Abstract: Advanced glycation end products (AGEs) are a complex group of compounds that are formed through Maillard reaction, a nonenzymatic reaction between reducing sugars and free amino groups. AGEs contribute to the development and progression of various chronic diseases, such as vascular complications of diabetes, Alzheimer,s disease, cancer growth and aging. AGEs occurs both exogenously (in food) and endogenously (in the human body). Dietary AGEs, dAGEs, are an important source of the total AGEs in the human body. However, no methods have been available for the determination of dAGEs, and there are few reports in the literature concerning the effect of food processing on AGEs formation. Consequently, the formation, structure and determination methods of dAGEs, the metabolism in the human body, the effect on the human body and prevention measures are systematically elucidated in this article with the purpose of laying the foundation for further study of AGEs.

Key words: food, advanced glycation end products, Maillard reaction