Contents of some indicators of the Maillard reaction (MR) in two diets adjusted to the adolescent requirements are compared: the A-diet, usually consumed by the adolescent population containing their preferred foods cooked by the culinary techniques more frequently chosen; and the B-diet, with the same foods, except those industrially processed and with high content of Maillard reaction products (MRP), cooked in softer processes to minimise the MR. Aliquots of a lunch-dinner (LD) and breakfast-afternoon (BA) snack pools separately from both diets were ground and lyophilised. Fluorescence associated to MRP, CIELAB colour parameters, furosine, hydroxymethylfurfural (HMF), carboxymethyllysine (CML) and sugar contents were investigated in the samples. Significant losses of lightness were manifested in A samples compared to the B ones. Fluorescence intensity was significantly higher in the LD and BA samples from the A-diet. Furosine measured in the A-diet was similar to that found in the B-diet. However, HMF content was significantly higher in the A-diet, as well as CML. Data showed significant higher levels of advanced MRP in the usual diet. Thus, MRP intake associated to alimentary pattern in the adolescence population might be studied in order to assess the health implications of the MRP consumption and its possible synergic effect with endogenous advanced glycation endproducts.