For the uninitiated in Advanced Glycation Ends (AGEs):<p>> AGEs can also be ingested from food, especially food cooked at high temperatures and with little moisture, like grilled meats, fried foods, and baked goods.[23] The Maillard reaction is the main nonenzymatic reaction known to form AGEs in cooking and is famously known for the distinct browning color and complex flavor and aroma of roasted coffee, French fries, seared meat, and other favorites.