Maillard possible mutagenicity

It has been suggested that some products of the Maillard reaction are toxic and/or mutagenic but such effects are, at most, weak and possibly due to other consequences of browning, e.g. metal binding. 

Mutagens in Cooked Foods Possible Consequences of the Maillard Reaction... 

Recently, the mutagenicity of browning products have been intensively studied (19,20,21,22,23,24). The formation of mutagenic substances in cooked foods which may be partially attributed to Maillard browning reaction have been reported by many researchers (25,26,27,29). However, the possible public health significance of these findings is not clearly known at this time. 

However, the Maillard browning reaction is capable of producing a wide variety of products of varying concentrations depending on both the reactants used and the conditions employed. This may possibly explain the mutagenicity demonstrated by Iwaoka and Meaker (47) and others in overcooked foods. 

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