Abstract
Autoimmune disorders are characterized by complex multi-factorial etiology. The influence of environmental factors on their etiology is being investigated. Dietary factors that may have possible effect on development of autoimmunity are also being scrutinized. Modern diets are rich in foods which are processed at high temperatures and under conditions of dry heat. These processes are believed to result in formation of toxins with deleterious health effects. Advanced glycation end products are heterogeneous toxins formed in foods subjected to high temperatures while cooking or processing. Although they add to taste and appearance of food their excess has been linked to variety of diseases including autoimmunity. It is important to completely understand their effect on different autoimmune disorders as they are modifiable and can thus help in treatment or prevention of above disorders.
Highlights
Autoimmune disorders are characterized by complex multi-factorial etiology
In view of increasing incidence of autoimmunity it becomes relevant to investigate the effect of environment including dietary factors in etiology of autoimmune disorders
This leads to enhanced formation of advanced glycation end products (AGEs) the excess of which has been associated with different lifestyle and age related diseases [2]
Summary
Autoimmune disorders are characterized by complex multi-factorial etiology. The influence of environmental factors on their etiology is being investigated. In view of increasing incidence of autoimmunity it becomes relevant to investigate the effect of environment including dietary factors in etiology of autoimmune disorders. This leads to enhanced formation of advanced glycation end products (AGEs) the excess of which has been associated with different lifestyle and age related diseases [2]. Exogenous AGEs are usually food derived and are known as dietary AGEs (dAGEs).
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