ACN Reports on Link Between Gut Microbiome and Autism

Justin Craig Rowlands is a senior toxicologist with Underwriters Laboratories Ventures in Northbrook, Illinois. In addition, Craig Rowlands serves as a diplomate of the American Board of Toxicology as well as a fellow with the American College of Nutrition (ACN). 

The ACN recently reported on two new studies in Canada and the US that looked at the link between gut bacteria and autism. Most autism research is based on genetics, but researchers are expanding their scope since the disorder is 200 times more common now than it was 50 years ago. These recent studies found a clear link between nutrition and incidences of autism, which provides hope for the possibility of new therapeutic interventions. 

The studies found that the short-chain fatty acids that are created as a byproduct of gut bacteria fermenting our foods inside of our bodies can affect everything from immune function to genetic expression. These processes appear to be altered in people with autism and similar conditions. 

When we eat unprocessed vegetable and root foods, our gut bacteria produce butyrate, which can improve mitochondrial function when cells are under stress. Alternately, when we eat highly processed carbohydrates and sugars, the bacteria produce propionate, a chemical that is shown to affect behavior as well as metabolism and immune function. 

Probiotic foods like yogurt and kombucha can help support the healthy balance of bacterial culture in the body. Antibiotics, on the other hand, should be used sparingly as they can greatly disrupt the microbial communities in the gut, especially early in life. Overall, a healthy, well-balanced diet may be beneficial for more than just weight control and a healthy body--it may have far-reaching implications for mood, mental health, behavior, and especially conditions like autism.