Advanced glycation end products and wheeze: a plausible association?

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 …