Investigators at the University of Central Florida (UCF) have just identified the molecular changes that happen when neuronal stem cells are exposed to high levels of an acid commonly found in processed foods. The research team has taken a step closer to showing the link between the food pregnant women consume and the effects on a fetus’ developing brain. Findings from the new study—which described how high levels of propionic acid (PPA), used to increase the shelf life of packaged foods and inhibit mold in commercially processed cheese and bread, reduce the development of neurons in fetal brains—were published recently in Scientific Reports through an article titled “Propionic Acid Induces Gliosis and Neuro-inflammation through Modulation of PTEN/AKT Pathway in Autism Spectrum Disorder.”