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The consumption of a diet rich in MRPs negatively affects protein digestibility. The possible effects of an excessive intake of MRPs during adolescence warrant attention, and long-term effects should be considered.

The dietary habits of the adolescent population with a high intake of snack and fast foods mean that they consume a high rate of which in turn leads to the development of different degenerative disorders. There are few studies available on MRP absorption and metabolism. We investigated the effects of a MRP-high and a MRP-low diet on carboxymethyllysine (CML) intake and excretion in 11-14 years adolescent males. In a 2-period crossover trial, 20 healthy subjects were randomly assigned to two groups. The first group consumed the MRP-low diet for 2 weeks, observed a 40-day washout period, and then consumed the MRP-high diet for 2 weeks. The second group received the diets in the reverse order. Subjects collected urine and faeces on the last 3 days of each dietary period. The consumption of the MRP-high diet led to a higher CML input (P < 0.05) (11.28 vs. 5.36 mg/day CML for MRP-high and -low diet, respectively). In parallel, the faecal excretion was also greater (P < 0.05) (3.52 vs. 1.23 mg/day CML, respectively) and proportional to the dietary intake. The urinary elimination of CML was not increased significantly when the MRP-high diet was consumed compared to consumption of the MRP-low diet, and was not proportional to the dietary exposure of CML. In conclusion it was shown that CML absorption and faecal excretion were highly influenced by dietary CML levels. Since the compound has long-term effects on health, an excessive intake deserves attention, especially in a population nutritionally at risk as adolescents.

Contents of some indicators of the Maillard reaction (MR) in two diets adjusted to the adolescent requirements are compared: the A-diet, usually consumed by the adolescent population containing their preferred foods cooked by the culinary techniques more frequently chosen; and the B-diet, with the same foods, except those industrially processed and with high content of Maillard reaction products (MRP), cooked in softer processes to minimise the MR. Aliquots of a lunch-dinner (LD) and breakfast-afternoon (BA) snack pools separately from both diets were ground and lyophilised. Fluorescence associated to MRP, CIELAB colour parameters, furosine, hydroxymethylfurfural (HMF), carboxymethyllysine (CML) and sugar contents were investigated in the samples. Significant losses of lightness were manifested in A samples compared to the B ones. Fluorescence intensity was significantly higher in the LD and BA samples from the A-diet. Furosine measured in the A-diet was similar to that found in the B-diet. However, HMF content was significantly higher in the A-diet, as well as CML. Data showed significant higher levels of advanced MRP in the usual diet. Thus, MRP intake associated to alimentary pattern in the adolescence population might be studied in order to assess the health implications of the MRP consumption and its possible synergic effect with endogenous advanced glycation endproducts.

Dietary MRP are able to modulate in vivo the intestinal microbiota composition both in humans and in rats, and the specific effects are likely to be linked to the chemical structure and dietary amounts of the different browning compounds.

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