Autism Statistics (2011)

This study explored autism statistics. A new, comprehensive survey of adults in the UK reports that approximately one in a hundred have autism, defined on a tight set of criteria. These figures are similar to estimates in children. Results further suggested the weighted prevalence of autism in adults was estimated to be 9.8 per 1000 (95% confidence interval, 3.0-16.5). Prevalence was not related to the respondent’s age. Rates were higher in men, those without educational qualifications, and those living in rented social (government-financed) housing. There was no evidence of increased use of services for mental health problems.

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Immunity & Autism (2004)

This study focused on immunity & autism. The authors considered how immune reactions to food proteins may relate to immune reactions against the body’s own brain cells in autistic patients. The immune reactions of 50 autistic patients to a range of food proteins were compared to the immune reactions to brain proteins. 50 non-autistic patients were used as controls. The study found immune antibodies in autistic patients which reacted to both gliadin (a gluten protein from cereals) and to brain proteins, suggesting a possible autoimmune basis for autism.

A Vojdani et al., ‘Immune response to dietary proteins, gliadin and cerebellar peptides in children with autism.’, Nutr Neurosci, vol 7(3):151-61, 2004

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Autism & Digestion (2005)

This study explored autism & digestion. In the study, the role of immune sensitivity to dietary proteins in young children with autism was investigated. Of 109 children with autism, 75 had symptoms of digestive disturbance and 34 did not. 15 had known food hypersensitivities. Controls were 19 non-autistic children. Immune system markers of hypersensitivity to three milk proteins, gliadin (a gluten protein) and soy were measured. Children with autism showed a significant immune response to lactoglobulin (a milk protein) and those with digestive symptoms also showed a significant immune response to gliadin, compared to controls. However, no unusual response to casein (a milk protein) or soy was observed.

H Jyonouchi et al., ‘Evaluation of an association between gastrointestinal symptoms and cytokine production against common dietary proteins in children with autism spectrum disorders.’, J Pediatr, vol 146(5):605-10, 2005

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Mediterranean Diet & Depression (2009)

This study investigated the mediterranean diet & depression.  In a study of over 10,000 healthy Spanish participants – those who followed a Mediterranean diet most closely had a greater than 30% reduction in the risk of depression.

The specific mechanisms which help to prevent the occurrence of depression are not well known, however, the authors suggest that the role of the overall dietary pattern may be more important than the effect of single components. It is plausible that the synergistic combination of a sufficient provision of omega-three fatty acids together with other natural unsaturated fatty acids, antioxidants from olive oil and nuts, flavonoids and other phytochemicals from fruit and vegetables and increase levels of folate and other B vitamins in the overall Mediterranean diet may exert a fair degree of protection against depression.

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Homocysteine & Eating Disorders (2007)

The study investigated homocysteine & eating disorders. Plasma homocysteine levels were found to be elevated in women and older female adolescents (but not in young female adolescents) with eating disorders. These findings were not observed to be related to deficiencies in vitamin B12 or folic acid.

Levine J et al,Plasma homocysteine levels in female patients with eating disorders Int J Eat Disord., 40(3):277-84, 2007

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Risk Factors for Alzheimer’s (2011)

This study investigated risk factors for Alzheimer’s. This study looked at the evidence regarding seven modifiable risk factors for Alzheimer’s. They calculated that about half of the 33 million cases worldwide could be prevented (that’s 17 million) and calculated that if these risk factors were to be modified to only a ‘relatively modest degree’, specifically by 10-25% as many as 1 – 3 million cases of the current 33 million worldwide could have been prevented.

The risk factors they considered were diabetes, midlife high blood pressure (hypertension), midlife obesity, smoking, depression, cognitive inactivity or low educational attainment, and physical inactivity. A major shortcoming of this report is that they didn’t consider dietary and lifestyle factors such as increasing B vitamins / reducing homocysteine, increasing essential fats and vitamin D, adopting a Mediterranean diet.

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Barnes, D. E., & Yaffe, K. (2011). The projected effect of risk factor reduction on Alzheimer’s disease prevalence. The Lancet. Neurology, 10(9), 819–828. https://doi.org/10.1016/S1474-4422(11)70072-2

Omegas 3, 6 & DCD (2005)

This study investigated omegas 3, 6 & DCD. DCD (Developmental Coordination Disorder) is associated with core deficits in motor function as well as difficulties in learning, behaviour and psychosocial adjustment that persist into adulthood. In a randomised, controlled trial, 117 children with DCD aged 5-12 years were given omega-3 and omega-6 fatty acid supplements or placebo for 3 months. At this point all children received the omega-3 and omega-6 supplements for a further 3 months. While there appeared to be no effect on motor skills, there were significant improvements in reading, spelling and behaviour in the children on the essential fat supplements compared with those on placebo and then similar improvements were seen for the placebo group once they started supplementation.

A J Richardson & P Montgomery, ‘The Oxford-Durham study: a randomized, controlled trial of dietary supplementation with fatty acids in children with developmental coordination disorder ‘, Pediatrics, 115(5):1360-6, 2005

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Homocysteine & Dementia (2002)

This study investigated homocysteine & dementia. A total of 1092 subjects without dementia (667 women and 425 men; average age, 76 years) were followed for an average of 8 years. Their homocysteine levels were monitored. The study used multivariable proportional-hazards regression to adjust for age, sex, apolipoprotein E genotype, vascular risk factors other than homocysteine, and plasma levels of folate and vitamins B12 and B6. Over a median follow-up period of eight years, dementia developed in 111 subjects, including 83 given a diagnosis of Alzheimer’s disease. The multivariable-adjusted relative risk of dementia was 1.4 (95 percent confidence interval, 1.1 to 1.9) for each increase of 1 SD in the log-transformed homocysteine value either at base line or eight years earlier. The relative risk of Alzheimer’s disease was 1.8 (95 percent confidence interval, 1.3 to 2.5) per increase of 1 SD at base line and 1.6 (95 percent confidence interval, 1.2 to 2.1) per increase of 1 SD eight years before base line. With a plasma homocysteine level greater than 14 micromol per liter, the risk of Alzheimer’s disease nearly doubled.

Conclusions: An increased plasma homocysteine level is a strong, independent risk factor for the development of dementia and Alzheimer’s disease.

Seshadri S et al, Plasma homocysteine as a risk factor for dementia and Alzheimer’s disease.N Engl J Med., 346(7):476-83, 2002

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Vitamin D & Alzheimer’s (2011)

Scientists at Oxford University’s OPTIMA project* ran a study to look for a link between vitamin D & Alzheimer’s. Participants were comprised of 255 people with definite or probable Alzheimer’s and 260 healthy elderly people. The study looked at the gene for the vitamin D receptor, which manages the body’s response to vitamin D.

Findings were that there does appear to be a link. Two slight changes in the genetic code which makes up the gene for the vitamin D receptor were associated with risk of Alzheimer’s. These are preliminary findings, and more research is needed to understand their significance.

Lehmann DJ, Refsum H, Warden DR, Medway C, Wilcock GK, Smith AD (2011) The vitamin D receptor gene is associated with Alzheimer’s disease. Neurosci Lett. Oct 24;504(2):79-82.

*OPTIMA is led by Professor David Smith who is also on our Scientific Advisory Board

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Dementia & Alzheimer’s (2007)

This study investigated dementia & Alzheimer’s. Over 8000 over-65s were monitored for development of dementia and Alzheimer’s over a 4 year period and details of their dietary habits were analysed. Daily consumption of fruits and vegetables was found to be associated with a decreased risk of all types of dementia. Weekly consumption of fish was also associated with a decreased risk of all dementias and Alzheimer’s Disease but only amongst those people who do not have the genetic variation called ApoE4. The regular use of omega-3 supplements was associated with a slight decreased risk of all dementias. However, the regular use of omega-6 supplements, where it was not balanced with the use of omega-3 supplements or fish, actually doubled the risk developing dementia amongst those who do not have the ApoE4 gene. In summary, frequent consumption of fruits and vegetables, fish, and omega-3 rich oils may decrease the risk of dementia and Alzheimer disease, especially among ApoE4 non-carriers. In addition, balance of the omega 3:6 ratio may also be an integral risk factor, although further research is warranted.

Gateau P et al.,’Dietary patterns and risk of dementia: The Three-City cohort study, Barberger’.  Neurology. 2007 Nov 13;69(20):1921-30

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