Abstract: ObjectiveTo investigate advanced glycation end products (AGEs) content in food and assess the dietary exposure to AGEs among Shenzhen residents.MethodsAGEs contents in 11 kinds of foods were tested by competitive enzyme-linked immunosorbent assay. Based on the food consumption survey data of Shenzhen residents in 2011, the point assessment model was used to estimate dietary exposure to AGEs in the residents and calculate the contribution of different foods to AGEs intake.ResultsAGEs was found in the 11 kinds of foods, with an average content of 44.28 mg/kg and a maximum content of 821.74 mg/kg. The highest AGEs content was found in seasoning (excluding salt), with an average content of 628.60 mg/kg. AGEs contents in meat and its products, candy confection, milk and its products, grain and its products were higher than those in fruits and vegetables, beverage, potato and its products. The mean dietary intake of AGEs was 31.85 mg/dP for the residents. The dietary intake of AGEs for high-consuming populations（P97.5） was 53.16 mg/dP. The major food contributors to AGEs were seasoning (excluding salt), grain and its products, meat and its products for the residents. Milk and its products (26.06%), seasoning（24.78%） and grain and its products（18.55%） were the first three of AGEs exposure for girls aged 2-5 years, while seasoning, grain and its products, and meat and its products were the first three of AGEs exposure for other groups．ConclusionDaily dietary AGEs intake was found among the surveyed residents in Shenzhen. It is feasible to establish dietary AGEs database and improve the guidance on the dietary AGEs intake of related groups.