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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 Australia , Jane Muir , Melindat Coughlan , Elif Ekinci , Melinda Coughlan , Department Of Gastroenterology , University Of Melbourne , Diabetes At Austin Hospital Melbourne Medical School , Australia Monash University , Monash Central Clinical School , Monash University , Advanced Glycation End Products , Science Advances , Associate Professor Melinda Coughlan , Associate Professor , Associate Professor Jane Muir , Associate Professor Elif Ekinci , Melbourne Medical School , தெற்கு ஆஸ்திரேலியா , ஜேன் ம்யூவைர் , மெலிண்டா இருமல் , துறை ஆஃப் இரைப்பை குடல் , பல்கலைக்கழகம் ஆஃப் மெல்போர்ன் , நீரிழிவு நோய் இல் ஆஸ்டின் மருத்துவமனை மெல்போர்ன் மருத்துவ பள்ளி , ஆஸ்திரேலியா மோனாஷ் பல்கலைக்கழகம் , மோனாஷ் மைய மருத்துவ பள்ளி ,