Potatoes and Maillard Reaction Products (MRPs): The need for a benefit‐risk approach

During heating, hundreds Maillard reaction products (MRPs) can form in foods that contain reducing sugars and amino nitrogen groups, which provide browning and positive sensory aspects to a food. Recent in vitro and animal evidence suggests many MRPs may contribute to promoting health. However, literature has focused primarily on one MRP – acrylamide ‐ purported to have negative health outcomes. As a consequence, the potentially beneficial attributes of MRPs have been largely neglected. Moreover, traditional approaches to risk assessment of foods have not taken into account nutritional benefits. We performed an analysis of the literature on MRPs and human health to evaluate the breath of evidence. As potatoes have been a primary focus relative to acrylamide, we also evaluated whether potatoes could be utilized as a potential model for a benefit‐risk assessment. Results indicate the evidence from clinical trials is fragmented, with few clear areas specific to health outcomes developed – either positive or negative. In particular, the literature on risks associated with dietary acrylamide is controversial and inconclusive. The literature on potatoes supports an important positive role in the American diet ‐ specifically with respect to fiber and potassium nutriture, two of the four nutrients of concern in the U.S. population. Our findings indicate the need for a benefit‐risk approach to ascertain that decreased consumption of foods like potatoes ‐ based on a single compound ‐ does not lead to unintended consequences of further nutrition inadequacies and other potential negative health outcomes. Sponsored by the Frozen Potato Products Institute.