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Maillard reaction products and potatoes: have the benefits been clearly assessed?

机译：美拉德反应产品和土豆：是否已对收益进行了明确评估？

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Abstract Cooking foods affords numerous food safety benefits. During heating, Maillard reaction products (MRPs) are formed. MRPs contribute sensory aspects to food, including color, taste, and texture. One MRP, acrylamide, has been implicated in negative health outcomes; however, emerging data suggests MRPs may also deliver certain health benefits. The food industry has taken steps to decrease acrylamide formation, but the perception that high levels of acrylamide compromise the nutritional benefit of certain foods has continued. Potatoes are susceptible to MRP formation during cooking but also are considered an affordable, high nutrient content food. In particular, potatoes contribute significantly to fiber and potassium intakes in the U.S. population, two nutrients of need. How, then, should potatoes be judged for effects on health? A structured evidence assessment was conducted to identify literature, specifically clinical trials, on MRPs from potatoes and health, as well as nutritional contribution of potatoes. The results indicate limited human clinical data are available on negative health outcomes of potato-based MRPs, whereas potatoes are important contributors of key nutrients, such as fiber and potassium. Therefore, a balanced benefit-risk approach is warranted in order to assure that decreasing consumption of certain foods, like potatoes, does not lead to unintended consequences of nutrition inadequacies.
机译：摘要烹调食品具有许多食品安全益处。在加热过程中，会形成美拉德反应产物（MRP）。 MRP对食物的感官方面有贡献，包括颜色，味道和质地。一种MRP（丙烯酰胺）与健康的不良后果有关。然而，新兴数据表明，MRP也可能带来某些健康益处。食品工业已采取措施减少丙烯酰胺的形成，但人们一直认为，高含量的丙烯酰胺会损害某些食品的营养益处。马铃薯在烹饪过程中容易形成MRP，但也被认为是负担得起的高营养成分食品。特别是，马铃薯是美国人口中纤维和钾摄入量的重要因素，这是需要的两种营养素。那么，应该如何判断土豆对健康的影响呢？进行了结构化证据评估，以鉴定有关马铃薯和健康的MRP以及马铃薯的营养成分的文献，尤其是临床试验。结果表明，关于基于马铃薯的MRP对健康的负面影响，仅有有限的人类临床数据，而马铃薯是关键营养素（如纤维和钾）的重要贡献者。因此，为了确保减少某些食物（如土豆）的食用量不会导致营养不足的意外后果，必须采取一种平衡的利益风险方法。

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