Keywords: nutrition, type 2 diabetes, heating, health

"Dietary dicarbonyls: friends or foes of human health?"

Dicarbonyls are reactive compounds that bind to proteins, altering the function of these proteins. Elevated concentrations of dicarbonyls play a role in the development of age-related diseases, including type 2 diabetes and cardiovascular diseases. Dicarbonyls are formed endogenously, but they are also formed during food processing, mainly in sugar-rich heat-treated products. This thesis investigated the association of dietary dicarbonyl intakes health outcomes, in the population-based cohort The Maastricht Study.

This thesis shows that in the Dutch diet, coffee and bread are the main sources of dicarbonyl intakes. Individuals with higher intakes of dicarbonyls had less low-grade inflammation, a better insulin sensitivity and less type 2 diabetes. In conclusion, this research suggests that intake of dicarbonyls might have beneficial health effects, contrary to the expectation that dietary dicarbonyls have negative consequences.

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