What’s behind the rise in ADHD?

Now a new study published in Pediatrics, the journal of the American Academy of Pediatrics, links pesticide use with the rise in ADHD disorders among children. The study's authors examined data on over 1,100 children, and determined that elevated levels of pesticide metabolites in the urine was associated with a diagnosis of ADHD. In fact, children with levels higher than the median of the most commonly detected metabolite (known as dimethyl thiophosphate), were twice as likely to be diagnosed as ADHD compared with children that had undetectable levels of the metabolite. The elevated risk factor remained even after controlling for confounding variables like gender, age, race/ethnicity, poverty/income ratio and others. The pesticides studied belong to a class of compounds known as organophosphates. Time explains:

[Study author Maryse] Bouchard's analysis is the first to home in on organophosphate pesticides as a potential contributor to ADHD in young children. But the author stresses that her study uncovers only an association, not a direct causal link between pesticide exposure and the developmental condition. There is evidence, however, that the mechanism of the link may be worth studying further: organophosphates are known to cause damage to the nerve connections in the brain — that's how they kill agricultural pests, after all. The chemical works by disrupting a specific neurotransmitter, acetylcholinesterase, a defect that has been implicated in children diagnosed with ADHD. In animal models, exposure to the pesticides has resulted in hyperactivity and cognitive deficits as well.

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(Marginally) tougher food safety rules mean (marginally) safer food

"There is no more important mission at USDA than ensuring the safety of our food, and we are working every day as part of the President's Food Safety Working Group to lower the danger of foodborne illness. The new standards announced today mark an important step in our efforts to protect consumers by further reducing the incidence of Salmonella and opening a new front in the fight against Campylobacter," announced Secretary of Agriculture Tom Vilsack on Monday. Under these new proposed regulations, 7.5% of the chicken at a processing plant may test positive for salmonella. In 2009, average salmonella levels were at 7.1%, so I guess these giant food conglomerates won't have to stretch too hard to meet the proposed rule. I suppose it's better than the 20% salmonella contamination that's allowed under current regulations. But perhaps current regulations are not the best standard with which to judge the new rules, given that they don't regulate campylobacter at all. Campylobacter causes diarrhea, cramping, fever, and there are no federal standards governing how much of it can be in your food. Under the proposed regulations, companies may not have more than 10% of their carcasses "highly-contaminated" by campylobacter, and no more than 46% may be contaminated at a "low-level." I feel better, don't you?

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