Diet and Dyslexia
What dietary changes can reduce visual, attentional and other difficulties associated with dyslexia?
A FAB Research Live Webinar and Q&A session
- with Professor John Stein and Dr Alex Richardson
The video recording of this event - together with downloadable handouts - is available
- FREE to FAB Associates (for other benefits of joining FAB as an Associate member - see HERE)
- Alternatively, this - and other individual FAB Webinars - can be accessed for a small fee via our FAB Webinar Library
In this webinar, Professor John Stein and Dr Alex Richardson give an expert overview of the latest evidence, followed by questions and discussion, on:
- What 'dyslexia' means and why its recognition matters
- How sensory processing – and vision in particular – plays a key role in the strengths and difficulties associated with dyslexia and related conditions
- Why nutrition is fundamental to support healthy brain development and function and therefore mood, behaviour and learning
- What common nutrient deficiencies and imbalances are implicated in dyslexia and related conditions
- What dietary changes could reduce the visual, attentional and cognitive problems associated with dyslexia, and help children and adults affected to achieve their full potential
Learn what the latest evidence shows about:
- nature and nurture in the development of dyslexia: how nutrition modifies the genetic and environmental interactions that shape our brains, behaviour and learning
- why visual processing is so important for skilled reading and spelling, and how sensory processing issues can contribute to both the strengths and difficulties associated with dyslexia
- how dyslexia differs from other developmental conditions such as ADHD, dyspraxia, and the autistic spectrum, and what they have in common
- links between dyslexia and some physical health issues - including allergies and immune disorders, gut and digestive difficulties, and chronic pain - that may provide clues to nutritional deficiencies or imbalances
- what dietary changes have been shown to reduce perceptual and cognitive difficulties associated with dyslexia, and improve wellbeing and performance - in children and adults
Hear from two of the world’s leading experts in this area, and get your own questions answered.
Hear from two of the world's leading experts in nutrition and mental health - Professor John Stein and Dr Alex Richardson - and get the chance to ask them your questions.
Professor John Stein
Emeritus Professor at the Department of Physiology, Anatomy and Genetics, and Senior Research Fellow of Magdalen College, University of Oxford.
John Stein, FRCP, FMed. Sci, studied Medicine and Neurology at Oxford University, and became a tutor of medicine at Magdalen College, Oxford and researcher and lecturer in Neurophysiology in 1970. He is internationally known for his pioneering research into the neurological basis of both vision and movement – which led to the development of new treatments for conditions including Parkinson’s disease and dyslexia.
He also has a strong interest in the links between nutrition, behaviour and mental health, and is a Trustee and Chair of the Science Advisory Council at the Institute for Food, Brain & Behaviour. His ‘magnocellular’ theory of dyslexia – and its implications for vision, attention and other aspects of cognition – led on to studies of omega-3 fatty acids in dyslexia and related conditions; and trials of broader nutritional treatments for antisocial behaviour in young offenders.
By coincidence (although they both grew up eating a lot of fish) John’s brother is the TV fish chef, Rick Stein – but John doesn't cook fish; and his brother does not do neuroscience!
Dr Alex Richardson
Founder of FAB Research, world-renowned researcher, author, and educator.
Alex Richardson, DPhil(Oxon), PGCE, FRSA, became interested in dyslexia and related conditions from her early work in teaching – leading to her DPhil at Oxford with John Stein (Neurophysiology), and Gordon Claridge (Experimental Psychology). The links she found then between neurodevelopmental and psychiatric disorders - involving not only vision, attention, cognition, but also allergies, immune disorders and other physical symptoms – led to her pioneering studies of omega-3 for conditions including ADHD, Dyslexia, Dyspraxia, Depression, Bipolar disorder, Schizophrenia and Huntington’s Disease; and for behaviour and learning in children from the general school population.
She is now one of the world's leading experts in nutritional neuroscience, with her 100+ publications including experimental and population studies with brain imaging, genetic, biochemical and psychophysical measures, as well as clinical trials of nutritional treatments for neurodevelopmental and mental health conditions.
Her book for parents and professionals, "They Are What You Feed Them" explains how children’s diets can - and do - affect their behaviour, learning and mood, and offers easy-to-follow, practical and evidence-based advice.
BOOK NOW!
Diet and Dyslexia
Join leading international researchers Professor John Stein and Dr Alex Richardson for presentations and discussion of the scientific evidence on how nutrition affects brain development and function - and its relevance for dyslexia and related conditions
All proceeds from this event will go to Food And Behaviour (FAB) Research to support its work Registered Charity No: SC034604, Company No: SC 253448. www.fabresearch.org
"FAB has raised my awareness of the importance of a healthy diet for all, not just those with behavioural issues, problems."
- Early Years Officer, Local Authority
"FAB Research provides a wealth of valuable information which isn't always available elsewhere - and in an easily digested form."
- GP and Medical Advisor
Who is this webinar for?
Anyone interested in dyslexia, and its links with nutrition
- for personal or professional reasons
• Individuals • Students & Researchers • Professionals • Policymakers
This webinar is designed to help anyone - whatever their background, education and training:
- to understand how food and diet can affect behaviour and learning - with a particular focus on the visual, attentional and cognitive difficulties associated with dyslexia.
- to find out more about the practical ways that nutrition can help to support better health, wellbeing and performance in people with dyslexia and related conditions.
What To Expect
This webinar will provide information and resources that are not part of any 'standard' approaches to the identification or management of dyslexia - because most research and professional training in this area completely ignores the possible role of nutrition and diet.
In their presentations, Professor John Stein and Dr Alex Richardson will outline and explain:
- The major impact that nutrition and diet have on the way that children's brains develop, and function - and therefore their mood, behaviour and ability to learn.
- Why it is not surprising that specific behaviour and learning difficulties like dyslexia, dyspraxia, ADHD and autism have become more common - and more severe - now that most people are eating 'modern, western type diets', rich in ultra-processed foods.
This does NOT mean that diet 'causes' dyslexia - or ADHD, or autism, or any other developmental or mental health condition.
All of these conditions are highly complex and 'multifactorial' - meaning that they arise from the interaction of numerous different biological, psychological and social factors.
Their exact 'causes' will therefore always differ between individuals - and this means that there is always considerable variability within any group of children or adults selected for 'dyslexia', 'ADHD' or any other purely descriptive 'diagnostic' label.
However, there is good evidence that improving nutrition and diet CAN make a significant difference for at least some children (and adults) with these conditions.
Hear from our speakers
Iodine deficiency affects many people in the UK - but pregnant mothers are particularly vulnerable; and these subtle nutritional deficiencies can affect their unborn child's development, with lifelong consequences.
Dr Alex Richardson and Professor John Stein discuss the issue in this short clip.
How much iodine is enough?
Read FAB's new article (here) on the importance of iodine intake in pregnancy for children's brain development and future outcomes - with links to further information, and practical dietary recommendations to help optimise iodine status.
What is FAB Research?
Food and Behaviour Research (FAB Research), established in 2003 by Dr Alex Richardson DPhil (Oxon), PGCE, FRSA, is a charitable organisation dedicated both to advancing scientific research into the links between nutrition and human behaviour and to making the findings from such research available to the widest possible audience.
Our mission: We are committed to improving current knowledge and awareness of the effects of nutrition and diet on human behaviour, learning and mood. We aspire to be a leader of scientific research into how nutrition affects the human brain and mind, and an intellectual and strategic force for improving public education and professional practice in this domain.