Several amino acid derivatives resulting from the Maillard reaction (also referred to as “glycation”) between carbohydrates and their degradation products with the side chains of lysine or arginine residues, respectively, have been identified and quantified in foods. Due to the fact that glycation reactions are a common side-reaction in biological systems and occur in the human body throughout the lifespan, “advanced glycation compounds” formed endogenously have been linked to the pathology of diseases such as diabetes. In recent years, dietary glycation compounds have been discussed to exert negative effects such as inflammatory processes, oxidative stress, insulin resistance, or endothelial dysfunction. In most studies, concentrations of glycation compounds mainly originate from the uncritical use of immunological tools or calculations based on flawed databases, neglecting that the term “AGE” stands for a chemically diverse group of amino acid derivatives. The term “AGE concentration” is scientifically not justified. At present, no convincing studies exist linking defined structures of glycated amino acids to adverse effects in vivo. We, therefore, conclude that for reasons of semantics as well as due to basic considerations with respect to risk theory, it is not possible to calculate a “risk” for dietary AGEs.