This could reduce your chances of developing a food allergy.

Food allergies are on the rise, and the cause of this increase has largely been a mystery until recently.

Common food allergens for adults are peanuts, fish, tree nuts (such as walnuts, pecans, and almonds), fish, and shellfish. In children, common allergens include peanuts, soy, wheat, tree nuts, eggs, and milk. Allergic reactions to food can be life-threatening for some individuals.

Researchers at the University of Naples in Italy may have identified a significant factor in the food allergy problem, which would be of interest to many readers.

Without further ado, the suspected culprit behind food allergies is processed junk food, which many people tend to excessively crave. Here is a fresh perspective on this well-known downside of certain foods...

According to the Italian researchers, the root cause of the food allergy issue partially lies in substances called advanced glycation end products (AGEs). Junk food and fast food often contain high levels of these compounds.

AGEs are essentially a combination of proteins, fats, and sugar. Cooking meat at high temperatures or deep-frying food produces high levels of AGEs. Grilling meat can also significantly increase AGE levels, which is particularly concerning during outdoor cooking activities.

Manufacturers of processed foods intentionally add high levels of AGEs to enhance the taste of their products.

Researcher Karen Chapman-Novakofski, a nutrition professor at the University of Illinois, explains, “Cooking methods that create a crust, such as the edge of a brownie or the crispy borders of meats cooked at very high temperatures, produce advanced glycation end products (AGEs).” Dr. Chapman-Novakofski has studied how AGEs contribute to heart disease in individuals with diabetes.

Overview

When scientists in Italy studied children with food allergies, they found 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, suggests, “Current hypotheses and models of food allergy do not fully explain the significant increase observed in recent years. Dietary AGEs may be the missing link. Our study strongly supports this hypothesis, but further research is needed for confirmation.”

While Dr. Canani does not definitively attribute food allergies to AGEs, research in Australia supports this theory.

A review conducted at Griffith University in Southport, Queensland, Australia indicates 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 does not.

Consequently, the exaggerated immune response can be life-threatening.² Australian scientists emphasize that consuming large amounts of deep-fried French fries, roasted, and barbecued meat worsens the situation.³

Besides increasing the risk of food allergies, research suggests that limiting AGE consumption has various benefits.

Cancer Risk

Studies at the Medical University of South Carolina show that these compounds can increase cancer risk and reduce the chances of successful cancer treatment.⁴

These researchers warn that consuming AGEs can lead to increased oxidative stress and inflammation in the body. Additionally, high levels of AGEs in organs may contribute to diabetes, Alzheimer's disease, heart conditions, arthritis, and cancer.

To reduce 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 minimizing frying, baking, or grilling when preparing food at home and opting for boiling, poaching, stewing, or steaming methods instead.⁵