Processed Foods May Hold Key to Rise in Autism

Given the high incidence of IBS amongst an XXY population as well as the high percentage with Autistic features, albeit mostly ‘high functioning’ could this be a plausible reason as to why its not a hallmark feature of XXY?

With the number of children diagnosed with autism on the rise, the need to find what causes the disorder becomes more urgent every day. UCF researchers are now a step closer to showing the link between the food pregnant women consume and the effects on a fetus’ developing brain.

Drs. Saleh Naser, Latifa Abdelli and UCF undergraduate research assistant Aseela Samsam have identified the molecular changes that happen when neuro stem cells are exposed to high levels of an acid commonly found in processed foods. In a study published June 19 in Scientific Reports, a Nature journal, the UCF scientists discovered how high levels of Propionic Acid (PPA), used to increase the shelf life of packaged foods and inhibit mould in commercially processed cheese and bread, reduce the development of neurons in fetal brains.

Dr. Naser, who specialises in gastroenterology research at the College of Medicine’s Burnett School of Biomedical Sciences, began the study after reports showed that autistic children often suffer from gastric issues such as irritable bowel syndrome. He wondered about a possible link between the gut and the brain and began examining how the microbiome — or gut bacteria — differed between people with autism and those who do not have the condition.

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Written by onevoice47xxy

Advocate for the rights of the child, believer of the unbelievable, driver of greater awareness and promoter of diversity