How Does the Maillard Reaction Relate to Toxicology?
In the context of toxicology, the Maillard reaction is significant due to the formation of potentially harmful compounds during the cooking process. For instance, acrylamide, a compound formed during high-temperature cooking, has been identified as a probable human carcinogen. Acrylamide formation is particularly prevalent in carbohydrate-rich foods such as potatoes and bread.
