The Maillard Reaction Reconsidered: Cooking and Eating for Health, 1st Edition (Hardback) book cover

The Maillard Reaction Reconsidered

Cooking and Eating for Health, 1st Edition

By Jack N. Losso

CRC Press

438 pages | 52 Color Illus. | 173 B/W Illus.

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pub: 2015-12-02
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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.

Table of Contents

Part I - The Maillard Reaction and Foods

Introduction to the Maillard Reaction


The Maillard Reaction in Food Processing and Cooking


Current and Future Directions in Maillard Reaction

Basic Understanding of Inflammation


Inflammation in Health

Inflammation in Disease

Maternal and Utero Inflammation

Maillard Reaction Products-Induced Inflammation

So Tasty and Proinflammatory



Butter and Margarine


Processed Meat

Grilled Cheese and Processed Meat


Macaroni and Cheese


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


Potential Proinflammatory Effect of Heat-Treated Foods

Part II - The Maillard Reaction and Health Disorders


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


Definition of Hypertension

Risk Factors for Hypertension

Complications of Hypertension

Dietary Strategies to Reduce or Prevent Hypertension

Future Directions



Risk Factors for Atherosclerosis

Therapeutic Approach to Atherosclerosis

Dietary Patterns to Prevent Atherosclerosis Development

Current Trends

Future Directions

Kidney Inflammation


AGEs, Free Fatty Acids, and Kidney Inflammation

Association of Other Dietary and Modifiable Factors and Kidney Inflammation

Dietary Approaches to Healthy Kidney

Future Direction



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


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


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


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



Risk Factors for Cancer

Characteristics of Cancer Cells

Symptoms Common to Cancer Patients

Dietary Approaches to Cancer

Future Prospects

Alzheimer’s Disease


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


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


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

Food Preparation Techniques and Potential Health Benefits


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


Champagne and Caviar

Antidepressing and Good Mood Foods

Good Cuisine

Ice Wine



About the 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.

Subject Categories

BISAC Subject Codes/Headings:
MEDICAL / Nutrition