The study, presented at the 52nd Annual Meeting of the European Society for Paediatric Gastroenterology Hepatology and Nutrition, shows that high levels of advanced glycation end-products (AGEs) are associated with food allergies in kids.
AGEs are present in high levels in junk foods such as sugars, processed foods, microwaved foods and roasted or barbequed meats. They are known to play a role in the development and progression of different oxidative-based diseases including diabetes, atherosclerosis and neurological disorders, said the researchers.
For the study, the research team observed 61 children aged between 6 and 12 years. They were identified in three categories - those with food allergies, those with respiratory allergies and healthy controls.
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