Dietary Maillard reaction products: implications for human health and disease

Jenny Ames

Research output: Contribution to journalArticlepeer-review

27 Citations (Scopus)


When foods are heat processed, the sugars and lipids react with the proteins they contain via the Maillard and related reactions to form a wide range of products. As a result, the sensory, safety, nutritional and health-promoting attributes of the foods are affected. Reaction products include advanced glycation/lipoxidation endproducts (AGE/ALEs), acrylamide and heterocyclic amines (HAA), all of which may impact on human health and disease. Furthermore, some Maillard reaction products affect the growth of colonic bacteria and thermally-induced modification of dietary protein can affect allergenicity. This paper briefly reviews aspects of the Maillard reaction in food related to human health.
Original languageEnglish
Pages (from-to)S66-S69
JournalCzech Journal of Food Sciences
Publication statusPublished - 2009


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