I have obtained copies of all the works cited and unless you have a background in chemistry, you cannot get much out of them. Bottom line, however, is HMF is present in far greater quantities in other common food than it is in honey or corn syrup; and the quantities required to cause harmful effects are ridiculous. Unless you live on a diet of coffee and caramels, I wouldn't sweat it. Unless you are interested in a raw food diet, you likely won't be able to avoid the byproducts of cooking. And if you like barbecued meats, toasted bread, anything fried, you will no doubt be happy in hell as everything there is roasted.

> Maillard reaction products change the colour and flavour of food, and in most cases these changes are appreciated by people. Some of the Maillard end-products may also be toxic or carcinogenic. In general it can be stated that Maillard products have been present in our foods for many thousands of years, and are consumed daily by nearly all people in the world. 
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