From a practical perspective, aside from a few reports, which include an initial dAGE database on 249 foods (13), this area is void of relevant information and guidance for professionals. The purpose of this report is to expand the existing dAGE database by more than twofold, validate the methods used to test AGEs in food, examine different procedures and reagents on new dAGE formed, and introduce practical methods to reduce the consumption of dAGEs in daily life.