Wake up and smell the maillard reaction.
The chemical reactions that occur when foods are browned during processing at high temperature also occur in the body during the natural aging process. Such reactions proceed at an accelerated rate in certain pathologies, such as diabetes, renal disease, atherosclerosis, and neurodegenerative diseases. A study now reveals that the consumption of foods rich in browned and oxidized products (so-called glycotoxins) induces a chronic inflammatory state in diabetic individuals. The study reveals a novel aspect at the interface between nutrition and disease, which might be especially relevant for the elderly and those with impaired renal function.
Monnier
Vincent M
VM
Institute of Pathology at Case Western Reserve University, Cleveland, OH 44120, USA. vmm3@po.cwru.edu
Obrenovich
Mark E
ME
D000818:Animals; D003296:Cooking; D003920:Diabetes Mellitus / Q000097:blood; D004032:Diet; D017127:Glycation End Products, Advanced / Q000009:adverse effects* / Q000097:blood / Q000737:chemistry; D006801:Humans; D007249:Inflammation / Q000139:chemically induced; D007676:Kidney Failure, Chronic / Q000097:blood
D017127:Glycation End Products, Advanced