Food allergy amplification all the RAGE

We recently wrote about the amplification of food anaphylaxis in Australia, where the rate of fatalities has increased 3-fold in the last 15 years. Smith and colleagues (Gold Coast, Australia and New York) have just published a paper reviewing the epidemiology, in-vitro and in-vivo studies and hypothesize a “false alarmin” method via which food allergies may develop in susceptible individuals 1. Current food allergy hypotheses (hygiene, microbiome, vitamin D, timing of introduction of solids) do not adequately or totally explain the rise of food allergies and the subsequent allergic march. Alarmins are compounds that are released when a cell undergoes non-apoptotic cell death (injury) and a couple of key alarmins bind to the Receptor for Advance Glycation End Products (the RAGE receptor). This is a pivotal early danger signal and it enhances inflammatory and pro-allergic responses; however dietary compounds can also bind to this receptor. When foods (particularly meats) are heated to high temperature, glycolipid compounds are formed. This is enhanced with a sugar rich diet. So bacon, fried foods, soft drinks and candy appear form a substrate for ‘danger’ signals. A comprehensive dietary guide to glycation end products is available 2. We do glycate our own proteins to create endogenous Advanced Glycation End Products (AGEs). HBA1C is glycated haemoglobin. In acute stress and injuries, hyperglycaemic response has been glycation of immunoglobulins appears to co...
Source: Life in the Fast Lane - Category: Emergency Medicine Authors: Tags: Immunology Advanced Glycation End Product AGE Alarmin allergy Anaphylaxis false alarmin RAGE receptor Source Type: blogs