Virtual Medical Centre

FAILSAFE Diet for Attention Deficit Hyperactivity Disorder (ADHD)

• What is the FAILSAFE diet?
• History of the FAILSAFE diet
• Foods eliminated from a FAILSAFE diet
• Foods included in a FAILSAFE diet
• Eating plan for the FAILSAFE diet

What is the FAILSAFE diet?

FAILSAFE stands for Free of Additives, Low in Salicylates, Amines and Flavour Enhancers. It is a diet which focuses on reducing your intake of three chemical compounds that occur naturally in many fresh foods, as well as food additives and preservatives. These chemical compounds are:

• Salicylates
• Amines
• Glutamine

FAILSAFE and other similar diets are also known as elimination diets. The compounds eliminated from the FAILSAFE diet cause adverse reactions (e.g. hives) in food intolerant individuals, and can also lead to mood disorders including attention deficit hyperactivity disorder (ADHD), digestive disorders and sleeping problems in this group.

The aim of following a FAILSAFE diet is therefore to reduce food intolerance and its symptoms by eliminating, or significantly reducing, an individual's intake of salicylates, amines and artificial additives.

History of the FAILSAFE diet

Scientists at Sydney's Royal Prince Alfred Hospital began developing the FAILSAFE diet in the 1970s in response to evidence that foods containing artificial compounds, salicylates and amines exacerbate allergic skin reactions.

In the 1950s, scientists conducted trials which demonstrated that aspirin, a salicylate-containing analgesic, could cause or worsen skin irritations and allergies in people with food intolerance.

In the 1960s and 1970s, many food additives (e.g. tartrazine) were tested and were similarly shown to cause allergic reactions. Scientists also noted that many individuals who had adverse reactions to aspirin also had adverse reactions to tartrazine and other food additives.

In the 1970s, nutritionists and allergists began to develop and trial diets that eliminated foods containing additives and salicylates. Many of these proved successful in reducing or eliminating allergic reactions in food intolerant individuals. For example, in 1976 a diet which eliminated salicylates, preservatives and azo dyes was shown to reduce allergic symptoms in 57% of participants, and completely eliminate symptoms in 24%. However, little was known at the time about the natural salicylate content of many foods, and thus completely eliminating salicylates from a diet was not possible.

The development of the FAILSAFE diet involved testing the salicylate content of a large number of food products commonly consumed in Australia (e.g. spices, fruits). These experiments identified fresh fruits and vegetables, tea, spices, peppermint and liquorice as containing high levels of salicylates, and therefore as food which should be eliminated from the diets of food intolerant individuals. Existing elimination diets were then modified to eliminate foods previously unknown to contain salicylates (e.g. curry powder). A number of other natural and artificial compounds that contribute to allergic reactions were also identified during the development of the FAILSAFE diet.

Foods eliminated from a FAILSAFE diet

The FAILSAFE diet eliminates all foods containing salicylates and amines, as well as foods that include many types of artificial colours, preservatives and flavours.

As many fresh foods contain naturally occurring salicylates and most processed foods contain artificial additives, this means eliminating many foods which are frequently consumed as part of a typical balanced diet. Specifically, an individual adhering to the FAILSAFE diet should avoid the following additives, in addition to natural sources of salicylates (e.g. most fresh fruits):

• Colours
  • All artificial colours
  • Natural colour 160b (annatto)
• Preservatives
  • Sorbates 200–203
  • Benzoates 210–213
  • Sulphites 220–228
  • Nitrates and nitrites 249–252
  • Propionates 280–283
• Synthetic antioxidants
  • Gallates 310–312
  • Tertiary butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) 319–321
• Flavour enhancers
  • Glutamates, including MSG 620–625
  • Ribonucleotides 627, 631, 635
  • Hydrolysed vegetable protein
• Artificial flavours

In practical terms, this means avoiding many prepared and fresh foods, including:

• Fruit: All fruits except pears with the peel removed
• Take away foods: Food from major fast food chains, fish and chips shops, pizza, hot dogs, barbeque chicken and Chinese food
• Frozen foods: TV dinners, pastries and ice cream
• Processed meat and cheese
• Bakery products: Most breads, pies, sausage rolls and cakes
• Savoury snacks: Flavoured potato and corn chips, pies, sausage rolls, two minute noodles, savoury biscuits and dips
• Sweet snacks: Ice cream, sweets, sweet biscuits and chocolate
• Beverages: Juice, cordial, sports drinks and teas

Foods included in a FAILSAFE diet

The foods included in a strict FAILSAFE diet are mainly fresh and unprocessed. Once you have been on a FAILSAFE diet long enough for symptoms of food intolerance to go away (usually about 2 weeks), you may reintroduce foods one by one to see if they induce symptoms. Foods which do not cause intolerance may be reintroduced to the diet.

The basic elimination diet which must be adhered to until symptoms have reduced includes:

• Staple foods: Semolina, wholemeal and white flour, rice, rice noodles and rice bubbles
• Meat: Beef, chicken and lamb
• Fruit: Pears with the peel removed
• Vegetables: Carrots, lettuce and parsley
• Fats: Olive, sunflower and safflower oils
• Flavour enhancers: Salt and pepper, malt vinegar

Eating plan for the FAILSAFE diet

Breakfast

• Semolina bread with pear jam

Lunch

• Grilled beef
• Lettuce and parsley salad (dressing of malt vinegar and olive oil)

Dinner

• Fried battered chicken (using flour)
• Rice
• Boiled carrots
• Lettuce and parsley salad (dressing of malt vinegar and olive oil)

Snacks

• Peeled pear
• Handful of sunflower seeds