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Advanced glycation end products and wheeze: a plausible association?
  1. Jonathan Grigg
  1. Centre for Child Health, Queen Mary University of London, London E1 2AT, UK
  1. Correspondence to Professor Jonathan Grigg, Centre for Child Health, Queen Mary University of London, London E1 2AT, UK; j.grigg{at}

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In 1912 the French scientist Louis Camille Maillard, while attempting to synthesise proteins in his laboratory, ended up creating a byproduct that had a meaty aroma and flavour. The eponymous Maillard reaction produces many chemical compounds depending on the type of food, cooking time, temperature and presence of air. One class of Maillard-generated compounds receiving recent research attention is advanced glycation end products (AGEs), which are generated during high-temperature cooking. Animal-derived foods high in fat and protein are generally AGE-rich and prone to new formation of AGE s during cooking. Once ingested, AGEs act via engaging with the type I receptor for advanced glycation end-products (RAGE), and increasing evidence shows a role …

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  • Funding The author has not declared a specific grant for this research from any funding agency in the public, commercial or not-for-profit sectors.

  • Competing interests None declared.

  • Patient consent for publication Not required.

  • Provenance and peer review Commissioned; externally peer reviewed.

  • Data availability statement No data are available.

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