Advanced glycation end products (AGEs) are formed by non-enzymatic reaction of reducing sugars and free amino groups (also
-amino lysine group) of amino acids, proteins, phospholipids and nucleic acids (Maillard reaction). AGE products may play important roles in diabetic complication, in process of atherosclerosis, aging and chronic renal failure. Levels of N e -carboxymethyllysine and fluorescent AGE values were estimated in vegetarians (plant food, milk products, eggs) and compared with subjects on traditional nutrition (omnivores). Vegetarians have significantly higher carboxymethyllysine content in plasma and fluorescent AGE value. Intake of proteins, lysine, monosaccharides, culinary treatment, consumption of food AGEs (mainly from technologicaly processed products) and routes of Maillard reaction in organism are the major sources of plasma AGEs. Vegetarians consume less proteins and sacharides. Lysine intake is also significantly reduced. Subjects on alternative nutrition do not use high temperature for culinary treatment and intake of technologicaly processed food is lower. They consume a significantly higher amount of fruit and vegetables. Many species of this food commodity have higher proportion of fructose vs glucose. Fructation induced AGE fluores- cence is greater as compared with glucose. It is due to higher participation of more reactive acyclic form of fructose. Intake of vegetables and fruit with predominance of fructose is significantly higher in vegetarians. Comparison of nutrition and plasma AGEs in vegetarian and omnivorous groups shows that the higher intake of fructose in alternative nutrition of healthy subjects may cause an increase of AGE levels.

        Key words: protein glycation – vegetarians – omnivores – fructose intake