The Maillard reaction is a complex sequence of reactions between carbohydrates and amino acids whose stable end products are known as AGEs (advanced glycation endproducts). The Maillard reaction occurs when foods are heated up and also occurs in the human body. Certain complications of diabetes, such as renal functional impairment and cataract, are associated with an accumulation of AGEs. Although extensive literature exists on the risk of AGEs, it has thus far not been confirmed whether AGEs really trigger pathophysiological processes or whether they are formed as a result of such processes. The importance of dietary Maillard compounds is also unclear. According to some studies they accumulate within the body and trigger inflammatory processes. These results have already led to general dietary recommendations. By contrast, increasing numbers of studies are showing the antioxidant, prebiotic, and other health promoting effects ofMaillard products. Current studies show, for example, that coffee melanoidins inhibit specific metalloproteases that are associated with progression of colon cancer.