Dietary AGEs are formed via the so-called Maillard reaction during dry heating of food (e.g. baking, roasting). This kind of highly processed food is rich in sugars and saturated fat and represents a major component in the western diet. Accordingly, profound changes in our dietary habits have been linked to the rise of various immune diseases. However, the effect of AGE-rich food products on human health is still controversial
In this 4-year stand alone project Sabine Geiselhart will examine the impact of dAGEs on allergic sensitization. The focus will be immune processes of the gastro-intestinal tract and in general food allergy related responses. Particular emphasis will be on the intestinal epithelium, dendritic cells and their crosstalk.
Link zur Projektseite:
http://www.meduniwien.ac.at/ipa/med-biotech/khs/AGE_project.html
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