Consuming foods high in AGEs may increase prevalence to food allergies

Research presented at the 52nd Annual Meeting of the European Society for Pediatric Gastroenterology, Hepatology, and Nutrition suggests that the rise in childhood food allergies is linked to foods that contain what scientists refer to as “advanced glycation end products” or AGEs.

AGEs are proteins or lipids that become glycated after exposure to sugars and are present at high levels in “junk foods”—deriving from sugars, processed foods, microwaved foods, and roasted or barbequed meats. AGEs are already known to play a role in the development and progression of different oxidative-based diseases including diabetes, atherosclerosis (where plaque builds up inside the arteries), and neurological disorders, but this is the first time an association has been found between AGEs and food allergy.

Researchers observed three groups of children aged 6–12 (61 children in total): those with food allergies, those with respiratory allergies, and healthy controls. The study revealed a significant correlation between subcutaneous levels of advanced glycation end products (AGEs) and junk food consumption, and further, that children with food allergies presented with higher levels of subcutaneous levels of AGEs than those children with respiratory allergies or no allergies at all. In addition, the research team found compelling evidence relating to the mechanism of action elicited by AGEs in determining food allergy.

“As of yet, existing hypotheses and models of food allergy do not adequately explain the dramatic increase observed in the last years—so dietary AGEs may be the missing link,” said principal investigator Roberto Berni Canani, University Federico II in Italy. “Our study certainly supports this hypothesis; we now need further research to confirm it. If this link is confirmed, it will strengthen the case for national governments to enhance public health interventions to restrict junk food consumption in children.”