A new study from Arizona State University (ASU) has linked glyphosate, a widely used herbicide found in many foods, to significant brain inflammation and an increased risk of neurodegenerative diseases like Alzheimer’s. The findings raise concerns about the herbicide’s presence in everyday items like cereals, oats and orange juice.

Glyphosate, commonly known as Roundup, is described as the most widely used herbicide in the U.S. According to the Center for Environmental Health, it is prevalent in parks and various foods enjoyed by both adults and children.

The ASU study, led by researcher Ramon Velazquez, tested glyphosate exposure on mice at doses similar to those found in human diets. Even at low levels, the herbicide caused harmful neurological effects. “Our work contributes to the growing literature highlighting the brain’s vulnerability to glyphosate,” Velazquez stated. He emphasized the urgency for further research, particularly given the rising incidence of cognitive decline in rural areas where glyphosate exposure is more common.

Additional study author Samantha Bartholomew echoed these concerns, stating, “I hope our work drives further investigation into glyphosate’s effects, leading to a reexamination of its long-term safety.”

Critics of glyphosate have long called for stricter regulations. Moms Across America, a grassroots advocacy group, highlighted the herbicide’s presence in orange juice as early as 2017, arguing that children are especially vulnerable to pesticide exposure. Founder Zen Honeycutt criticized the EPA for failing to act, despite glyphosate being classified as a probable carcinogen by the World Health Organization in 2015.

While current EPA regulations allow certain levels of glyphosate on food crops, the ASU study suggests these standards may be insufficient. Researchers argue for an immediate shift in regulatory oversight to better protect public health, particularly for children.