For
years, all of us consume chips, chocolate, fast food and other highly thermally
treated foods. Both food engineers and doctors warn about some negative health
effects such as obesity mostly. However, there exists little information about
other health effects rather than obesity. So, we, as food engineers, decided to
share our knowledge based on literature studies about this subject.
To
begin with, problems with such foods occur as a result of some kind of
reactions named as Maillard reactions literaturally. Hence, let’s look at what Maillard reaction is!!!
Maillard
reactions are some kind of chemical reactions that occur between constituents
of proteins and sugars present in food. Most popular Maillard reaction products
(MRPs) can be listed as melanoidins (brown, nitrogen containing macromolecules)
and acrylamide that is toxic for consumer’s point of view.
Now, we can move on with health effects of Maillard reaction products!
MRPs
have a significant role in food acceptability due to its effects on color,
flavor and texture of foods. Furthermore, they affect health in several ways
which makes MRPs noteworthy in scientific research. To illustrate, accumulation
of MRPs results in cataract
formation in elders. Moreover, acrylamide consumption in
higher levels may lead to neurotoxic effects: i.e.
tumor formation. Reduction in
availability of amino acids and minerals may also be observed. Some
studies show that consuming diets rich in Maillard reaction products (MRPs) has
some adverse effects on phosphorus bioavailability in male adolescents. Phosphorous
is a significant element since it is essential during adolescent growth, it
prevents age-related osteoporotic fractures and it contributes to new muscle
formation and tissue accretion. Even if phosphorus takes place almost all
foods, its deficiency may be related to consumption of fast foods or snacks.
Besides,
melanoidins stimulate the growth of health-beneficial bacteria in the gut, some MRPs can reduce vascular
and myocardial compliance observed with aging and diabetes (due to protein-protein crosslink in
collagen). Also, due to antioxidant activity, of especially melanoidin, cardiovascular diseases can
be prevented. For example, in another study, food samples and dietary effect of
MRPs were tested. In this study, researchers chose foods that are rich in MRPs
are highly thermally heated ones: chocolate, Pretzel sticks, dark beer,
sterilized milk and bread crust, whereas foods poor in MRPs are raw coffee,
pale beer, pasteurized milk and bread crumb. Highest antioxidant activity
(capability of a substance to prolong shelf life) was found in roasted coffee
and chocolate. Moreover, it was found that antioxidant activity of the foods
generally increases during roasting, or other thermal treatments. MRPs keep their antioxidant activity after ingestion.
Hence, oxidation of low density lipoprotein that is important since it results
in atherosclerotic plaque, by the way, cardiovascular disease can be decreased
or prevented by foods with high antioxidant activity.
Hence, Maillard reaction products have some positive
effects with significant drawbacks besides obesity even if consumed in low
levels just as µg. These highly thermally treated foods carry risk of production
of rich amounts of MRPs such as acrylamide. According to literature studies, controlled
levels may help to decrease health problems coming from MRPs because some foods
rich in MRPs such as chips, coffee, chocolate and bread crust are indispensible
for most people although the negative effects have been revealed by authority
for years. Additionally, since MRPs are produced due to exposure to high
temperatures, development of non-thermal or thermal techniques in which
temperatures are inappropriate (low enough) for the formation of MRPs or usage
of these kinds of technologies which have been already present may be a
solution to prevent or decrease formation of MRPs.
REFERENCE LIST
[1] Silván, J.
M., Assar, S. H., Srey, C., Dolores del Castillo, M., & Ames, J. M. (2011).
Control of Maillard reaction by ferulic
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[2] Ames, J. M.
(2009). Dietary Maillard reaction products: Implications for human health
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