12/01/2025
So now we also have to consider thermal processing of foods for pets and humans.
"In the food industry, much attention has been given to thermal processing because not only does it improve food safety and shelf stability but it also improves flavors and textures via the Maillard reaction.13 The Maillard reaction is a nonenzymatic reaction between amino acids and sugars in foods, which forms compounds that improve flavors, smell, and taste. The negatives of the Maillard reaction are that it also forms compounds known as dietary glycotoxins, or advanced glycation end-products (AGEs).13 Research is demonstrating that absorption of dietary AGEs and their accumulation in the body may affect age-related diseases in humans and animals.13-19 A well-known AGE in UPF is acrylamide, which is monitored by the Food and Drug Administration (FDA) because animal studies have demonstrated an association between high acrylamide intake and cancers.20,21 In experimental animal models and human studies, other AGEs have been associated with age-related diseases (e.g., atherosclerosis, nephropathy, retinopathy, osteoarthritis, neurodegenerative diseases, diabetes mellitus).13-19 To promote human health and prevent chronic disease, limiting intake of UPFs containing high amounts of AGEs is recommended.15,20-24."
"Furthermore, similar to AGE studies of human food, AGE studies of pet foods have measured AGEs in the foods and in dog and cat biofluids. One study measured AGEs in 67 dry, canned, and pelleted dog and cat foods for growth and maintenance.26 The researchers estimated that the average daily intake of an AGE on a mg/kg metabolic body weight0.75 basis was 122 times higher for dogs and 38 times higher for cats than the calculated average daily intake on a mg/kg metabolic body weight0.75 basis for adult humans.26"
https://todaysveterinarypractice.com/nutrition/commercial-fresh-pet-food-diets/?fbclid=IwY2xjawHxCPFleHRuA2FlbQIxMQABHQ1Lhn93y8WGe6wgTqQxWqBm-pWvlbfW0MiRM9W7vtuWNwf4uQai1Sy9ug_aem_SOUeiqdhDRuddlJnZVU_4w
Clients have begun questioning the AAFCO human-grade labeling claim, ultraprocessed food concerns, and dietary AGEs.