adaptation of the traditional KD, permits a slightly higher intake of protein and carbohydrates; while still sustaining ketosis. Both diets have shown potential in influencing key factors associated with ASD, including neurotransmitter activity, gut microbiome composition, cognitive function, behavior, and overall quality of life. This review delves into the mechanisms by which KD and MKD may benefit individuals with ASD, drawing insights from both animal models and human case studies. Additionally, it explores the therapeutic potential and limitations of these dietary strategies, particularly in addressing co-occurring conditions frequently observed in those with ASD. Through this analysis, the study seeks to shed light on the promise of nutritional interventions (carbohydrate modification, addition of probiotics, omega 3 fatty acids and selenium) in the broader management of autism-related challenges.

Highlights

Pranaya Dutta (Google Scholar)

Sayani Pal (Google Scholar)

Soumi Chakraborty (Google Scholar)

Keywords

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International Journal of Nutrition Sciences
Volume 10, Issue 4 - Serial Number 4
December 2025
Pages 546-560

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