Books on Maillard reaction often cover the sensory and organoleptic aspects of foods derived from the reaction. But the side effects and health implications of consuming foods with the Maillard reaction’s reactive dicarbonyls and AGEs have received less attention. This book focuses on the side effects of reactive dicarbonyls and AGEs in vivo. AGEs are associated with diabetes complications and several other chronic degenerative diseases including chronic inflammation, obesity, insulin resistance, cardiovascular disease, multiple sclerosis, epilepsy, cancer, Parkinson’s and Alzheimer’s disease. Dietary AGEs can exacerbate the pool of in vivo AGEs and promote disease development.