20 Jun 2019 --- Children with food allergies have higher subcutaneous levels of advanced glycation end products (AGEs) than children with respiratory allergies, or those with no allergies at all, a new study has found. High levels of AGEs were also found to be present in many junk foods – specifically in foods that are processed, microwaved, sugar-derived, or in roasted or barbequed meats. AGEs, which are lipids or proteins that become glycated after sugar exposure, have previously been linked to various oxidative-based diseases such as diabetes, atherosclerosis, and neurological disorders, but there had been no known prior connection to food allergies – until now.
