1st Edition

The Maillard Reaction Reconsidered Cooking and Eating for Health

By Jack N. Losso Copyright 2016
    464 Pages 52 Color & 173 B/W Illustrations
    by CRC Press

    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.

    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 β-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

    Biography

    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.