LAUSR

Current reports increasingly associate dietary "advanced glycation end products" (AGEs") resulting from the Maillard reaction (glycation) between reducing sugars and amino compounds in foods with pathophysiological consequences such as chronic inflammation, atherosclerosis and the metabolic syndrome. Heated foods are therefore suggested to pose a potential risk for human health. However, studies in this field are very often based on questionable quantitative data and inadequate structural characterization. In order to improve the situation, the present article suggests quality criteria for future studies and the assessment of the currently available literature.