New Survey by Enzymedica Links Autism & Digestion, Suggests Successful Strategies

(BUSINESS WIRE)--Autism is the fastest growing developmental disorder in the world. With 1 child in 91 facing the disorder, the diagnosis is more common than pediatric cancer, diabetes, and AIDS combined.

“A product containing a full spectrum blend of all enzymes is considered an ideal digestive aid.”

Autism and Digestion: The Surprising Link

A new survey by Enzymedica and the Enzyme Research Group (ERG), links autism and digestive problems, and suggests diet modification and dietary supplements as successful tools for families facing the diagnosis.

While autism is generally considered a neurological disorder, the new survey reminds us that autistic children face additional health challenges, including 80% who report digestive difficulty, sensitivity, or intestinal inflammation.

Survey Participants Tout Special Diets for Autism

Food sensitivities and cravings are widespread in the autism community. The ERG survey found that 35% of children craved sugary treats, 30% dairy, 25% wheat and 32% junk foods; and cravings were not mutually exclusive.

Interestingly, the craved foods also caused the greatest digestive reaction. Lactose, gluten, casein, and phenol were the top reactive contenders in children on the spectrum.

* 70% currently follow, or have tried, a restrictive diet
* 52% gluten-free
* 55% casein-free
* 44% eliminate artificial flavors and additives
* 70% use digestive enzymes or probiotics

Since even healthy foods can cause problems, supplementation can be used to prevent nutritional deficiency. 80% of parents said they offer dietary supplements in some form, typically in combination with a special diet, to soothe and support healthy digestion, and reduce dietary sensitivities.

Healthy Digestion Requires Digestive Enzymes

Our body uses enzymes to enhance digestion and turn the food we eat into energy. Produced throughout the digestive tract, and available from raw foods and supplements, these enzymes include amylase for carbohydrates, lipase for fats, protease for proteins, and cellulase for fiber.

“Many of our children are enzyme deficient,” writes Elizabeth Lipski, Ph.D., C.C.N., a board-certified clinical nutritionist in her book, Digestive Wellness for Children. “These deficiencies can play a pivotal role in the development of childhood disease.” Lipski has over 20 years experience working in the field of holistic and complementary medicine and views enzymes as the body’s workhorses.

“In children, enzyme supplements have been used successfully to treat food allergies, gastroenteritis, asthma, and other illnesses, and research on enzymes for children is promising,” she continues.

Like healthy bones and muscle tissue, our enzyme producing organs rely on good nutrition to fuel production. Physical stressors and inflammation are also implicated as a component in compromised enzyme capacity, and these conditions are common with autism.

The ERG researchers found a statistically significant 80% of autistic children experience digestive disturbances related to certain types of food, with dairy topping the list. 57% said dairy is the culprit, and wheat was second in line with 43%.

Autism Breeds Picky Eaters

“Many children on the spectrum are unwilling to eat a sufficient quantity of raw, unprocessed foods,” declares Kristin Selby Gonzalez, Director of Autism Education for Enzymedica, herself the mother of a son with autism. “It’s unfortunate because these healthy foods naturally contain the enzymes and micronutrients needed to support a healthy intestine and aid digestion.”

Taking a daily enzyme supplement can create the foundation of a healthy digestive process,” says Ellen Cutler, D.C., whose Mill Valley, California practice caters to patients with allergies and digestive distress. “A product containing a full spectrum blend of all enzymes is considered an ideal digestive aid.”*

While typical parents may experience difficulty getting growing children to eat their fruits and veggies, consider the behavioral challenges present in some autism diagnoses. Families with autistic children often find mealtime a battleground.

The junk foods and processed snacks craved by many children on the spectrum contain common allergens which cause food sensitivities. These types of foods are hard to digest and are a frequent and familiar source of the constipation and diarrhea autistic children experience.

Science Investigates the Autism / Digestion Link

A 2009 study in Pediatics, described a gene called MET, involved in both brain development and the process of gastrointestinal system repair. The study indicated a genetic variation may contribute to increased risk for autism spectrum disorder that includes familial gastrointestinal dysfunction.

More than 58% of parents, aunts and uncles, 45% of grandparents, and 20% of siblings reported problems in the ERG survey. While still considered controversial, the new survey indicates the familial autism/digestion link may indeed be viable.

Diet and Enzymes Provide Hope

“Given the option, my son would survive on processed snacks and treats like cookies, crackers, chicken nuggets and French fries,” declares Gonzalez. “I’ve learned by keeping them out of his diet and adding enzymes Jaxson behaves better, his attention is more focused, and many of his digestive reactions evaporate.”*

To read the results of the entire survey, please visit www.Enzymedica.com. To learn more about Enzymedica’s commitment to the autism community, visit www.hopeineverybottle.com.

About the Survey:

Enzymedica sponsored the recent survey in association with The Enzyme Research Group. The survey evaluated 143 parents with children on the autism spectrum, surveying their experience with digestive health issues. The survey was conducted online and in anonymous interview and ran from May – June, 2010.

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Report: Up to 1 in 10 Americans May Suffer From Food Allergies

/PRNewswire/ -- A review published Wednesday in the Journal of the American Medical Association (JAMA) and reported in the New York Times underscores the need for additional research on the prevalence, diagnosis, and treatment of food allergy. One of the most important points suggested by the JAMA study as well as a New York Times article on the subject is that as many as 1 in 10 people may have food allergy.

A May 11 New York Times article regarding JAMA's review states that "true incidence of food allergies is only about 8 percent for children and less than 5 percent for adults."

Between 2 and less than 10 percent of the population has food allergy, according to the JAMA review, "Diagnosing and Managing Common Food Allergies." This figure clearly illustrates the need to increase government commitment to research, testing, and education of a growing problem.

"The systematic review of the food allergy literature published in JAMA is helpful in crystallizing the fact that food allergy is common, affecting millions of Americans, but also points out that we need much more research to better understand the exact prevalence, and how to prevent, more easily diagnose, and treat this life-changing medical problem," said Scott H. Sicherer, M.D., professor of pediatrics, clinician, and clinical researcher at Jaffe Food Allergy Institute, Mount Sinai School of Medicine in New York.

The Centers for Disease Control and Prevention has reported an 18 percent increase in food allergy among children from 1997-2007 and a 3.5-fold increase in hospital admissions related to food allergy among children between the period from 1998-2000 to 2004-2006. The CDC also estimates about 4 percent of U.S. children under the age of 18 have a food allergy.

However, despite these statistics, just $26 million was appropriated last year for research on food allergy, a potentially life-threatening medical condition. The National Institutes of Health last year allocated $175 million for autism funding, which is estimated to affect 1 in 100 children.

JAMA's review was conducted in conjunction with the National Institute of Allergy and Infectious Diseases, which is drafting national Guidelines to the Diagnosis and Management of Food Allergies. The Food Allergy & Anaphylaxis Network (FAAN) and The Food Allergy Initiative (FAI), which have long focused on the need for clinical studies dedicated to food allergy, applaud the government for undertaking these guidelines.

The New York Times article also states that many people who think they have a food allergy actually do not. There is no dispute that many individuals are misdiagnosed with food allergies. Better diagnostic tools are needed. The gold standard for food allergy diagnosis, a double-blinded, placebo-controlled food challenge, is not typically used by allergists because they are not being fully reimbursed for this time-consuming, expensive and potentially dangerous procedure. Funding of this procedure should be addressed by insurance companies.

While improved data on prevalence is necessary, the potential severity of a food allergy reaction is such that individuals should err on the side of caution and assume they have a food allergy and practice avoidance until they are properly diagnosed.

Researchers throughout the world are working diligently to find treatments and a cure for food allergy. FAAN and FAI call upon the federal government to help find a cure for food allergy by providing the necessary funding for quality research.

ABOUT FAAN

Founded in 1991 by Anne Munoz-Furlong, the Food Allergy & Anaphylaxis Network (FAAN) is the world leader in information about food allergy, a potentially life-threatening medical condition that afflicts approximately 12 million Americans, or one out of every 25. A nonprofit organization based in Fairfax, Va., FAAN has approximately 25,000 members in the U.S., Canada, and 58 other countries. It is dedicated to increasing public awareness of food allergy and its consequences, to educating people about the condition, and to advancing research on behalf of all those affected by it. FAAN provides information and educational resources about food allergy to patients, their families, schools, health professionals, pharmaceutical companies, the food industry, and government officials. For more information, please visit FAAN at www.foodallergy.org.

ABOUT FAI

The Food Allergy Initiative (FAI) is a national 501(c)(3) nonprofit organization that funds research seeking a cure for food allergies. FAI was founded in 1998 by concerned parents and grandparents to support basic and clinical research worldwide; public policies to make the world safer for those afflicted; and educational programs to make the hospitality industry, schools, day care centers, and camps safer. The largest private source of funding for food allergy research in the United States, FAI has contributed more than $65 million toward the fulfillment of its mission. For more information, visit www.faiusa.org, call 212-207-1974, or e-mail info@faiusa.org.

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Fewer U.S. Schools Selling Less Nutritious Food and Beverages

/PRNewswire/ -- Fewer secondary schools in the United States are selling less nutritious foods and beverages, such as candy and soda, according to a survey from the Centers for Disease Control and Prevention.

The greatest improvements were seen in states that have adopted strong school nutrition standards and policies for foods and beverages sold outside school meal programs.

The report, "Availability of Less Nutritious Snack Foods and Beverages in Secondary Schools - Selected States, 2002-2008," was published today in CDC's Morbidity and Mortality Weekly Report.

The report shows that among the 34 states that collected data in 2006 and 2008, the median percentage of secondary schools that did not sell soda or fruit drinks that are not 100 percent juice increased from 38 percent to 63 percent. The median percentage of secondary schools in these states that did not sell candy or salty snacks not low in fat increased from 46 percent in 2006 to 64 percent in 2008.

"The school environment is a key setting for influencing children's food choices and eating habits," said Howell Wechsler, Ed.D, M.P.H., director of CDC's Division of Adolescent and School Health. "By ensuring that only healthy food options are available, schools can model healthy eating behaviors, help improve students' diets, and help young people establish lifelong healthy eating habits."

Mississippi and Tennessee made the greatest progress in improving the nutrition environment in their schools. In Mississippi, the percentage of secondary schools that did not sell soda or fruit drinks that are not 100 percent juice increased from 22 percent in 2006 to 75 percent in 2008, while in Tennessee the percentage increased from 27 percent to 74 percent. These two states are national leaders in implementing strong statewide school nutrition standards.

"Efforts to improve the school nutrition environment are working, and Mississippi and Tennessee are excellent examples of this progress. However, there are still far too many schools selling less nutritious foods and beverages," said Wechsler.

The School Health Profiles Survey is conducted among a representative sample of secondary schools in a state, large urban school district, or territory. The data are collected from self-administered questionnaires from the principal and the lead health education teacher at each sampled school. The 2008 report includes data from 47 states, 20 cities, and four territories.

The 2008 study results varied dramatically across states.
-- In Hawaii, Connecticut, California, and Maine, more than two-thirds of
secondary schools did not sell baked goods, salty snacks not low in
fat, candy, soda or fruit drinks that were not 100 percent juice.

-- In Utah, Kansas, Idaho, and Nebraska, less than one-third of secondary
schools did not sell these items.

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