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Joint control of multiple food processing contaminants in Maillard reaction: A comprehensive review of health risks and prevention
Fan Zhang, Xiaomei Yu, Yimei Tian, Jia Zeng, Pan Zhuang, Wei Jia, Yu Zhang. Comprehensive Reviews in Food Science and Food Safety, 2025-02-10
Topic: Brain proteins, microglia and lab models
There is an urgent need to address food safety concerns associated with multiple Maillard reaction‒derived chemical contaminants, such as acrylamide, heterocyclic aromatic amines, advanced glycation end products, and 5-hydroxymethylfurfural, which are present in processed foods. Current studies have focused on single contaminant generated by the Maillard reaction; however, there is a dearth of information regarding the interactions of multiple contaminants and their joint control methods. This review article comprehensively summarizes the state-of-the-art progress in the simultaneous analysis, coformation, joint hazardous control, and risk assessment of multiple food processing contaminants generated by the Maillard reaction. The Maillard reaction is associated with caramelization, lipid oxidation, protein oxidation, and ascorbic acid browning reactions. Mass spectrometry‒based chromatography is currently the preferred method for the simultaneous quantification of multiple contaminants, with metabolomics and indirect detection methodologies providing new insights. Mitigation strategies for multiple contaminants include optimizing pretreatment, introducing exogenous additives, regulating processing parameters, and utilizing emerging technologies. Limited animal studies on the metabolism of various contaminants have yielded diverse results, guided by biomarkers for deep understanding. Integrated risk assessment should be conducted to quantify multihazard health impacts. In future research, a unique framework should be developed for assessing multiple contaminants, characterizing their metabolic profiles, and optimizing control measures for Maillard reaction‒derived contaminants.
Cite this study APA, Vancouver, BibTeX · download .bib or .ris
APA 7th
Zhang, F., Yu, X., Tian, Y., Zeng, J., Zhuang, P., Jia, W., et al. (2025). Joint control of multiple food processing contaminants in Maillard reaction: A comprehensive review of health risks and prevention. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.70138
Vancouver
Zhang F, Yu X, Tian Y, Zeng J, Zhuang P, Jia W, et al. Joint control of multiple food processing contaminants in Maillard reaction: A comprehensive review of health risks and prevention. Comprehensive Reviews in Food Science and Food Safety. 2025. doi:10.1111/1541-4337.70138. PMID: 39929674.
BibTeX
@article{zhang2025-39929674,
author = {Zhang, Fan and Yu, Xiaomei and Tian, Yimei and Zeng, Jia and Zhuang, Pan and Jia, Wei and Zhang, Yu},
title = {{Joint control of multiple food processing contaminants in Maillard reaction: A comprehensive review of health risks and prevention}},
journal = {Comprehensive Reviews in Food Science and Food Safety},
year = {2025},
doi = {10.1111/1541-4337.70138},
pmid = {39929674},
url = {https://doi.org/10.1111/1541-4337.70138}
}
Built from the record alzhub holds for this paper, not looked up. Volume, issue and page numbers are not held in the record. The record names 7 authors; APA and Vancouver show the first six, BibTeX and the downloads carry all of them. Check the citation against the original before you use it.
Key findings
- There is an urgent need to address food safety concerns associated with multiple Maillard reaction‒derived chemical contaminants, such as acrylamide, heterocyclic aromatic amines, advanced glycation end products, and 5-hydroxymethylfurfural, which are present in processed foods.
- The Maillard reaction is associated with caramelization, lipid oxidation, protein oxidation, and ascorbic acid browning reactions.
- Limited animal studies on the metabolism of various contaminants have yielded diverse results, guided by biomarkers for deep understanding.
Why it matters
This review covers food processing contaminants from the Maillard reaction and strategies for their joint control. It contains no information relevant to Alzheimer's disease.
New to this subject? Start with our plain-English guide: Prevention →
Study details
- Evidence strengthLow
How this study scored 42/100
Published in a peer-reviewed journal. Scored zero for study design, sample size, effect reported, studied in people and randomised / blinded because the record does not state it.
| Component | Points | Why |
|---|---|---|
| Journal tier | 7 / 10 | Tier 3 — peer-reviewed journal (Comprehensive Reviews in Food Science and Food Safety) |
| Journal's citation record | 2 / 4 | Comprehensive Reviews in Food Science and Food Safety: journal h-index 239 (OpenAlex, 2026-10-29) |
| Study design | 0 / 12 | No study design recorded — scores zero, not guessed (not stated in the record — scored 0) |
| Strength of evidence | 1 / 5 | Rated “low” in our summary |
| Peer-review validation | 10 / 10 | Peer-reviewed. Published as an article in a named peer-reviewed journal. |
| How recent | 4 / 5 | 2025 — within 3 year(s) of the newest study here |
| Sample size | 0 / 4 | Participant count not stated — scores zero (not stated in the record — scored 0) |
| Effect reported | 0 / 3 | No effect size reported — scores zero (not stated in the record — scored 0) |
| Studied in people | 0 / 3 | Not stated whether this was studied in people — scores zero (not stated in the record — scored 0) |
| Randomised / blinded | 0 / 2 | No randomisation or blinding stated — scores zero (not stated in the record — scored 0) |
| Times cited | 3 / 7 | Cited 29 times (OpenAlex, 2026-10-10) |
| Citations per year | 3 / 5 | 9.7 citations a year over 3 year(s) since 2025 |
| Impact for its field and year | 4 / 6 | Cited 12.7× the average for papers of its field and year (OpenAlex FWCI) |
| Cited by studies here | 0 / 6 | No other study in this library cites it |
| Still being cited | 2 / 4 | Cited 29 times in 2024–2026 (2026 still in progress; OpenAlex) |
| Senior author's track record | 3 / 4 | Last-listed author Yu Zhang: h-index 66 (OpenAlex, whole career) |
| Institution's track record | 1 / 3 | Zhejiang University: institution h-index 1,040 (OpenAlex) |
| Multi-centre collaboration | 0 / 3 | OpenAlex lists 1 institution(s) in 1 country — scores zero (affiliation lists can be incomplete) |
| Indexed in PubMed | 2 / 2 | Indexed in PubMed (PMID 39929674) |
| Free to read | 0 / 2 | Behind a paywall — scores zero |
| Total | 42 / 100 | — |
What each of these 20 components measures, and what this score is not →
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