“Our son has developed diabetes, and we know it’s from the weight he gained since starting behavioral medicines. We’ve tried everything to manage his appetite, and it’s tearing us apart to think we’re trading his health for his ability to function in school. What can we do?”
In a move welcomed by millions with gluten sensitivities, the U.S. Food and Drug Agency has set standards for food products labeled “gluten free.” Specifically, such products can no longer contain more than 20 parts per million of gluten, a protein abundant in wheat and related grains. The standard is similar to levels recently set in Canada and the European Union.
New research adds to the evidence of a potential link between autism and sensitivities to gluten, a protein found in certain grains such as wheat. The researchers found that elevated antibodies to gluten were more common among children with autism than in others. In addition, the elevated antibody levels corresponded to GI symptoms such as pain and constipation.
This Thursday, June 7, Autism Speaks Head of Medical Research Joe Horrigan, M.D., will host Autism Speaks monthly "The Doctors Are In" webchat at 3 pm ET/noon PT. Dr. Horrigan, a clinical child and adolescent psychiatrist, will be joined by guest hosts Dan Coury, M.D., medical director of Autism Speaks Autism Treatment Network (ATN), and ATN Program Director Nancy Jones, Ph.D.