According to statistics from the U.S. Centers for Disease Control and Prevention (CDC), around one in 110 American children have been diagnosed as being on the autism spectrum, a broad array of neurological disorders characterized by varying degrees of difficulties in social interaction, verbal and nonverbal communication and repetitive behaviors. There has been a 600% increase in the prevalence of autism spectrum diagnoses in the past two decades, according to AutismSpeaks.org, with autism diagnoses outpacing diagnoses of childhood cancer, diabetes and pediatric AIDS combined. While the exact cause of autism related disorders is still unknown, the most current research has pointed to a perfect storm of rare genetic mutations in combination with environmental factors such as dietary considerations responsible for influencing early brain development.
 
Dr. Yasmin Neggers is a professor of human nutrition and hospitality management at The University of Alabama’s College of Human Environmental Sciences. Her primary area of research expertise focused on nutrition during pregnancy, until she was inspired by a visiting colleague to learn more about this disorder that affects the brain’s normal development of social and communication skills.
 
The colleague, Dr. Eun-Kyung Kim from Kangnung-Wonju National University in Korea, and Dr. Neggers examined the blood levels of lipids and fatty acids in two groups of South Korean children—one group of typically developing boys and another group of boys with an autism diagnosis (statistically speaking, autism spectrum disorder diagnoses tend to favor boys). The fatty acids they focused on were omega 3 and omega 6, which are important for normal development of the nervous system, including the brain.
 
“Many studies have shown omega 3 fatty acids to be neuroprotective because they decrease the risk of neurological problems,” Dr. Neggers explained. “We were surprised when we didn’t find studies that looked at omega 3 levels in children with autism.”
 
The researchers observed no major differences in what the children ate, though they found the boys with autism had a lower omega 3 to omega 6 fatty acid ratio and lower levels of high density lipoprotein, most commonly known as HDL. For both levels, it’s often believed, the higher the better. HDL is commonly referred to as “good” cholesterol. High levels of HDL are thought to protect against heart attacks, while low levels increase the risk of heart disease.
 
“It’s a very preliminary study, but we think there is some kind of lipid metabolism disorder in children with autism,” Dr. Neggers said. “It is plausible that low blood levels of HDL and omega 3 fatty acids observed in autistic children at an early age may be an indicator of impaired fatty acid metabolism. “What we need to do is follow these kids until they become older and then see whether their lower amounts of good cholesterol result in any health problems, such as a higher risk of cardiovascular disease. We don’t know.”
 
Though she championed the benefits of omega fatty acids, Dr. Neggers stopped short of suggesting parents change their children’s diets, owing to the fact that more studies need to be done. “We wouldn’t suggest starting to give omega 3 supplements to autistic children yet,” Dr. Neggers advised, “although it wouldn’t hurt because it’s good for you. But these findings suggest the need for further investigation. The next step is to look at bigger sample sizes for a longer amount of time and with children of different ethnicities.”
 
As of yet there is no conclusive data to suggest that increasing blood levels of HDL or omega 3 fatty acids will reduce the symptoms of autism, the researchers noted. In fact, their study did not conclusively identify if autism causes a lipid metabolism disorder or if the disorder causes autism.
 
The real importance of this research, according to the researchers, is how it stands to impact the lives of those who have autism, given the mystery that still surrounds the condition. Dr. Neggers hopes this is one more clue to solve it.