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Burning questions: What AGEs mean for human and pet health

As research into advanced glycation end-products (AGEs) evolves, food manufacturers are faced with growing questions about how these compounds, formed during high-temperature cooking, impact human and animal health.

AGEs, formed when proteins or fats combine with sugars, are naturally present in the body and in many foods, particularly those exposed to high heat, such as grilled meats and fried foods. While essential for some bodily processes, excessive intake of dietary AGEs has raised concerns about their potential role in chronic diseases such as diabetes and cardiovascular conditions.

At the recent 15th International Maillard Reaction Society (IMARS) symposium in Maastricht, researchers discussed the latest findings on AGEs in human and pet food. While science has not yet definitively linked dietary AGEs to specific health outcomes, the discussion raised important points about what we do and don’t know – and how this might affect food manufacturers in the future.

Distinguishing dietary from endogenous AGEs

AGEs are produced in two ways: within the body (endogenous AGEs) and through the consumption of foods high in AGEs (dietary AGEs). While endogenous AGEs play key roles in normal functions like immune response and cell signalling, there is growing concern that excess dietary AGEs – particularly from highly processed foods – may contribute to long-term inflammation and oxidative stress.

"Twenty years ago, researchers started asking about the harmful effects of AGEs, and we’re still asking that question today,” says Dr Siobhan Bridglalsingh, a specialist in AGEs and companion animal health, who presented her research at the symposium. “There’s an association between AGEs and disease, but AGEs are also essential for many physiological processes. It’s not a simple case of good or bad.”

AGEs are present in many common foods, particularly those cooked at high temperatures. However, their exact impact on human health is not yet fully understood. While some studies suggest links between high AGE consumption and diseases like diabetes, AGEs are just one factor among many. For this reason, researchers hesitate to make blanket statements about reducing dietary AGEs without more concrete evidence.

Implications for food manufacturers

For food manufacturers, the issue of AGEs is particularly relevant as consumers become more health-conscious and demand minimally processed foods. Ultra-processed foods (UPFs), such as packaged snacks and ready-to-eat meals, tend to contain higher levels of AGEs due to their cooking methods. This has raised concerns, though the exact role AGEs play in health risks remains under investigation.

“Ultra-processed foods have a negative connotation, especially because of their association with obesity and metabolic diseases,” explains Bridglalsingh. “But it’s important to remember that AGEs are just one part of a larger picture.”

While there is no specific regulation or requirement for manufacturers to measure AGE content in food, the rise in popularity of clean-label and minimally processed products might prompt some brands to consider reducing the AGE content of their products. However, since AGEs are a byproduct of many traditional cooking processes, reformulating to reduce them without compromising taste and texture could prove challenging.

Pet and human food

While much research focuses on human health, AGEs are also becoming an area of interest in pet food. Bridglalsingh’s recent study, presented at IMARS, specifically explored the presence of AGEs in processed pet foods like kibble. Pets on highly processed diets generally have much higher levels of AGE intake than those seen in human diets.

Her findings suggest that while AGEs are present in these foods, their effects on companion animals remain largely unexamined.

“We don’t yet know what the long-term implications are,” Bridglalsingh says. "But in our study, we found that the blood AGE levels in dogs reflected the AGEs in their diet, much like in humans.”

However, there was no strong correlation between AGEs in the diet and those found in urine, suggesting that dogs could metabolise AGEs differently from humans.

Although her study did not establish whether AGEs in pet food lead to specific health issues, it raises the need and the possibility for further investigation.

Managing uncertainty: Variety and moderation in human and pet nutrition

As the science around AGEs develops, both for humans and pets, experts like Bridglalsingh suggest a balanced approach. The current lack of clear guidelines or regulations on AGEs doesn’t mean consumers and manufacturers should ignore them; instead, variety and moderation remain key strategies.

"Right now, we don’t have enough evidence to say that AGEs are definitively harmful,” says Bridglalsingh. "But we do know that a varied diet is essential for long-term health."

For food manufacturers, this means that while AGEs may not yet be a regulatory focus, attention to overall product health remains critical. Providing a range of minimally processed options alongside traditional offerings can help meet consumer demand for balanced, health-conscious foods. Similarly, in pet food, a mix of fresh and processed options may support companion animals’ health without overloading them with AGEs.

In both human and pet food production, the future of AGEs remains uncertain, but the industry can prepare by staying informed and embracing innovation where possible. While it’s too early to make concrete recommendations about AGEs, their role in health will likely become clearer as research continues.