I came across the following, and thought some on the list might find
it of interest. Note the refs. to Maillard, and the comments on sugar.

Regards,
Tom Billings
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    Skog K.
      Cooking procedures and food mutagens: a literature review.
    Food and Chemical Toxicology, 1993 Sep, 31(9):655-75.
      Pub type:  JOURNAL ARTICLE; REVIEW; REVIEW, ACADEMIC.

Abstract: Commonly eaten meat products prepared from beef, pork, mutton and
    chicken show some level of mutagenic activity following normal frying. Food
    preparation methods have a significant influence on the formation of the
    mutagenic activity. The main food mutagens found in cooked meat products are
    heterocyclic amines. Several of them have been tested in long-term animal
    studies and shown to be carcinogenic in rodents. From a health point of
    view, it is desirable to reduce or prevent the formation of food mutagens.
    Therefore, a deeper understanding of the precursors and reaction conditions
    for mutagen formation during normal domestic cooking is very important.
    Modelling experiments are useful tools for studying the influence of
    different physical parameters and various precursors on the mutagenic
    activity. The identification of several thermic mutagens from the modelling
    experiments support the theory that creatine or creatinine, amino acids and
    sugars are precursors in the formation of thermic mutagens. Creatine is
    generally accepted to be a precursor of the mutagens and, interestingly, the
    conversion of creatine to creatinine has been shown to be blocked by an
    excess of sugars, which also caused the mutagenic activity to decrease. The
    mutagenic activity differed for different amino acids used in the model
    systems, and various thermic mutagens were produced from the amino acids.
    The incorporation of carbon atoms originating from glucose into food mutagen
    molecules has shown glucose to be a precursor. Sugar has also been shown to
    either enhance or inhibit the yield of mutagenic activity, depending on its
    molar ratio versus the other reactants, which suggests that the Maillard
    reaction may be used to control the formation of mutagens.