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If you have ever looked at a piece of kibble or a browned, crispy bit of meat and thought, “This smells amazing,” you have already encountered the chemistry behind AGEs.
AGEs, short for Advanced Glycation End Products, are compounds that form when sugars react with proteins or fats. This happens inside the body over time, and it also happens in food during cooking and processing, especially when heat is high and moisture is low.
The reason dog owners are paying attention is simple: AGEs are tied to inflammation and oxidative stress in many species, and dogs often eat the same food every day for years. Even small differences in how that food is made can add up.
This article walks through what AGEs are, what researchers have actually found in dogs, and what practical steps may reduce a dog’s exposure. I’ll also be direct about where the science is still thin. And throughout: always check with your dog’s veterinarian before making major diet changes, especially for puppies, seniors, dogs with kidney disease, diabetes, pancreatitis, GI issues, or dogs on prescription diets.
What AGEs are and why they matter in dogs
AGEs are a large family of compounds created through glycation, a chemical reaction where a sugar binds to a protein or fat. One major route for AGE formation in food is the Maillard reaction, the same process that creates browning, roasted aromas, and “toasty” flavors.
Inside the body, AGEs can also form naturally, and that formation tends to increase under conditions like higher blood sugar and oxidative stress. In the bigger picture (across mammals), AGE accumulation is often discussed as one piece of the aging puzzle because it can contribute to tissue stiffness and inflammatory signaling.
What makes dogs a special case is not that they are uniquely sensitive, but that their lifestyle can be repetitive. Many dogs eat one main diet for long stretches, which makes dietary exposures more consistent than they are for most humans.
What the research in dogs actually shows (and what it does not)
There is meaningful dog-specific research, but it is not yet the kind of evidence that proves “lower AGEs equals longer lifespan.”
One well-cited line of work compared dogs eating diets that were similar in ingredients but different in processing method, and then measured AGE-related markers in blood and urine. A 2024 study looked at four differently processed diets and found associations between processing type and measurable AGE markers, including circulating and excreted AGEs and a receptor-related marker (sRAGE). Another summary of related research describes comparisons among minimally processed, extruded, and retorted diets and tracks AGEs plus oxidative and inflammatory biomarkers in healthy dogs.
Why this matters: it supports the idea that processing changes a dog’s AGE exposure and internal AGE-related measurements, even over relatively short study windows.
Where the evidence is limited:
- We do not yet have long-term, large, randomized lifespan studies in dogs proving that reducing dietary AGEs extends life the way the title of this article hopes for. Most dog studies to date focus on biomarkers, not “years added.”
- Many studies involve healthy adult dogs. We have less clarity for seniors, puppies, and dogs with chronic disease.
- Pet nutrition research is complex because diets differ in more than AGEs alone (fat type, digestibility, fiber, micronutrients, caloric density, and more), even when researchers try to control variables.
So a fair takeaway is: lower-AGE processing patterns appear to influence AGE-related biomarkers in dogs, but translating that into lifespan outcomes is still a work in progress.
Where dietary AGEs come from in a dog’s bowl
AGE exposure is not one single thing. It tends to stack from a few buckets:
High-heat, low-moisture processing
Extrusion (common for kibble) uses heat, pressure, and low moisture compared with wet cooking methods. Retorting (used for many canned foods) also uses heat. Those steps can increase Maillard reaction products, including AGEs.
Home cooking methods
At home, the same basic rule applies: dry heat and higher temperatures push AGE formation. Moist heat tends to limit it.
Even though most cooking-method data is in humans, the chemistry is universal: higher heat and dry conditions create more browning, and more browning generally means more Maillard products and more AGEs.
Treats and “extras”
Treats can quietly become the biggest AGE source if they are baked, toasted, dehydrated at high temps, or heavily browned. A dog who eats a lower-processed main diet but gets lots of crunchy browned treats may not actually be “low-AGE” overall.
Practical strategies to reduce AGEs without getting extreme
You do not need to chase perfection. Think in patterns.
Choose less intensely processed options when it fits your dog
One approach is to discuss with your veterinarian whether a minimally processed commercial diet is appropriate for your dog, or whether you can mix formats (for example, part kibble, part gently cooked, part wet food) while still meeting nutrient needs.
Research comparing processing types in dogs suggests that processing can meaningfully affect circulating AGE markers.
Important nuance: “less processed” does not automatically mean “better for every dog.” Some dogs thrive on kibble, some need prescription formulas, and some do poorly on richer fresh diets. The best diet is the one your dog does well on, that is complete and balanced, and that your veterinarian supports.
If you cook at home, use moist heat more often
If you prepare toppers or home-cooked components, the biggest lever is how you cook:
- Favor simmering, poaching, steaming, stewing, and using slow cookers rather than roasting, broiling, pan-searing, and frying.
- Avoid intentionally crisping or browning meats “for flavor.” Dogs do not need the crust.
- If you do a quick sear for palatability, keep it brief and do the rest with moisture.
This guidance leans on well-established food chemistry and human nutrition literature about Maillard reaction products and AGE formation.Dog-specific cooking-method trials are much more limited, so treat this as “chemistry-informed,” not “proven lifespan medicine.”
Be careful with sweet glazes and sugary add-ons
Because glycation involves sugars, sugary coatings and sweetened treats can be a double hit: they add sugar substrates and often come with browning during baking.
You do not need to fear every carbohydrate. The goal is simply to avoid the combo of added sugars plus heavy browning as a routine.
Pay attention to treats as much as the main diet
This is where many well-meaning plans fall apart.
A few ideas:
- Rotate in softer, less browned treats.
- Use small portions of low-seasoning whole foods your vet approves (for some dogs: bits of cooked, moist chicken; for others: certain fruits or vegetables, depending on GI tolerance).
- Keep treat calories reasonable. Extra body fat itself is not an “AGE,” but metabolic strain and inflammation do not help aging, and weight management remains one of the most evidence-backed longevity levers we have in dogs.
Support healthy blood sugar and body condition
AGEs are formed in the body too, and internal formation is linked with metabolic context like hyperglycemia and oxidative stress.
For many dogs, the practical version of this is:
- Maintain a healthy body condition score.
- Avoid chronic overfeeding and constant high-calorie snacking.
- Ask your veterinarian whether your dog has risk factors that warrant bloodwork monitoring.
This is not about putting dogs on fad “low-carb” plans. It is about keeping metabolism steady and weight appropriate.
Do not “DIY” your way into nutrient gaps
This is worth saying plainly: a low-AGE diet that is not complete and balanced is not a longevity diet.
If you want to home-cook significantly, do it with veterinary guidance, ideally with a board-certified veterinary nutritionist, because long-term micronutrient imbalances can cause serious harm.
Signs you are pushing change too far
Sometimes the healthiest move is to stop “optimizing.”
Watch for:
- Chronic soft stool or constipation after diet switches
- New itching, ear issues, or GI upset after adding novel foods
- Weight gain from “healthy” toppers and treats
- You feeling anxious about every ingredient and cooking decision
If any of that is happening, pull back and regroup with your veterinarian. A calmer, consistent plan usually wins.
A realistic bottom line
Reducing AGEs is best viewed as a supportive strategy, not a magic key to immortality.
What we can say with reasonable confidence:
- AGEs form through the Maillard reaction, and high-heat processing increases Maillard products, including AGEs.
- Dog studies show that different processing methods are associated with differences in AGE-related biomarkers in blood and urine.
What we cannot honestly promise yet:
- That lowering dietary AGEs will definitively extend every dog’s lifespan by a measurable amount. Long-term lifespan trials in dogs are limited.
Still, if you approach this as “reduce unnecessary high-heat browning where practical, keep weight healthy, choose balanced diets, and avoid extreme swings,” it can fit nicely into a broader longevity-minded routine.
And again, because dogs have individual medical needs: check with your dog’s veterinarian before making significant dietary changes.
Sources
- Association of four differently processed diets with plasma and urine advanced glycation end products and serum soluble receptor for advanced glycation end product concentration in healthy dogs (Journal of Animal Physiology and Animal Nutrition, 2024). (Wiley Online Library)
- University of Georgia research insight summary on AGEs, oxidative status, and inflammatory biomarkers in dogs comparing processing types. (research.uga.edu)
- Oxford Academic mini review on sources of AGEs and mitigation strategies (background on AGE formation and exogenous versus endogenous sources). (OUP Academic)
- BSM Partners overview of AGEs in pet food (includes references to dog processing studies). (bsmpartners.net)
- Dietitians On Demand overview on how cooking methods influence AGE formation (general food science context). (dietitiansondemand.com)