Advanced glycation end products(AGEs) are considered to be closely associated with oxidative stress、several chronic diseases and human aging.Therefore,it has become the hot research topic in medicine and health fields in recent years.However,there is little report in food area.In fact,AGEs can be generated in various kinds of foods due to different processing and storage conditions.In a long-term,consumption these foods may increase AGEs levels in our bodies and harm to our health.Thus,dietary-AGEs have been given much attention by food scientists.In this paper,AGEs formation、major categories、detection methods、effects on human body and prevention measures are systematically summarized,providing references for the dietary-AGEs research.