dna iconPilot Study NICDS


Pilot Study NICDS

Nutritional Intervention for Children with Down’s Syndrome  2007


Professor Michael A Crawford, PhD, CBiol, FIBiol, FRCPath (IBCHN), Professor Keb Ghebremeskel PhD, CBiol, FIBiol (IBCHN), Nina Brierley, BSc Hons RD, Adv Dip Diet (IBCHN), Marita Neville, BSc Hons RD (IBCHN), Dr Allain Amadorbueno, PhD (IBCHN)


DSRF in Association with the Mother and Child Foundation and Institute of Brain Chemistry & Human Nutrition


IBCHN, The Science Centre, London Metropolitan University


A nutritional study looking at the intake and effect of omega 3 and omega 6 fatty acids in children with Down’s syndrome (DS) is currently underway at the Institute of Brain Chemistry and Human Nutrition in London. 


There have been recent studies into how certain fatty acids can benefit the general population suffering with Alzheimer’s Disease (AD). Adults with Down’s syndrome however are predisposed to Alzheimer’s Disease and the onset is much earlier, sometimes it presents in the 30’s.


To identify if children with Down’s syndrome have an adequate intake of these fats and if they use them differently from their non-affected siblings.


Each family recruited has completed a 7 day food diary for each household member. The children have then been required to give a blood sample, which was timed to coincide with any routine blood tests at their local outpatient/ GP practice.  These blood tests have been analysed for different fatty acids in the red blood cells and the plasma by Dr Allain Amadorbueno in the research laboratory at Science Centre, London.  This will be repeated at six monthly intervals.


When the food diaries have been analysed by a Registered dietitian, the results will be fed back in a detailed report advising on any changes that need to be made.


Initial results have identified differences in the way certain types of fatty acids are used between Down’s syndrome children and their siblings.

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