Experts at the 52nd Annual Meeting of the European Society for Paediatric 
Gastroenterology, Hepatology and Nutrition (ESPGHAN) are today presenting 
research that shows higher levels of advanced glycation end products (AGEs), 
found in abundance in junk food, are associated with food allergy in children.

Researchers from the University of Naples 'Federico II' observed three groups 
of children aged between 6-12 years old: those with food allergies, those with 
respiratory allergies, and healthy controls. They found a significant 
correlation between subcutaneous levels of AGEs and junk food consumption, and 
further, that children with food allergies had higher levels of AGEs than those 
children with respiratory allergies or no allergies at all. The research team 
also found compelling evidence relating to the mechanism of action elicited by 
AGEs in determining food allergy. 

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 known to play 
a role in the development of diabetes, atherosclerosis and neurological 
disorders but this is the first time an association has been found between AGEs 
and food allergy.

There is growing evidence that food allergy prevalence is increasing, 
especially amongst young children, and incidence is known to be as high as 10% 
in some countries. Similarly, there has been a dramatic increase in the 
consumption of highly-processed foods, comprising up to 50% of total daily 
energy intake in European countries.

Principal investigator Roberto Berni Canani said:
"Existing models of food allergy do not explain the dramatic increase observed 
in recent years – so dietary AGEs may be the missing link. We need further 
research to confirm this, strengthening the case for governments to enhance 
public health interventions to restrict junk food consumption in children."

Isabel Proaño of the European Federation of Allergy and Airways Diseases 
Patients' Associations added:

"Healthcare professionals and patients do not have access to all the necessary 
knowledge to face a disease that dramatically impacts their quality of life, 
and industrialised food processing and labelling gaps do not help. We call on 
the public health authorities to enable better prevention and care of food 
allergy."

Notes to Editors 

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email james@spinkhealth.com or call +44(0)1444-811-099

SOURCE: ESPGHAN