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  • Processing and cooking foods at high temperatures results in what is called the Maillard reaction, in which sugars (those that are a natural part of the food or those that have been added, such as fructose and corn syrup), proteins, and some fats interact and form advanced glycation end products (AGEs) and advanced lipoxidation end products (ALEs), as discussed in chapter 1.- Steven V. Joyal, Wha
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