BackgroundAdvanced Glycation End Products (AGEs) are formed in foods subjected to high temperatures. Although endogenous AGEs are implicated in certain autoimmune diseases, the role of dietary AGEs remains to be investigated. Materials and methodsSamosa (Indian snack) samples in fried and baked form were collected from street food vendors. AGEs were extracted from them and quantified using fluorescence spectrophotometry. Peripheral blood lymphocytes (PBLs) were incubated with AGEs to study the effect on their cell cycle and transcriptional expression of Foxp3, RORγT, IL-17, IL-10, p21. ResultThe AGE-specific fluorescence of fried samosa was significantly (p < 0.05) higher than the baked one. PBLs showed significantly reduced Foxp3, IL-10, and p21 but no significant change in RORγT and IL-17 expression on incubation with AGEs. ConclusionExposure to dAGEs may result in perturbation of balance between T-cell suppressive and activating factors that may play a role in driving PBLs towards an autoimmune phenotype. Suitable modifications in dietary habits to reduce them may be a valuable strategy to fight autoimmunity.