When exposed to heat, the Maillard reaction is a complex chemical reaction between amino acids (the building blocks of proteins) and reducing sugars in food. This reaction changes the browning, flavor, and aroma when foods are cooked, roasted, baked, or grilled.

The Maillard process involves several stages and is influenced by temperature, time, pH, and the types of amino acids and sugars present. During the Maillard process, some simple sugars and amino acids rearrange themselves into various patterns of rings and chains, giving cooked meat a distinct brown hue.

While the Maillard reaction contributes to the appealing qualities of cooked foods, it can also lead to the formation of potentially harmful compounds in some cases. For example, when foods are cooked at very high temperatures for extended periods, especially when they contain certain carbohydrates or fats, harmful compounds like acrylamide (in carbohydrate-rich foods) and acrolein (from fats) can form. These compounds are not exclusive to the Maillard reaction but can be associated with high-heat cooking.

Acrylamide is created in the Maillard Reaction. While this compound damages human health, it is significantly more damaging in our dogs. Puppies, elderly dogs, and dogs with pre-existing health conditions might be more susceptible.

Acrylamide has been classified as a Group 2A carcinogen by the International Agency for Research on Cancer (IARC), which means it is "probably carcinogenic to humans." This classification is based on studies showing an increased risk of cancer in laboratory animals exposed to high levels of acrylamide. While the impact of acrylamide on dogs is not as well-established, there is a concern that prolonged exposure to elevated levels of acrylamide might pose a cancer risk for dogs as well.

Acrylamide exposure has been associated with neurological effects in dogs, including weakness, difficulty walking, and other signs of nerve damage. Prolonged or high-level exposure could potentially lead to more serious neurological issues.

Acrolein is a highly reactive and toxic chemical compound formed due to incomplete combustion or breakdown of fats and oils. It is known for its strong and pungent odor and is a potent irritant to the eyes, respiratory tract, and skin. Acrolein is produced by cooking at high temperatures (especially frying and grilling) and chemical reactions involving fats and oils.

Acrolein has been classified as a Group 3 carcinogen by the International Agency for Research on Cancer (IARC), meaning it is not classifiable as to its carcinogenicity to humans due to inadequate evidence. However, research has shown a potential link between acrolein and certain cancers.

Another risk factor of the Maillard reaction is advanced glycation end products produced through a complex series of chemical reactions known as glycation. These reactions occur between reducing sugars and proteins, lipids (fats), or nucleic acids (DNA and RNA) in a process that can occur both in food during cooking and in the body as part of normal metabolic processes.

The risks of advanced glycation end products (AGEs) for dogs are similar to those observed in humans and other animals. AGEs accumulate in tissues and cells over time, leading to oxidative stress and cellular damage. This accumulation is linked to inflammation, tissue dysfunction, and aging-related complications. 

AGEs have been associated with chronic inflammation, which can have systemic effects and contribute to developing diseases such as diabetes, cardiovascular disease, and arthritis. Some studies pointed to a potential link between AGEs and cancer development in humans. Increased 

The statistics on dogs with cancer are genuinely alarming! Veterinary Cancer Society estimates that 1 in 4 dogs will develop cancer at some point, and almost 50% of dogs over age 10 will develop cancer. According to the National Cancer Institute, approximately 6 million new cancer diagnoses are made in dogs yearly, which is most likely a low estimate since not all dogs receive medical care or a definitive cancer diagnosis.

Reaction products formed when dry dog food is baked or extruded can cause carcinogenic dangers to canines. One reaction we are discussing here, the Maillard Reaction, creates a carcinogen called acrylamide, acrolein, and AGEs. Many other changes occur in kibble as it is heated at high levels, at least during manufacturing.

Other Consequences of the Maillard Reaction

Chronic inflammation results from a dog consuming a diet with compounds created from the Maillard reaction. Arthritis, joint disease, inflammatory bowel disease, skin disorders, chronic respiratory disease, diabetes, cardiovascular disease, autoimmune disease, neurological disease, and obesity can all be attributed to chronic inflammation. 

The Maillard reaction also causes changes in the amino acids of the proteins as they are heated. Dogs require ten amino acids to be supplied by their diet. If the meats used in kibble manufacturing are subjected to the Maillard reaction, the essential amino acids can be altered, rendering the food less digestible. Your dog will not absorb adequate levels of the essential amino acids.  

Feeding Fresh Whole Food to Avoid the Maillard Reaction

As opposed to processed, high-temperature cooked foods, you should consider fresh food alternatives like an air-dried, freeze-dried, raw, or minimally cooked diet as an alternative to kibble.

Air drying is the removal of moisture via evaporation to preserve the nutrients of the meat and connective tissue on it and to prevent damage or changes in the composition of the bone. Analysis from an independent laboratory showed that the air-dried bone retained a moisture content of 7% on average. With water content in the bone averaging 10%, it is clear that air drying does not rid the bone of all moisture. Nutritionally, air-dried bones are essentially the same as raw bones.

Air drying is a slow drying process at temperatures between 95°F-130°F. Although the air-dried bone can still splinter, the bones are never subjected to high heat over 160℉. The collagen and the connective tissue covering the outside of the bone are not destroyed by heat, so the bones, even when broken, still have a protective covering. The moisture within the matrix of the bone is minimally affected, allowing the bone to remain pliable and digestible.

There are four stages in the freeze-drying process: pretreatment, freezing, primary drying, and secondary drying. Pretreatment can include concentrating the food to decrease its water content and adding compounds to increase stability. If the freezing phase is not done correctly, there is a risk of spoilage. To inhibit microbial growth, the freezing step uses temperatures ranging from -58℉ to -112℉. The two drying steps remove the ice particles and water from the food.

Freeze drying results in minimal structural damage to food with little shrinkage and toughening of the tissues. However, the food's visible structure and nutritional content are retained, and freeze-drying deeply damages cell membranes. Overall, freeze-drying is an option for preserving food, but there are better choices for food and bones for oral health; air-dried or dehydrated bones are a better option for this purpose. Freeze-dried foods tend to crumble easily into powders and offer minor abrasion for scraping built-up tartar from teeth.

One of the common raw feeding models, BARF, Prey Model Raw (PMR), or Real Ancestral 6X Diet™, can be advantageous for your dog. Not only do you avoid any adverse effects from cooking, but you can also control exactly what your dog eats. Raw diets include muscle meat, raw meaty bones, organ meat, seafood, fur, and other fiber sources. 

One advantage of gently cooking your dog's food is that it kills off any bacteria in raw meat. This is especially important if you have a sick dog with a compromised immune system, who may be more susceptible to foodborne illness.

Cooking destroys enzymes in food. These enzymes help the body digest food more efficiently. Dogs produce these enzymes, but they can also benefit from other sources. For example, raw meat contains beneficial bacteria that help digestion and improve the immune system. Cooking destroys these bacteria along with the enzymes. Cooking meat above 158°F destroys most enzymes and makes it harder for the body to digest it properly. 

Gently cooking involves boiling meat at low heat until the meat is no longer raw. There are many ways to cook a homemade diet for your dog, but one of the easiest methods is to use a slow cooker. The slow cooker method involves heating the ingredients on low heat for 4-6 hours. Vegetables can be lightly steamed. 

The Maillard reaction, commonly associated with foods cooked at high temperatures, can damage our dog's health. 

Three dangerous by-products of the Maillard reaction are acrylamide, acrolein, and advanced glycation end products, all of which can contribute to the risk of your dog developing cancer. 

Alternatives to kibble include air-dried, freeze-dried, raw, and gently cooked diets. 

Maillard Reaction - an overview | ScienceDirect Topics  

Current knowledge about the risks and benefits of raw meat-based diets for dogs and cats  

Food Browning and Its Prevention: An Overview | Journal of Agricultural and Food Chemistry  

Impact of Processing on the Nutritional Quality of Food Proteins | Journal of AOAC INTERNATIONAL | Oxford Academic  

When exposed to heat, the Maillard reaction is a complex chemical reaction between <a href="https://feedreal.com/glossary/amino-acids">amino acids</a> (the building blocks of proteins) and reducing sugars in food. This reaction changes the browning, flavor, and aroma when foods are cooked, roasted, baked, or grilled.

What Is The Maillard Reaction In Dog Food?

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