[ad_1]
GLASGOW, Scotland, June 8, 2019 / PRNewswire / – The 52 expertsNorth Dakota The annual meeting of the European Society of Pediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN) today presents research showing that higher levels of advanced glycation end products (AGEs), abundantly present in junk food, are badociated with food allergy in children.
Researchers from the University of Naples "Federico II" observed three groups of children aged 6 to 12 years: those with food allergies, those with respiratory allergies and healthy controls. They found a significant correlation between subcutaneous AGE levels and junk food consumption. In addition, allergic children had higher levels of AGE than those with respiratory allergies or any allergy. The research team also found convincing evidence of the mechanism of action triggered by EFAs to determine food allergy.
EFAs are proteins or lipids that become glycated after exposure to sugars and are present in large amounts in malbub-derived sugars, processed foods, microwaved foods and grilled meats or barbecues. EFAs play a role in the development of diabetes, atherosclerosis and neurological disorders, but this is the first time that an badociation has been established between EFAs and food allergy.
It is increasingly evident that the prevalence of food allergies is increasing, especially among young children, and the incidence can reach 10% in some countries. Similarly, consumption of highly processed foods has increased significantly, accounting for up to 50% of the total daily energy intake in European countries.
The lead investigator, Roberto Berni Canani, said:
"Existing food allergy models do not explain the dramatic increase observed in recent years, so dietary EFAs could be the missing link, and we need to continue research to confirm this, reinforcing the need for governments to improve public health interventions aimed at limiting the junk food consumption of children. "
Isabel Proaño of the European Federation of Patients' Associations with Respiratory and Allergic Diseases added:
"Health professionals and patients do not have access to all the knowledge necessary to deal with a disease that significantly affects their quality of life, and the gaps in processing and labeling of industrialized foods are no help.We call on public health authorities to improve prevention and food allergy care ".
Notes to editors
For more information, to speak to an expert, for references and infographics, send an email to [email protected] or call +44 (0) 1444-811-099
SOURCE ESPGHAN
Source link
