Between intolerance and the consumption of Fast Food in children could possibly be a connection. This, scientists reported at the 52. Annual meeting of the European society for gastroenterology, Hepatology and nutrition for children in Glasgow.

Reaction products of protein or fat with sugar, resulting in high temperatures in foods, are called in the technical language of the AGEs, which is short for Advanced Glycation end products. They occur in large quantities in Junk Food, and play a role in chronic diseases such as Diabetes. Now, for the first time found links between AGEs and food allergies.

In children between the ages of six and twelve years, researchers at the University of Naples found a correlation between the concentration of AGEs in the skin of the children and their consumption of Junk Food. They found that AGE levels were in children with food allergies is significantly higher than in children without allergies.

Food allergies particularly in children on the rise, in some countries, a frequency of up to ten percent is specified. In a similar manner has increased in the last decades, the consumption of highly-processed foods and finished products, which often contain a high proportion of AGEs. From such foods is included today in Europe up to 50 percent of the daily energy requirement.

The study’s author, Roberto Berni Canani said: "Existing hypotheses and models of food Allergy to explain the dramatic increase in food Allergy in recent years, only inadequate. Therefore, AGEs might be in the diet the missing link." Previously, it was known that AGEs play a role in the development and progression of various diseases such as Diabetes, atherosclerosis or neurological disorders.

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