Spike in Autism May Be Linked to Preservative in Processed Foods, Study Suggests

The study describes how elevated levels of the preservative, propionic acid (PPA)–used to extend shelf life and reduce mold in packaged foods, breads and cheeses—can adversely affect the development and differentiation of neurons in fetal brains in children with autism spectrum disorder (ASD). Previous studies have demonstrated increased levels of PPA, a short chain fatty acid (SCFA), in the feces of children with ASD; we also know that the gut microbiome in these children is also quite distinct in terms of the type of bacteria that inhabit their intestines. While prior studies have suggested the role of genetic factors and environmental influence in ASD, this study, according to the authors, is the first to note a molecular link from elevated levels of PPA, overproduction of glial cells, disruption of neural connections and autism.

Source: www.forbes.com