Key words: nutrition, Maillard reaction, gastrointestinal tract, inflammations

"Toxicological consequences of the Maillard reaction. Dietary advanced glycation endproducts and the gastrointestinal tract"

During the preparation of food, both in the factory and in the kitchen, food is exposed to high temperatures. These high temperatures trigger a chemical reaction called the Maillard reaction. This reaction leads to 'advanced glycation endproducts' (AGEs); these are the brown molecules that are formed during heating. This dissertation studies the potential inflammations that can be caused by these molecules. This research shows that AGEs in the food can cause inflammations. In addition, they end up in an inflammation enhancing form in the small and large intestine. As a result, these molecules can cause inflammation and oxidative stress in people with various intestinal disorders, such as Crohn's disease and ulcerative colitis. For these people it may be important to adjust their eating pattern.