Not all Processing Is Equal: What’s Really in Your Pet’s Bowl?

As pet parents, we know how important it is that our dogs live long, healthy, and happy lives. This is why at Ollie, we focus so much on what goes into their bowls. But did you know there may be something lurking in many processed pet foods that isn’t on the label, and it could be impacting your dog’s health long-term? These compounds are referred to as Advanced Glycation End Products (AGEs). 

So what are AGEs and why should you care? Let’s dive in!

AGEs: The hidden compounds in your Pet’s Food

AGEs are harmful compounds that form when protein or fat combines with sugar during high-heat cooking. This is a process called the Maillard reaction and is responsible for the browning of meats and toasts, as well as the ultra-processing used in making dry and canned pet foods. 

In other words, AGEs are a byproduct of cooking at high temperatures, which is typically used for extruded kibble or sterilizing canned foods. AGEs do not offer any nutritional value, and the buildup of AGEs has been linked to chronic inflammation, oxidative stress, and age-related diseases in both humans and animals.^7,10

How can AGEs impact a pet’s health? 

AGEs have been linked to a number of chronic illnesses in humans and animals. While research on pets is still growing, studies suggest excessive exposure to AGEs may contribute to:

• Kidney disease^5.9
• Diabetes and insulin resistance^4,9
• Heart disease^6,9
• Joint inflammation and arthritis³
• Cognitive decline and aging^1,2

AGEs also accumulate over time. Dogs that consume diets with excessive levels of AGEs may experience cumulative effects, especially as they age and become more susceptible. 

How does fresh food compare?

Fresh pet food, gently cooked at lower temperatures, can contain significantly fewer AGEs. For instance, a 2020 study comparing processed pet foods against fresh dog food found that AGE levels were significantly higher in dry and canned products than in minimally processed meals.⁷ At Ollie, we believe that food should nourish and not harm our best friends. That’s why: 

• Our food is gently cooked to preserve nutrients and minimize AGE formation 
• We use whole ingredients —real meats, fresh veggies, and no byproduct meals or artificial preservatives 
• Our meals are formulated with veterinary nutritionists, veterinarians, experts in pet nutrition, and food safety to ensure they are balanced and complete without unnecessary processing. 

Reducing AGE exposure in your pet’s diet 

Taking steps to reduce your dog’s exposure to AGEs is crucial for their overall well-being. A 2018 review showed that reduced AGE intake in humans led to measurable improvements in inflammatory markers and kidney function.⁷ While this study is based on humans, AGEs have similar impacts in pets, and the reduction of AGEs in your dog’s meals may support better metabolic health, protect organ function, and slow age-related decline. 

Here’s what you can do to minimize AGEs while still feeding complete, nutritious meals: 

1. Limit ultra-processed foods
2. Choose fresh, gently cooked options that emphasize lower temperature cooking and real ingredients
3. Assess the ingredient list: avoid foods with “meat meals”, “byproduct meals” or excessive synthetic preservatives and dyes. 

Your Dog Deserves Better 

Just as we benefit from cleaner, less processed foods, so do our pets. By choosing fresh meals, you help reduce their exposure to potentially harmful compounds like AGEs. Our gently cooked recipes are designed to deliver real nutrition without the excess processing that contributes to AGE buildup.

Because when it comes to your best friend, fresh isn’t just a trend, it’s science-backed care. And making the switch to Ollie is an easy first step toward a healthier future.

Ready to see the difference fresh food can make? Try Ollie today and get 50% off your first box. Because a longer, healthier life starts with what’s in the bowl.

Reference List

1. Akhter, F., Chen, D., Akhter, A., Sosunov, A. A., Chen, A., McKhann, G. M., Yan, S. F., & Yan, S. S. (2020). High dietary advanced glycation end products impair mitochondrial and cognitive function. Journal of Alzheimer’s Disease, 76(1), 165–178. https://doi.org/10.3233/JAD-191236
2. Beeri, M. S., Lotan, R., Uribarri, J., Leurgans, S. E., Bennett, D. A., & Buchman, A. S. (2022).
   Higher dietary intake of advanced glycation end products is associated with faster cognitive decline in community-dwelling older adults. Nutrients, 14(7), 1468. https://doi.org/10.3390/nu14071468
3. Bridglalsingh, S., Archer-Hartmann, S., Azadi, P., Barbier de La Serre, C., 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, 108(3), 735–751. https://doi.org/10.1111/jpn.13927
4. Comazzi, S., Bertazzolo, W., Bonfanti, U., Spagnolo, V., & Sartorelli, P. (2008). Advanced glycation end products and sorbitol in blood from differently compensated diabetic dogs. Research in Veterinary Science, 84(3), 341–346. https://doi.org/10.1016/j.rvsc.2007.05.013
5. Fotheringham, A. K., Gallo, L. A., Borg, D. J., & Forbes, J. M. (2022). Advanced glycation end products (AGEs) and chronic kidney disease: Does the modern diet AGE the kidney? Nutrients, 14(13), 2675. https://doi.org/10.3390/nu14132675
6. Kilhovd, B. K., Juutilainen, A., Lehto, S., Rönnemaa, T., Torjesen, P. A., Birkeland, K. I., Berg, T. J., Hanssen, K. F., & Laakso, M. (2005). High serum levels of advanced glycation end products predict increased coronary heart disease mortality in nondiabetic women but not in nondiabetic men: A population-based 18-year follow-up study. Arteriosclerosis, Thrombosis, and Vascular Biology, 25(4), 815–820. https://doi.org/10.1161/01.ATV.0000158380.44231.fe
7. Luevano-Contreras, C., & Chapman-Novakofski, K. (2018). Dietary advanced glycation end products and aging. Nutrients, 10(9), 1250. https://doi.org/10.3390/nu10091250
8. Uribarri, J., Woodruff, S., Goodman, S., Cai, W., Chen, X., Pyzik, R., Yong, A., & Vlassara, H. (2020). Advanced glycation end products in foods and a practical guide to their reduction in the diet. Journal of Animal Science, 98(6), skaa172. https://doi.org/10.1093/jas/skaa172
9. Uribarri, J., del Castillo, M. D., de la Maza, M. P., Filip, R., Gugliucci, A., Luevano-Contreras, C., Macías-Cervantes, M. H., Markowicz Bastos, D. H., Medrano, A., Menini, T., Portero-Otin, M., Rojas, A., Sampaio, G. R., Wrobel, K., Wrobel, K., & Garay-Sevilla, M. E. (2015). Dietary advanced glycation end products and their role in health and disease. Advances in Nutrition, 6(4), 461–473. https://doi.org/10.3945/an.115.008433
10. Uribarri, J., Woodruff, S., Goodman, S., Cai, W., Chen, X., Pyzik, R., Yong, A., Striker, G. E., & Vlassara, H. (2010). Restriction of dietary AGEs reduces markers of oxidative stress and inflammation in humans. The Journal of Clinical Endocrinology & Metabolism, 95(9), 4496–4502. https://doi.org/10.1210/jc.2009-1925