Maillard reaction products in foods: implications for human health

Detalhes bibliográficos
Autor(a) principal: SHIBAO, Julianna
Data de Publicação: 2023
Outros Autores: BASTOS, Deborah Helena Markowicz
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9905
Resumo: Maillard reaction is the nonenzymatic browning that occurs in foods and living organisms. The objective of this review is to analyze the formation and role of Maillard reaction products and their effects on human health. A literature search was done in the relevant databases for all articles published on the subject. The results of the review show that intermediate carbonyl compounds of the Maillard reaction and peroxidation easily react with the amino groups of proteins and nucleic acids leading to biological changes that can, in turn, lead to complications, such as those seen in diabetes, atherosclerosis and degenerative diseases. Consumption of Maillard reaction products increased in the last decades because of the increased consumption of processed foods, since the production of many processed foods may require the use of heat. These substances are bioavailable to some degree and, although there is no consensus about their harmful effects on human health, the scientific community has expressed concern with their implications on the pathological processes of which they are part. These findings suggest that the intake of these substances, especially by vulnerable individuals, such as children and diabetics, should be estimated for the establishment of acceptable daily intakes, if necessary. More knowledge about these substances may also result in the establishment of a maximum MRP level in processed foods
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spelling Maillard reaction products in foods: implications for human healthProdutos da reação de Maillard em alimentos: implicações para a saúdeFood analysisFood consumptionGlycationNutritionMaillard reactionAnálise de alimentosConsumo de alimentosGlicaçãoNutriçãoReação de MaillardMaillard reaction is the nonenzymatic browning that occurs in foods and living organisms. The objective of this review is to analyze the formation and role of Maillard reaction products and their effects on human health. A literature search was done in the relevant databases for all articles published on the subject. The results of the review show that intermediate carbonyl compounds of the Maillard reaction and peroxidation easily react with the amino groups of proteins and nucleic acids leading to biological changes that can, in turn, lead to complications, such as those seen in diabetes, atherosclerosis and degenerative diseases. Consumption of Maillard reaction products increased in the last decades because of the increased consumption of processed foods, since the production of many processed foods may require the use of heat. These substances are bioavailable to some degree and, although there is no consensus about their harmful effects on human health, the scientific community has expressed concern with their implications on the pathological processes of which they are part. These findings suggest that the intake of these substances, especially by vulnerable individuals, such as children and diabetics, should be estimated for the establishment of acceptable daily intakes, if necessary. More knowledge about these substances may also result in the establishment of a maximum MRP level in processed foodsA reação de Maillard é uma reação de escurecimento não enzimático que pode ocorrer em alimentos e em organismos vivos. Esta revisão tem como objetivo analisar a formação e o papel dos produtos originados a partir da reação de Maillard e seus efeitos na saúde. Para isso foram realizados levantamentos bibliográficos nas bases da área, sem restrição de data. Os resultados da revisão apontam que produtos carbonílicos intermediários da reação de Maillard e da peroxidação reagem facilmente com grupamentos aminas de proteínas e ácidos nucleicos, levando a modificações biológicas que podem resultar em complicações observadas no diabetes, aterosclerose e doenças neurodegenerativas. O consumo de produtos da reação de Maillard aumentou nas últimas décadas, devido ao aumento do consumo de alimentos industrializados que, em geral, sofreram processamento térmico. Essas substâncias são biodisponíveis em alguma proporção e, embora ainda não haja consenso sobre os possíveis efeitos deletérios à saúde decorrentes de sua ingestão, a comunidade científica tem expressado preocupação com as implicações em processos patológicos de que participam. Diante desses achados, ressalta-se a necessidade de estimar o consumo dos produtos da reação de Maillard, principalmente por populações vulneráveis, como crianças e diabéticos, a fim de, se necessário, estabelecer consumos diários aceitáveis e ampliar o conhecimento com vistas ao estabelecimento, no futuro, de limites para a indústria de alimentos.Núcleo de Editoração – PUC-Campinas2023-09-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9905Brazilian Journal of Nutrition; Vol. 24 No. 6 (2011): Revista de NutriçãoRevista de Nutrição; Vol. 24 Núm. 6 (2011): Revista de NutriçãoRevista de Nutrição; v. 24 n. 6 (2011): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9905/7240Copyright (c) 2023 Julianna SHIBAO, Deborah Helena Markowicz BASTOShttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSHIBAO, Julianna BASTOS, Deborah Helena Markowicz 2023-10-25T18:02:13Zoai:ojs.periodicos.puc-campinas.edu.br:article/9905Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-10-25T18:02:13Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Maillard reaction products in foods: implications for human health
Produtos da reação de Maillard em alimentos: implicações para a saúde
title Maillard reaction products in foods: implications for human health
spellingShingle Maillard reaction products in foods: implications for human health
SHIBAO, Julianna
Food analysis
Food consumption
Glycation
Nutrition
Maillard reaction
Análise de alimentos
Consumo de alimentos
Glicação
Nutrição
Reação de Maillard
title_short Maillard reaction products in foods: implications for human health
title_full Maillard reaction products in foods: implications for human health
title_fullStr Maillard reaction products in foods: implications for human health
title_full_unstemmed Maillard reaction products in foods: implications for human health
title_sort Maillard reaction products in foods: implications for human health
author SHIBAO, Julianna
author_facet SHIBAO, Julianna
BASTOS, Deborah Helena Markowicz
author_role author
author2 BASTOS, Deborah Helena Markowicz
author2_role author
dc.contributor.author.fl_str_mv SHIBAO, Julianna
BASTOS, Deborah Helena Markowicz
dc.subject.por.fl_str_mv Food analysis
Food consumption
Glycation
Nutrition
Maillard reaction
Análise de alimentos
Consumo de alimentos
Glicação
Nutrição
Reação de Maillard
topic Food analysis
Food consumption
Glycation
Nutrition
Maillard reaction
Análise de alimentos
Consumo de alimentos
Glicação
Nutrição
Reação de Maillard
description Maillard reaction is the nonenzymatic browning that occurs in foods and living organisms. The objective of this review is to analyze the formation and role of Maillard reaction products and their effects on human health. A literature search was done in the relevant databases for all articles published on the subject. The results of the review show that intermediate carbonyl compounds of the Maillard reaction and peroxidation easily react with the amino groups of proteins and nucleic acids leading to biological changes that can, in turn, lead to complications, such as those seen in diabetes, atherosclerosis and degenerative diseases. Consumption of Maillard reaction products increased in the last decades because of the increased consumption of processed foods, since the production of many processed foods may require the use of heat. These substances are bioavailable to some degree and, although there is no consensus about their harmful effects on human health, the scientific community has expressed concern with their implications on the pathological processes of which they are part. These findings suggest that the intake of these substances, especially by vulnerable individuals, such as children and diabetics, should be estimated for the establishment of acceptable daily intakes, if necessary. More knowledge about these substances may also result in the establishment of a maximum MRP level in processed foods
publishDate 2023
dc.date.none.fl_str_mv 2023-09-29
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9905
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9905
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9905/7240
dc.rights.driver.fl_str_mv Copyright (c) 2023 Julianna SHIBAO, Deborah Helena Markowicz BASTOS
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Julianna SHIBAO, Deborah Helena Markowicz BASTOS
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 24 No. 6 (2011): Revista de Nutrição
Revista de Nutrição; Vol. 24 Núm. 6 (2011): Revista de Nutrição
Revista de Nutrição; v. 24 n. 6 (2011): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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