The Maillard Reaction Reconsidered: Cooking and Eating for Health

Description

Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled and seared foods has also been linked to the development of chronic degenerative diseases. The Maillard reaction produces advanced glycation end products (AGEs) which are associated with diabetes complications and several other chronic degenerative diseases including obesity, chronic inflammation, erectile dysfunction, cardiovascular disease, cancer, and Alzheimer’s.

Regardless of whether you are a chef, a food scientist, a dietician, a culinologist, or simply a home cook, The Maillard Reaction Reconsidered: Cooking and Eating for Health will help you understand the link between the Maillard reaction, the AGEs, and resulting physiological conditions. Written in nontechnical terms, it elaborates on dietary factors that can help you prevent the development of chronic degenerative diseases as well as the factors that pose dietary risk.

The book is divided into three parts. Part I describes the Maillard reaction in layman’s terms to help you understand the chemistry that takes place when food ingredients are mixed in the presence of heat. Part II links the Maillard reaction products to chronic inflammatory degenerative diseases and discusses the consumption of protective foods. Part III covers champagne, caviar, good cuisine, and ice wine, and shows you how to develop a healthy pantry both at home and away from home. The author also gives you some healthy cooking and eating strategies and discusses the advantages associated with each strategy.

Features

• Explores the link between certain Maillard reaction products and obesity, diabetes, chronic inflammation, cardiovascular disease, cancer, and Alzheimer’s disease
• Describes the Maillard reaction in straightforward language accessible to chefs, food scientists, dieticians, and culinologists
• Discusses the Western, Mediterranean, Okinanwan, and Blue Zones diets in light of the rising incidence of chronic disease
• Addresses the confusion and disappointment created by food manufacturers, marketing, and vendors in the supermarket
• Offers simple cooking techniques that can be adopted by nearly everyone to prevent the Maillard reaction while still providing tasty and healthy meals
• Covers pro- and anti-inflammatory ingredients, foods, and beverages

Contents

Part I - The Maillard Reaction and Foods

Introduction to the Maillard Reaction
Introduction
The Maillard Reaction in Food Processing and Cooking
Caramelization
Current and Future Directions in Maillard Reaction

Basic Understanding of Inflammation
Introduction
Inflammation in Health
Inflammation in Disease
Maternal and Utero Inflammation
Maillard Reaction Products-Induced Inflammation

So Tasty and Proinflammatory
Introduction
Bacon
Butter and Margarine
Cheese
Processed Meat
Grilled Cheese and Processed Meat
Pizza
Macaroni and Cheese
Lasagna
Fried Cheese
Fried, Stone Baked, Flamed, and Seared Foods
Grilled and Fried Fish
Smoked Meat and Fish
Bagels, Croissants, Rolls, and Cheese Bread
Roasted Nuts and Nut Butter
Rice Crispy Cereal Cookie Bar
Roasted Seeds
Spinach Dip and Cheese-Rich Dressings
Sweetened Pies
Sugar-Rich Dried Fruits
Cereal and Protein Bars
Beverages
Potential Proinflammatory Effect of Heat-Treated Foods

Part II - The Maillard Reaction and Health Disorders

Obesity
Definition of Obesity
Social and Economic Significance of Obesity
Origins and Causes of Obesity
Health Significance of Obesity
Dietary Approaches to Obesity

Diabetes Mellitus
Definition of Diabetes
Social and Economic Significance of Diabetes
Risk Factors for Diabetes
Health Risks associated with Diabetes
Dietary Approaches to Diabetes Prevention
Dietary Management of T2DM to Prevent Complications
Developing ß-Cell-Friendly Beverages for People with Diabetes
Trends in Diabetes
Future Directions

Hypertension
Definition of Hypertension
Risk Factors for Hypertension
Complications of Hypertension
Dietary Strategies to Reduce or Prevent Hypertension
Future Directions

Atherosclerosis
Definition
Risk Factors for Atherosclerosis
Therapeutic Approach to Atherosclerosis
Dietary Patterns to Prevent Atherosclerosis Development
Current Trends
Future Directions

Kidney Inflammation
Introduction
AGEs, Free Fatty Acids, and Kidney Inflammation
Association of Other Dietary and Modifiable Factors and Kidney Inflammation
Dietary Approaches to Healthy Kidney
Future Direction

Osteoporosis
Introduction
Composition of Human Bones
Prevalence and Socioeconomic Significance of Osteoporosis
Risk Factors for Osteoporosis
Therapeutic Approaches to Osteoporosis
Dietary Approaches to Osteoporosis
Future Direction

Eye Health
Introduction
Dietary Risk Factors for Retina Cell Inflammation
Inflammatory Retinal Diseases of Public Health Significance
AGE–ALE and Retinal Inflammatory Diseases
Dietary Intervention for Healthy Eye

Multiple Sclerosis
Definition
Symptoms of MS
Risk Factors for MS
Economic Significance of MS
Therapeutic Approaches to MS
Potential Contribution of the Food Industry to Preventing MS Development
Cooking to Provide Health-Enhancing Foods to MS Patients
Current Trends
Future Directions

Erectile Dysfunction
Definition and Introduction
Risk Factors
Dietary Approach to Improve Erectile Dysfunction
Lifestyles That Improve Erectile Function
Future Direction

Insomnia and Sleep Disorders
Definitions
Risk Factors for Insomnia
Dietary and Aromatherapy Management of Insomnia

Parkinson’s Disease
Definition, Symptoms, and History of Parkinson’s Disease
Prevalence, Incidence, and Economic and Social Impact of Parkinson’s Disease
Risk Factors for Parkinson’s Disease
Dietary Approaches to Parkinson’s Disease
Future Direction

Cancer
Introduction
Risk Factors for Cancer
Characteristics of Cancer Cells
Symptoms Common to Cancer Patients
Dietary Approaches to Cancer
Future Prospects

Alzheimer’s Disease
Introduction
Prevalence, Incidence, and Social and Economic Impact of Alzheimer’s Disease
Risk Factors for Alzheimer’s Disease
Unmodifiable and Modifiable Risk Factor Interactions
Dietary Approach to Alzheimer’s Disease

Part III - Champagne, Caviar, Good Cuisine, and Ice Wine

Healthy Gut, Healthy Life
Introduction
Healthy Gut Microbiota and Immune Cells from Birth to Adulthood
Environmental and Lifestyle Factors That Can Promote Unhealthy Gut Microflora
Gut Microbiota and Chronic Diseases
Strategies for a Healthy Gut

Adopting a Diet
Definition of Diet
Western Diet
Traditional Mediterranean Diet
Traditional Okinawan Diet
Comparison of the Dietary Patterns and Longevity in the Blue Zones
Confusion and Disappointment in the Supermarket
Conclusion and Future Direction

Thinking Outside the Traditional Box and Setting Up and Maintaining a Healthy Pantry, Refrigerator, and Freezer
Introduction
Thinking outside the Traditional Box and Setting Up and Developing a Healthy Pantry, Refrigerator, and Freezer

Food Preparation Techniques and Potential Health Benefits
Introduction
Association of Western Cooking Style and Health
Association of Dietary Biologically Active Compounds and Healthy Living
Association of Traditional Cooking Techniques and Dietary Bioactive Availability
Future Direction

Addressing Children, Youth, and Consumer Education
Significance of Healthy Eating
Addressing Healthy Eating to Children and Youth
Consumer Education

Champagne, Caviar, Good Cuisine, and Ice Wine
Introduction
Champagne and Caviar
Antidepressing and Good Mood Foods
Good Cuisine
Ice Wine

References
Index

Author

Jack N. Losso, PhD, is a professor of Food Science in the School of Nutrition and Food Sciences at Louisiana State University, Baton Rouge, Louisiana. His current research interests include angiogenesis, macular degeneration, chronic inflammation, cancer, and functional foods. Dr. Losso has published more than 150 peer-reviewed papers, book chapters, proceedings, and journal/magazine articles. He is a Certified Food Scientist and Professional member of the Institute of Food Technologists, American Chemical Society, American Oil Chemists Society, and the American Association of Cereal Chemists International.