Michael Hellwig, Patrick Diel, Gerhard Eisenbrand, Tilman Grune, Sabine Guth, Thomas Henle, Hans-Ulrich Humpf, Hans-Georg Joost, Doris Marko, Jana Raupbach, Angelika Roth, Stefan Vieths, Angela Mally
The term "glycation compounds" comprises a wide range of structurally diverse compounds that are formed endogenously and in food via the Maillard reaction, a chemical reaction between reducing sugars and amino acids. Glycation compounds produced endogenously are considered to contribute to a range of diseases. This has led to the hypothesis that glycation compounds present in food may also cause adverse effects and thus pose a nutritional risk to human health. In this work, the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG) summarized data on formation, occurrence, exposure and toxicity of glycation compounds (Part A) and systematically assessed potential associations between dietary intake of defined glycation compounds and disease, including allergy, diabetes, cardiovascular and renal disease, gut/gastrotoxicity, brain/cognitive impairment and cancer (Part B)...
September 2024: Critical Reviews in Toxicology