Advanced Glycation End Products in Dog Food: What You Need to Know

September 11, 2024

Introduction to AGEs

Advanced glycation end products (AGEs) are harmful compounds that form when protein or fat combine with sugar in the bloodstream. This process, known as glycation, occurs naturally in the body but can be accelerated by certain dietary choices. AGEs are formed when proteins or fats combine with sugars in a process known as glycation. While this occurs naturally in all bodies to some degree, high levels of AGEs have been linked to a host of health issues in both humans and animals.

For dogs, the potential consequences can be concerning:

Chronic inflammation throughout the body
Increased oxidative stress, leading to cellular damage
Potential acceleration of age-related diseases
Impaired kidney function
Complications in diabetic dogs
Possible contributions to cognitive decline in older dogs
Negative effects on skin, coat, and dental health

While AGEs have been extensively studied in human nutrition, their impact on pet health, particularly in dogs, is gaining increased attention in veterinary science.

The science behind AGEs formation

To understand AGEs, let's start with a simple analogy: imagine proteins in your body as clean, smooth buildings. Now, picture sugar molecules as sticky, colorful gum. When these sugar molecules attach to the proteins, it's like sticking gum all over the buildings. This process is what scientists call "glycation."

But it doesn't stop there. Over time, these sticky sugar-protein combinations go through a series of chemical changes. It's as if the gum starts to harden and change color, making the buildings look old and discolored. These final, changed products are what we call Advanced Glycation End products, or AGEs.

This process happens naturally in our bodies (and our dogs' bodies) all the time, but it can be sped up by several factors:

Heat: Just like cooking sugar can turn it into caramel, high temperatures can accelerate AGEs formation. This is why grilling or frying foods can increase AGEs.
Time: The longer food is cooked, the more time there is for AGEs to form.
Moisture: From research into human food preparation, cooking methods (like roasting) tend to produce more AGEs than moist methods (like boiling).
Sugar content: More sugar means more potential for AGEs formation.

When it comes to dog food, the way it's made, what's in it, and even how it's stored can all affect how many AGEs end up in the final product. It's like a recipe - the ingredients and cooking method can make a big difference in the outcome.

AGEs in pet food, specifically dog food

When it comes to AGEs in dog food, not all ingredients are created equal. The primary concern centers around animal-based ingredients, which are a staple in most commercial dog foods.

Here's why animal products are the main culprit:

High protein content: Animal products are rich in proteins, which are key players in AGE formation when they interact with sugars.
Fat content: Many animal products also contain fats, which can oxidize and contribute to AGE formation.
Highly-processed: Commercial pet food commonly uses processed animal proteins (meat meals) that then undergo high-temperature processing (extrusion), accelerating AGE formation.

Different types of dog food vary in their AGE content, largely due to how the animal ingredients are processed:

Extruded kibble: Generally has the highest AGEs content. The extrusion process used to make kibble involves high heat and pressure, which is perfect for AGE formation. Animal-based ingredients like meat meals are particularly susceptible.
Canned wet food: Usually contains fewer AGEs than dry food. While it still contains animal products, the higher moisture content and lower cooking temperatures result in less AGE formation.
Raw or minimally processed diets: Typically have the lowest AGEs content. Fresh or frozen meat that hasn't been subjected to high heat will have significantly fewer AGEs. Newer “low and slow” formats like oven-baked food offer a shelf-stable option that has less processing.

It's important to note that while plant-based ingredients can also contribute to AGE formation, especially when they're high in sugars or starches, they're generally a smaller concern compared to animal products in dog food.

Some specific ingredients to watch out for:

Rendered meat meals (like "chicken meal" or "beef meal"): These concentrated protein sources are often high in AGEs due to their processing.
Animal fats: When exposed to high heat, these can contribute significantly to AGE content.
Animal by-products: Depending on how they're processed, these can also be high in AGEs.

While AGEs can enhance the flavor of dog food, potentially making it more appealing to our pets, the health implications of a high-AGE diet, particularly from animal sources, are becoming a significant concern in veterinary nutrition.

Health implications of AGEs for dogs

While research on AGEs in dogs is still evolving, studies in both humans and animals suggest that high levels of dietary AGEs can have several negative health effects. Here's what current research indicates:

Inflammation: AGEs can trigger chronic, low-grade inflammation in the body. This ongoing inflammation may contribute to various health issues over time [1].
Oxidative stress: AGEs increase oxidative stress, which can damage cells and tissues throughout the body. This is particularly concerning for vital organs like the kidneys and heart [2].
Accelerated aging: As the name suggests, AGEs are associated with accelerated aging processes. In dogs, this might manifest as earlier onset of age-related issues [3].
Kidney function: Studies have shown that high levels of AGEs can impair kidney function. Given that kidney disease is already a common issue in older dogs, this is a significant concern [4].
Diabetes complications: For dogs with diabetes, high AGE levels could exacerbate the condition and its complications [5].
Cognitive decline: There's emerging evidence suggesting that AGEs might play a role in cognitive decline in older dogs, similar to their suspected role in human cognitive disorders [6].
Skin and coat health: AGEs can affect collagen and elastin, proteins crucial for skin and coat health. This could potentially lead to reduced skin elasticity and coat quality over time [7].
Dental health: Some research suggests that AGEs might contribute to periodontal disease, a common issue in dogs [8].

It's important to note that while these potential health implications are concerning, the impact can vary based on factors like the dog's age, overall diet, exercise level, and genetic predisposition. Additionally, more research is needed to fully understand the long-term effects of dietary AGEs on dogs.

Ways to minimize AGEs in dog food

Given the potential health risks associated with high levels of AGEs, it's important to consider ways to reduce their presence in dog food. Here are some strategies backed by research:

Choose lower-temperature processing methods:

Look for dog foods that use gentler cooking methods like baking or steaming.
Include fresh foods over extruded kibble when possible, as they're typically processed at lower temperatures [9].

Consider the protein source:

Plant-based proteins generally form fewer AGEs during processing than animal proteins [11].
If using animal proteins, look for less processed options (e.g., whole meats instead of meat meals).

If you are feeding animal-based foods, consider higher moisture content:

Moisture helps inhibit AGE formation during cooking [10].
Wet foods or rehydrated freeze-dried foods generally have lower AGE content than dry kibble.

Be mindful of carbohydrate quality:

High levels of simple sugars can contribute to AGE formation [12].
Look for dog foods with complex carbohydrates and lower glycemic index ingredients.

Pay attention to additives:

Some preservatives and additives may contribute to AGE formation [13].
Choose foods with natural preservatives when possible.

Look for antioxidant-rich ingredients:

Antioxidants can help counteract the oxidative stress caused by AGEs [14].
Ingredients like blueberries, spinach, and certain herbs can be beneficial.

Proper storage: Store dry dog food in a cool, dry place to minimize further AGE formation during storage [15].

Remember, while minimizing AGEs is important, it's crucial to ensure that any dietary changes still meet all of your dog's nutritional needs. Always consult with your veterinarian before making significant changes to your dog's diet.

Making Informed Choices for Your Dog's Health

As we've explored in this post, Advanced Glycation End products (AGEs) are more than just a complex scientific term - they're a crucial consideration in our dogs' diets that can significantly impact their long-term health and well-being.

Key takeaways:

AGEs form when proteins, particularly from animal sources, interact with sugars during high-heat processing.
Commercial dog foods, especially extruded kibbles, can be high in AGEs due to their production methods.
High levels of dietary AGEs have been linked to various health issues in dogs, including inflammation, oxidative stress, and potential contributions to age-related diseases.
There are several strategies to reduce AGEs in your dog's diet, including choosing lower-temperature processed foods, opting for higher moisture content, and being mindful of ingredients.

As responsible pet owners, it's important to be aware of these factors when choosing food for our canine companions. However, it's equally crucial to remember that AGEs are just one aspect of canine nutrition. A balanced diet that meets all of your dog's nutritional needs should always be the priority.

While the research on AGEs in dog food is still evolving, the current evidence suggests that taking steps to minimize AGE intake could be beneficial for your dog's long-term health. As always, any significant changes to your dog's diet should be discussed with your veterinarian, who can provide personalized advice based on your dog's specific health needs, age, and lifestyle.

By staying informed and making conscious choices, we can take proactive steps towards ensuring our furry friends lead healthier, happier lives. After all, they deserve nothing but the best from us.

References

[1] Vlassara, H., & Striker, G. E. (2011). AGE restriction in diabetes mellitus: a paradigm shift. Nature Reviews Endocrinology, 7(9), 526-539.

[2] Uribarri, J., et al. (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.

[3] Gaens, K. H., et al. (2014). Nε-(carboxymethyl)lysine-receptor for advanced glycation end product axis is a key modulator of obesity-induced dysregulation of adipokine expression and insulin resistance. Arteriosclerosis, thrombosis, and vascular biology, 34(6), 1199-1208.

[4] Deluyker, D., et al. (2017). Advanced glycation end products (AGEs) and cardiovascular dysfunction: focus on high molecular weight AGEs. Amino Acids, 49(9), 1535-1541.

[5] Pischetsrieder, M. (2000). Chemistry of glucose and biochemical pathways of biological interest. Food Reviews International, 16(2), 161-174.

[6] Cummings, B. J., et al. (1996). β-Amyloid accumulation correlates with cognitive dysfunction in the aged canine. Neurobiology of learning and memory, 66(1), 11-23.

[7] Gkogkolou, P., & Böhm, M. (2012). Advanced glycation end products: Key players in skin aging?. Dermato-endocrinology, 4(3), 259-270.

[8] Katz, J., et al. (2005). Receptor for advanced glycation end‐product (RAGE) and periodontal disease in dogs. Journal of veterinary dentistry, 22(1), 5-9.

[9] Uribarri, J., Woodruff, S., Goodman, S., Cai, W., Chen, X., Pyzik, R., ... & 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.

[10] Goldberg, T., Cai, W., Peppa, M., Dardaine, V., Baliga, B. S., Uribarri, J., & Vlassara, H. (2004). Advanced glycoxidation end products in commonly consumed foods. Journal of the American Dietetic Association, 104(8), 1287-1291.

[11] Chao, P. C., Hsu, C. C., & Yin, M. C. (2009). Analysis of glycative products in sauces and sauce-treated foods. Food Chemistry, 113(1), 262-266.

[12] Poulsen, M. W., Hedegaard, R. V., Andersen, J. M., de Courten, B., Bügel, S., Nielsen, J., ... & Dragsted, L. O. (2013). Advanced glycation endproducts in food and their effects on health. Food and Chemical Toxicology, 60, 10-37.

[13] Sharma, C., Kaur, A., Thind, S. S., Singh, B., & Raina, S. (2015). Advanced glycation end-products (AGEs): an emerging concern for processed food industries. Journal of Food Science and Technology, 52(12), 7561-7576.

[14] Saito, M., Yagi, M., Uno, K., Taketani, Y., & Ishikawa, S. I. (2020). Accumulation of advanced glycation end products (AGEs) in foods and the effect of dietary AGE restriction. Nutrients, 12(5), 1370.

[15] van Rooijen, C., Bosch, G., van der Poel, A. F., Wierenga, P. A., Alexander, L., & Hendriks, W. H. (2013). The Maillard reaction and pet food processing: effects on nutritive value and pet health. Nutrition Research Reviews, 26(2), 130-148.