Effect of dietary AGEs on the transcriptional profile of peripheral blood lymphocytes

•Cooking procedures involving exposure to high temperatures like frying and baking lead to the formation of toxins like AGEs.•Increased AGE specific fluorescence was noted in both fried and baked samosa more so in the former.•A significant decrease in transcriptional expression of CDK inhibitor P21 was noticed in lymphocytes treated with dAGEs however no significant change in cell cycle was noted.•Though incubation with extracted AGEs was found to significantly reduce the relative expression of T-cell suppressive factors like FOXp3 and IL-10, no significant increase in RORγT or IL-17 was noted.