This could reduce your chances of developing a food allergy.
Food allergies are becoming more common. The reasons behind this increase have been mostly unknown, but a new clue has emerged.
The most prevalent food allergies among adults include sensitivities to peanuts, fish, tree nuts (such as walnuts, pecans, and almonds), fish, and shellfish. For children, common allergens are peanuts, soy, wheat, tree nuts, eggs, and milk. For some individuals, allergic reactions to food can be life-threatening.
If researchers at the University of Naples in Italy have indeed identified a significant factor in the food allergy issue, many readers would be interested to learn more.
Not keeping you in suspense any longer (though the answer may not be surprising): The suspected culprit is processed junk food, which many people seem to crave excessively. Here's the new perspective on this well-known negative aspect of certain foods...
According to the Italian researchers, the root of the food allergy problem lies partly in substances known as advanced glycation end products (AGEs). Junk food and fast food are often laden with these compounds.
AGEs are essentially proteins and fats combined with sugar. In practical terms, high levels of AGEs are produced when meat is cooked at high temperatures or when deep-frying food. Grilling meat can significantly increase AGE levels – which is not ideal, especially during times when many people cook outdoors on their deck or patio.
What's more concerning is that manufacturers of processed foods intentionally include high levels of AGEs in their products to enhance the taste.
"We see evidence that cooking methods that create a crust -- think the edge of a brownie or the crispy borders of meats prepared at very high temperatures -- produce advanced glycation end products (AGEs),” says researcher Karen Chapman-Novakofski, a nutrition professor at the University of Illinois. Dr. Chapman-Novakofski has investigated how AGEs contribute to heart disease in individuals with diabetes.
High Consumption of Junk Food Linked to Allergies
When the Italian researchers examined children with food allergies, they discovered that these children had higher levels of AGEs in their skin and consumed 20% to 40% more junk food containing AGEs compared to non-allergic children.1
Researcher Roberto Canani, who led the study in Naples, states, “Current hypotheses and models of food allergy do not fully explain the significant increase observed in recent years -- thus, dietary AGEs may be the missing link. Our study strongly supports this hypothesis, but further research is needed to confirm it.”
Although Dr. Canani is not definitively attributing food allergies to AGEs, research in Australia aligns with this theory.
A review conducted at Griffith University in Southport, Queensland, Australia suggests that a diet high in AGEs triggers an immune response that mistakenly identifies these substances as a serious threat. This false alarm causes immune cells to react as if the consumed food poses a major health risk, even though it doesn't.
As a result, the immune system's exaggerated response can be life-threatening.2 Australian scientists emphasize that the habit of consuming large quantities of deep-fried French fries, roasted, and barbecued meat exacerbates the issue.3
In addition to increasing the risk of food allergies, research indicates that limiting AGE consumption is beneficial for various reasons.
Cancer Risk
Studies at the Medical University of South Carolina reveal that these compounds can heighten cancer risk and reduce the chances of successful cancer treatment.4
These researchers also warn that consuming AGEs can lead to increased oxidative stress and inflammation in the body. Furthermore, elevated levels of AGEs in organs may contribute to diabetes, Alzheimer's disease, heart conditions, arthritis, and cancer.
To minimize AGE intake, it is advisable to avoid processed, fast, and junk food. Foods high in AGEs include baked goods like crackers, chips, and cookies. Researchers at the Icahn School of Medicine at Mount Sinai, New York recommend reducing frying, baking, or grilling when preparing food at home and opting for boiling, poaching, stewing, or steaming methods instead.5