Study identifies possible connection to autism development
In recent years, several studies have highlighted the link between our gut microbiota and our general health.
From our mental health to our responses to stress and our susceptibility to autoimmune disorders like rheumatoid arthritis and type 1 diabetes, the influence of our gut flora is extensive.
A new study featured in The Journal of Immunology provides new perspectives on the connection between the microbiome and autism.
The World Health Organization describes autism as a varied set of conditions associated with brain development that impact social interaction and communication.
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Additionally, the WHO indicates that individuals with autism “frequently experience co-occurring conditions, such as epilepsy, depression, anxiety, and attention deficit hyperactivity disorder, along with challenging behaviors like trouble sleeping and self-harm.” The intellectual abilities of these individuals vary from one person to another.
Research indicates that the microbiota of our mothers may have a more significant impact on the development of autism than our own microbiota.
John Lukens, the lead researcher and PhD student at the University of Virginia School of Medicine, stated, “The microbiome can influence the developing brain in various ways.”
He further explained, “The microbiome plays a crucial role in determining how the immune system of the offspring will react to infections, injuries, or stress.”
A potential link between the microbiome and autism could be a molecule produced by the immune system known as interleukin-17a, or IL-17a.
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Up to now, studies have indicated that this cytokine is involved in conditions like psoriasis, multiple sclerosis, and rheumatoid arthritis, and it plays a crucial role in protecting the body from fungal infections. Additionally, it seems to affect brain development during pregnancy.
Researchers conducted their studies on mice with varying gut microbiota. One group had bacteria associated with a heightened inflammatory response triggered by IL-17a, while the control group did not have this.
When IL-17a was artificially suppressed in the pups, both groups exhibited neurotypical behavior. However, once the human intervention ceased and the mice were allowed to develop naturally, those from the first group began to show autism-like symptoms, including repetitive behaviors.
Subsequently, scientists utilized the feces from the first group of mice to carry out a fecal transplant on the second group, successfully transferring the pro-inflammatory gut bacteria. As anticipated, the mice in the second group also began to exhibit behaviors similar to autism.
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Although the study has only been performed on mice, it lays the groundwork for additional research that could reveal how much the mother’s gut health influences the onset of neurodevelopmental disorders.
“In terms of applying our findings to humans, I believe the next significant step would be to pinpoint characteristics of the microbiome in expectant mothers that are linked to autism risk,” Lukens stated. “The crucial aspect is to determine what methods can be used to effectively and safely adjust the microbiome in the mother.”
While inhibiting IL-17a may also provide a means to avert autism, Lukens noted that it carries certain risks. “Considering pregnancy, the body is essentially accepting foreign tissue, which is the baby,” he explained. “Consequently, maintaining the health of the embryo requires a delicate balance of immune regulation, so individuals often hesitate to alter the immune system during pregnancy.”
He mentioned that there are many other molecules worth investigating, as IL-17a represents only a small fragment of a much larger picture.
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Priya JAugust 15, 2025Last Updated: August 15, 2025 15,357 2 minutes read Share to Family Facebook Pinterest Reddit Messenger Messenger WhatsApp Share via Email Share to Family Facebook Twitter Tumblr Pinterest Messenger Messenger WhatsApp Share via Email
World’s 'deadliest food' kills 200 each year
Cassava roots. Credit / Shutterstock
For most of us, food is about nourishment, taste, and enjoyment. But for millions around the world, a simple meal can turn deadly.
Would you eat something that could kill you? For most people, food is about nourishment but across the world, certain foods come with a real risk of death – yet people continue to eat them. Let’s take a look at 10 of the most dangerous foods on the planet and why people still eat them.
Cyanide-laced staple
Cassava might look like an innocent tuber, but its roots and leaves contain cyanogenic glycosides, which break down into cyanide when consumed raw or improperly processed. This can lead to cyanide poisoning, causing goiters, paralysis, and death.
According to the World Health Organisation (WHO), cassava poisoning kills about 200 people a year, earning the root vegetable the title of “world’s deadliest food.”
Though it’s risky, cassava is a lifeline to over 800 million people in approximately 80 countries, WHO reports. It’s drought-resistant, easy to grow, and provides essential carbohydrates. When processed correctly – soaked, fermented, dried, or boiled – the cyanide levels drop, making it safe to eat. For many, it’s not a choice – it’s a necessity for survival.
Deadly delicacy
The Japanese delicacy fugu is made from pufferfish, which contains a poison that’s “200 times more deadly than cyanide,” BBC reports. “Tetrodotoxin poisoning has been described as “rapid and violent”, first a numbness around the mouth, then paralysis, finally death. The unfortunate diner remains conscious to the end. There is no antidote.”
The Japanese Ministry for Health reports that around 50 people (mostly amateurs and anglers) are poisoned per year with a handful of deaths.
Despite the dangers, In Japan, blowfish is a delicacy, often served as sashimi or in hot pots. Only highly trained and licensed chefs are allowed to prepare it, ensuring that the toxic parts (liver, ovaries, and intestines) are carefully removed. The slight tingling sensation from residual toxins adds to the appeal, making fugu an exhilarating experience for risk-takers.
Hidden Neurotoxin
Starfruit contains neurotoxins that are harmless to most, but deadly for those with kidney disease. In affected individuals, the toxin accumulates, leading to seizures, confusion, and even death. Symptoms can appear within hours, starting with hiccups, vomiting, or weakness.
If your kidneys are healthy, starfruit is completely safe to eat. The fruit, that looks like a yellow five-pointed star, is widely enjoyed for its sweet-tart flavor and high vitamin C content. WebMD explains the fruit is packed with antioxidants, making it a great anti-inflammatory, and potassium, “which lowers your risk of a heart attack or stroke.”
Sweet treats with a deadly core
Cherry pits and apple seeds contain amygdalin, a compound that turns into cyanide when crushed or chewed. In large amounts, this can cause dizziness, nausea, breathing problems, and even death.
While the fruit itself is safe, the pits should never be crushed or consumed. Swallowing a whole cherry pit won’t harm you, but breaking them open releases toxins.
Toxic side dish
When green potatoes are exposed to light, it produces chlorophyll, which is completely harmless. But Healthline warns “it can also encourage the production of certain compounds,” like solanine that “can be toxic to humans in high doses. However, reports of serious illness are rare.”
Eating enough can even lead to paralysis or coma.
But green potatoes are safe if peeled properly. Discard any with a green tinge or sprouting eyes to avoid toxicity.
Nutty by nature
Raw cashews contain urushiol, the same toxin found in poison ivy or poison oak.
“If you were to handle or consume cashews in their raw form, you would likely experience a reaction similar to that caused by poison ivy, such as an itchy and inflamed skin rash that may cause a burning sensation,” Healthline writes.
However, cashews labeled as raw at the grocery store have been shelled and heat-treated to remove any urushiol residue, making them safe.
Note: Mango skin also contains urushiol.
Not worth the trip
Nutmeg is a punchy spice that contains myristicin, a compound that affects the nervous system. In large doses, it can cause hallucinations, nausea, rapid heartbeat, and seizures. Only two teaspoons can trigger severe symptoms that last for days – “though in some cases psychosis has set in for up to six months,” a study claims.
Used in small amounts, nutmeg enhances flavor in desserts and drinks. But excessive consumption turns this holiday spice into a toxic experience.
Fatal fungi
Some wild mushrooms, like the death cap that claimed the life of Pope Clement VII in 1534, contain toxins that cause organ failure and death.
Brittanica explains that only a “few of the 70-80 species of poisonous mushrooms are actually fatal when ingested,” but many “bear an unfortunate resemblance to edible species and are thus especially dangerous.”
You don’t have to avoid all mushrooms! But unless you’re an expert, it’s safer to stick to store-bought mushrooms.
Sweet but deadly
Rhubarb might be a favorite in pies and jams, but did you know that part of this plant is actually toxic? While the stalks are perfectly safe (and delicious), rhubarb leaves contain oxalic acid, a natural toxin that, in large amounts, can cause kidney failure.
Rhubarb is a delicious and versatile ingredient, but its leaves are best left in the compost pile. Stick to the safe parts, and enjoy this tart treat without the risk!
Deadly beans
Raw kidney beans contain phytohaemagglutinin, a toxin that can cause severe vomiting and stomach cramps. Eating just a handful of undercooked beans can lead to food poisoning.
Boiling kidney beans for at least 10 minutes destroys the toxin, making them safe to eat. However, cooking at low temperatures can make them even more toxic instead of neutralizing the poison so be extra careful when you’re slow simmering your chili.
Have you tried any of these deadly dishes? Let us know about the most dangerous thing you’ve eaten and then share this story so we can hear from others!
