Health effects of dietary Maillard reaction products: the results of ICARE and other studies

In food science the Maillard reaction is well known to cause degradation of amino acids and an overall decrease in the nutritional value of foods that have been subjected to heat in processing. There has been evidence more recently of the endogenous formation of some Maillard reaction products (MRPs...

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Bibliographic Details
Published in:Amino acids 2012-04, Vol.42 (4), p.1119-1131
Main Authors: Tessier, Frédéric J., Birlouez-Aragon, Inès
Format: Article
Language:English
Subjects:
Amino acids
Amino Acids - chemistry
Amino Acids - metabolism
Analytical Chemistry
Animals
Biochemical Engineering
Biochemistry
Biomedical and Life Sciences
Diabetes
Diets
Disease - etiology
Foods
Glycation End Products, Advanced - metabolism
Health
Human
Humans
Life Sciences
Maillard Reaction
Maillard reaction products
Materials requirement planning
Neurobiology
Nutritive Value
Proteomics
Review Article
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Summary:In food science the Maillard reaction is well known to cause degradation of amino acids and an overall decrease in the nutritional value of foods that have been subjected to heat in processing. There has been evidence more recently of the endogenous formation of some Maillard reaction products (MRPs) in biological systems and their association with pathophysiological conditions including diabetes, renal disease and cardiovascular disease. Several studies have suggested that dietary MRPs increase the in vivo pool of MRPs after intestinal absorption and contribute to the development of diabetes and related complications. This review focuses on the animal and human studies which have assessed the eventual implications of dietary MRPs on human health, highlighting the different diets tested, the experimental designs and the biomarkers selected to estimate the health effects. The results of these studies are compared to those of the recently published ICARE study. In this latter study an accurate determination of the MRP content of the diets was achieved, allowing the calculation of the contribution of individual food groups to daily MRP intakes in a regular western diet.
ISSN:0939-4451
1438-2199
DOI:10.1007/s00726-010-0776-z