What are Some Toxic Compounds Formed Through the Maillard Reaction?
In addition to acrylamide, several other potentially toxic compounds can form as a result of the Maillard reaction:
Advanced Glycation End-products (AGEs): These are formed when proteins or fats become glycated as a result of exposure to sugars. AGEs have been linked to various chronic diseases, including diabetes and cardiovascular diseases. Heterocyclic Amines (HCAs): These compounds are formed when meats are cooked at high temperatures. HCAs are considered mutagenic and have been associated with an increased risk of cancer. Polycyclic Aromatic Hydrocarbons (PAHs): Formed when meat is grilled over an open flame, PAHs are known for their carcinogenic properties.
