Abstract: The present study was to determine advanced glycation end products (AGEs) in foods from different processes, and the influence of dietary AGEs on wound healing in nondiabetic mice. AGEs mixtures were extracted from local fast foods and foods prepared in lab. A BSA-AGEs mixture made by incubating glucose with bovine serum albumin (BSA) was used as a positive control. Burns were made on the skin of mice. The results showed that foods processed by high temperatures generated higher dietary AGEs. Nonwounded mice showed no observable adverse response to high dietary AGEs. However, high dietary AGEs caused severe inflammatory responses in wounded mice. The plasma level of high mobility group box 1 (HMGB1) and its mRNA in white blood cells were found to be significantly higher in the wounded mice fed with high dietary AGEs than others. We conclude that dietary AGEs worsen inflammation and delay wound healing in nondiabetic burned mice, which might be mediated by HMGB1.