Recommandation on Maillard reaction

Proteins glycation  otherwise known as the ” Maillard reaction ” is the origin of a class of products that form spontaneously both in nature and in living organisms or under the effect of a heat treatment.

For 30 years , the study of these compounds show that they can be a health hazard if they is a significant accumulation in the body.

Moreover, certain food products glycation ( such as acrylamide ) are likely to be formed during cooking at high temperature and rich in asparagine starch foods such as Chips, Coffee, Snacks and Chicory.

This has prompted a special vigilance by health authorities in the area of ​​food and food preparation . The dosage of these compounds is important for monitoring of diabetic patients, but also in the prevention of toxic effects of acrylamide .

The National Academy of Pharmacy has devoted a thematic session January 22, 2014 on this issue and made ​​recommendations .

To learn more about these recommendations (French):