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Food science potential: How fibre-rich formulations could minimise gut and kidney harm caused by processed foods Scientists have shown how shown how chemical compounds found in highly processed foods play a role in chronic kidney disease, and are now turning their attention to new formulations and prebiotic ingredients that could help minimise the risk. A recent study by Australia s Monash University has shown that a diet high in processed foods brings on leaky gut syndrome, which in turn increases the risk of kidney disease. In particular, the findings revealed that certain harmful chemical compounds called Advanced Glycation End Products (AGEs), triggered by a process called the Maillard reaction, switch on the body s danger signals leading to an inflammatory response and chronic kidney disease.

South australiaJane muirMelindat coughlanElif ekinciMelinda coughlanDepartment of gastroenterologyUniversity of melbourneDiabetes at austin hospital melbourne medical schoolAustralia monash universityMonash central clinical schoolMonash universityAdvanced glycation end productsScience advancesAssociate professor melinda coughlanAssociate professorAssociate professor jane muir