Neoformed Compounds from the Maillard Reaction in Infant Formulas: A New Risk Factor for Allergy?

Neoformed Compounds from the Maillard Reaction in Infant Formulas: A New Risk Factor for Allergy?

Food allergies, which are T helper cell Type 2 aberrant responses of the immune system to food proteins, are increasing. Environmental factors, including food contaminants, are often mentioned to explain this increase. Heat treatment of food induces the Maillard reaction, a non-enzymatic reaction be...

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Bibliographic Details
Main Authors: Indoumady Baskara, Céline Niquet-Leridon, Pauline M. Anton, Carine Delayre-Orthez
Format: Article
Language:English
Published: European Medical Journal 2017-08-01
Series:European Medical Journal Allergy & Immunology
Subjects:
maillard reaction
dietary advanced glycation end-products
infant formula
neoformed compounds
nε-carboxymethyllysine
allergy
Online Access:https://www.emjreviews.com/allergy-immunology/article/neoformed-compounds-from-the-maillard-reaction-in-infant-formulas-a-new-risk-factor-for-allergy/

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https://www.emjreviews.com/allergy-immunology/article/neoformed-compounds-from-the-maillard-reaction-in-infant-formulas-a-new-risk-factor-for-allergy/

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