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The Truth About AGEs: Why Fresh Food Matters for Your Dog's Health

Brittany White, PhD

OVERVIEW

As pet parents become more informed about the long-term impact of diet on long-term health, one area gaining scientific and public attention is the role of Advanced Glycation End Products (AGEs). These compounds, formed during high-heat processing of food, may contribute to inflammation, oxidative stress, and chronic disease in both humans and pets. This white paper introduces what AGEs are, how they form in pet food, and why fresh-cooked, minimally processed diets may offer a healthier alternative.

WHAT ARE AGES?

Advanced Glycation End Products (AGEs) are harmful compounds that form when proteins or fats react with sugars during high-temperature cooking, a process known as the Maillard reaction. While this browning reaction creates appealing aromas and flavors, it also leads to structural changes in proteins that can reduce their digestibility and bioavailability.

AGEs can be found in many types of processed food, especially those that are baked, fried, or extruded. In pet food, this includes most kibble and canned diets. Studies have shown that these diets contain higher levels of AGEs compared to fresh or raw food formats1,2.

WHY AGES MATTER FOR PET HEALTH

Emerging science suggests that high dietary intake of AGEs may contribute to chronic diseases in animals just as they do in humans. Specifically:

  • Increased oxidative stress and inflammation, which are associated with aging and diseases such as diabetes and arthritis2

  • Potential damage to kidneys, liver, and cardiovascular tissues through the accumulation of AGEs and activation of the receptor for AGEs (RAGE).

Reduced protein quality and digestibility, particularly due to cross-linking of amino acids like lysine and arginine, which are essential for pet growth and tissue repair3.

PROTEIN QUALITY AND THE IMPACT OF PROCESSING

(cans), and dehydration (air-dried/freeze-dried diets). These methods often expose ingredients to temperatures exceeding 120–160°C, altering the structure and nutritional quality of proteins.

In contrast, fresh-cooked diets are gently prepared at lower temperatures, reducing the formation of AGEs and preserving protein integrity. This results in:

  • Better amino acid retention, including lysine, which is particularly sensitive to heat-induced damage.

  • Higher digestibility and bioavailability, meaning pets absorb more of what they eat4.

Fewer inflammatory markers in plasma and urine in preliminary feeding studies, suggesting a lower burden of oxidative stress.

THE FRESH FOOD ADVANTAGE

Choosing minimally processed, fresh-cooked food for your dog may provide significant benefits:

  • Lower AGE exposure due to gentler cooking methods.

  • Higher protein quality, improving muscle maintenance, immune health, and nutrient absorption.

  • Reduced risk of chronic inflammation, supported by ongoing research into AGE metabolism and immune function in dogs.

Unlike heavily processed diets that may require synthetic fortification to restore lost nutrients, fresh food retains more natural nutrition with fewer additives.

CONCLUSION

As science continues to uncover the link between diet, inflammation, and chronic disease, pet parents have more reason than ever to consider how their dog's food is made, not just what’s in it. Minimally processed, fresh-cooked meals offer a cleaner, more digestible option that avoids unnecessary exposure to harmful compounds like AGEs.

Your dog’s body deserves real food. With fresh-cooked diets, they get just that—nutrient-rich, minimally processed, and full of benefits that go beyond the bowl.

REFERENCES

  1. Bridglalsingh, S., Archer-Hartmann, S., Azadi, P., de La Serre, C. B., Remillard, R. L., Sunvold, G. D., & Bartges, J. W. (2024). Association of four differently processed diets with plasma and urine advanced glycation end products and serum soluble receptor for advanced glycation end products concentration in healthy dogs. Journal of Animal Physiology and Animal Nutrition. https://doi.org/10.1111/jpn.13927 

  2. Uribarri, J., Woodruff, S., Goodman, S., Cai, W., Chen, X., Pyzik, R., Yong, A., Striker, G. E., & Vlassara, H. (2010). Advanced glycation end products in foods and a practical guide to their reduction in the diet. Journal of the American Dietetic Association, 110(6), 911–916. https://doi.org/10.1016/j.jada.2010.03.018 

  3. Van Rooijen, C., Bosch, G., van der Poel, A. F. B., Wierenga, P. A., Alexander, L., & Hendriks, W. H. (2013). The Maillard reaction and pet food processing: Effects on nutritive value and pet health. British Journal of Nutrition, 110(11), 2135–2143. https://doi.org/10.1017/S0007114513001463 

  4. Swanson, K. S., Carter, R. A., Yount, T. P., Aretz, J., & Buff, P. R. (2013). Nutritional sustainability of pet foods. Advances in Nutrition, 4(2), 141–150. https://doi.org/10.3945/an.112.003335