Question

Does the Maillard reaction create any compounds that cause health concerns? If so, what kind of compounds raise what sort of concerns?

Answer 1

Solution,

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor. Seared steaks, pan-fried dumplings, breads, toasted marshmallows, and many other foods undergo this reaction. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C. Maillard reaction can also take place in living organisms. Some Maillard reaction products particularly melanoidins have beneficial effects on health such as antioxidative and antibiotic effects.

Health concerns raised by Maillard reaction products:

However some Maillard reaction products such as high carboxymethyl lysine promote diabetes and cardiovascular diseases while acrylamide acts as a carcinogen.

Browning reaction in milk produces Maillard reaction product lactulosyllysine which affect protein and mineral bioavailability greatly. High heat treatment in pasta processing form Maillard reaction products that ultimately can affect flavor, color, functional properties and nutritional value.

Maillard reaction products like heterocyclic amine are found in meat and fish due to high heat treatment and can lead to risk of various types of human cancer