During cooking with high heat, sugars released from starch can react with amino acids via the Maillard reaction, forming advanced glycation end-products, (AGEs), contributing aromas, flavors and texture to foods. One example of a dietary AGE is acrylamide. Recent evidence suggests that the intestinal fermentation of dietary AGEs may be associated with insulin resistance, atherosclerosis, diabetes and other inflammatory diseases. This may be due to the impact of AGEs on intestinal permeability.
