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22 December 2023 | Story Michelle Nöthling | Photo Anja Aucamp
Dr Munita Dunn-Coetzee
According to Dr Munita Dunn-Coetzee, it is increasingly recognised that females with ADHD portray a different ‘picture’ in terms of behaviour, symptoms, and comorbidities when compared to males with ADHD.

I’m a failure as an adult. I’m a disappointment as a colleague. I’m a lousy friend. I’m a burden as a wife. I’m a bad mom and I’m constantly scrambling to try and hide it.

This is the secret interior reality of a group of neurodivergent adults who have been long overlooked by scientists and doctors alike. The Lost Generation. It is now recognised that there is an entire generation of women out there who have battled with ADHD (attention-deficit hyperactivity disorder) their entire lives – and don’t know it.

Women and girls living with ADHD

For decades, ADHD has been predominantly associated with hyperactive young boys bouncing off the walls. The reason for this widely-held misconception is due to the fact that studies originally focused on young European American boys – their symptoms becoming the benchmark for all. Women were not even included in ADHD studies until the late 1990s, and the first long-term study on girls was only conducted in 2002. The results? Girls’ ADHD symptoms bear little resemblance to those of boys. Dr Munita Dunn-Coetzee, Director of Student Counselling and Development at the UFS, agrees. “It is increasingly recognised that females with ADHD portray a different ‘picture’ in terms of behaviour, symptoms, and comorbidities when compared to males with ADHD. Females are less likely to be identified and referred for assessment, and their needs are less likely to be met.” Therefore, the majority of girls and women with ADHD remain un- or misdiagnosed.

But what does ADHD in women look like? First, let’s take a step back. There are three types of ADHD: the hyperactive type, the inattentive type, and the combined type – which includes both hyperactivity and inattention. Hyperactivity in females is much more likely to present internally, in the mind, and inattentiveness as daydreaming and disorganisation. This is much more than sitting still in class or having trouble with homework. Faced with behavioural and social pressures to perform, girls often learn to mask and overcompensate for their problems – making diagnosis even more difficult.

Carry the struggle to adulthood

When left untreated, girls with ADHD will most likely carry their struggle into adulthood. ADHD in adult women often results in chronic low self-esteem, self-loathing, feelings of inadequacy, sleeplessness, anxiety, depression, substance abuse, and eating disorders. Women with ADHD also typically present with tremendous time management challenges, chronic overwhelm, and exhaustion – exacerbated by societal pressures. The risk of self-harm and suicide attempts is also startlingly higher compared to their male counterparts.

There is tremendous hope, though. Drs Edward Hallowell and John Ratey – experts in the field who both have ADHD – describe ADHD as an array of traits specific to a unique kind of mind that can become a distinct advantage with appropriate treatment and support. ADHD is not a condemnation of character. Instead, it unveils a kaleidoscope of strengths and a unique constellation of traits deserving of celebration.

News Archive

From wheat protein to perfect pizza
2017-09-26

Description: Phd Read more Tags: Barend Wentzel, Department of Plant Sciences, plant breeding, proteins, Agricultural Research Council 

Barend Wentzel received his PhD at the Department
of Plant Sciences during the university’s
winter graduation ceremony.
He is pictured here with Prof Maryke Labuschagne,
professor in Plant Breeding at the UFS.
Photo: Charl Devenish

Barend Wentzel, an alumnus of the University of the Free State’s Department of Plant Sciences, is passionate about plant breeding. 

He literally eats and lives wheat proteins. In 1989 he initiated a breeding programme on arum lilies. “This breeding programme is at an advanced stage,” he said. Besides reading, playing the piano and accordion, Barend, due to the nature of his research at the Agricultural Research Council, also experiments with different types of ciabatta recipes made from sour dough. “I usually make my own pizza on Saturday evenings,” he said.

He is working at the Agricultural Research Council – Small Grain (ARC-SG) at the Wheat Quality Laboratory where he established a Cereal Chemistry Laboratory.

Complexity of flour quality

He explains that the focus of his research is on wheat protein composition. “The research conducted for my PhD study explains the complexity of flour quality to a certain extent, and it further emphasises the influence of the environment and genetic composition on selected baking characteristics. 

“Wheat protein can be divided into different types of protein fractions. These protein fractions contribute differently to dough properties and baking quality and the expression is affected by different components in the environment, including locality, rainfall and temperature. 

“Protein content alone does, however, not explain the variation in baking quality parameters, such as mixing time, dough strength and extensibility, and loaf volume.

“Several methods can be applied to quantify the different protein fractions. I am using high-performance liquid-chromatography (HPLC). The procedure entails the separation of a wheat protein extract through a column with chromatographic packing material. The injected sample is pumped through the column (known as the stationary phase) with a solvent (known as the mobile phase). The specific procedure, size-exclusion high-performance liquid-chromatography (SE-HPLC), is also used by the university’s Department of Plant Breeding, as well as in several international Cereal Chemistry Laboratories,” said Barend.

Dough strength and to loaf volume
“One of the highlights from the study was the positive contribution of the albumin and globulin protein fractions to dough strength and to loaf volume. The findings were wheat cultivar specific and the growing environment influenced the expression. The contribution of these protein fractions was much larger than previously reported for South African wheat cultivars,” said Barend. 
“Previous reports indicated that these protein fractions had a non-specific contribution to the gluten network during dough formation. The findings from this PhD justify further research on albumins and globulin proteins.” 

The Cereal Chemistry Laboratory at ARC-SG is involved in postgraduate student training under Barend’s guidance. He serves as co-promoter for several MSc and PhD students. He is also a collaborator on an international project with the International Maize and Wheat Improvement Centre (CIMMYT) in Mexico. Barend is furthermore working on improving wheat quality for processing and health purposes as a member of the expert working group of the International Wheat Initiative. 

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