Negative Effects of High Heat Processing on Pet Food
October 2022
During pet food manufacturing, ingredients are heat processed at high temperatures. High heat processing negatively effects macronutrients and micronutrients that are essential for optimal health. High heat processing also creates toxic by-products.
High Heat Processing Negatively Effects Macronutrients
Heating protein at high temperatures decreases essential amino acid bioavailability. Decreased bioavailability causes decreased absorption and utilization, which may lead to essential amino acid deficiency. (1) Essential amino acids are necessary for the synthesis of tissue protein, enzymes, albumin, and hormones. (2) Symptoms of essential amino acid deficiency include muscle atrophy and decreased levels of blood proteins. (3)
Heating fat at high temperatures causes essential fatty acid oxidization. Oxidized essential fatty acids are less likely to be absorbed and utilized, which may lead to essential fatty acid deficiency. (4) Essential fatty acids are necessary for growth, brain and eye function, skin health, and inflammation management. (5) Symptoms of essential fatty acid deficiency include impaired wound healing, dry coat and scaly skin, bacterial skin infections, hair loss, hot spots, and emaciation. (6) Oxidized fat has been shown to produce cellular damage in the heart, liver, and kidneys. (7)
High Heat Processing Negatively Effects Micronutrients
Heating vitamins at high temperatures causes micronutrient loss. After cooking, vitamins are reduced by 25% - 70%. (8) Vitamins are necessary for hormone and amino acid synthesis, macronutrient metabolism, calcium and phosphorus homeostasis, bone mineralization, free radical scavenging, immune and nervous system function, etc. Symptoms of vitamin deficiency include slowed growth, muscle weakness, vomiting or diarrhea, soft or brittle bones, increased or decreased heart rate, immunodeficiency, convulsions, coma, etc. (9)
Heating minerals at high temperatures causes micronutrient loss. After cooking, minerals are reduced by 20% - 40%. (10) Minerals are necessary for skin and wound healing, nervous system function, nutrient absorption, connective tissue development, bone formation, immune system and cardiac function, blood clotting, etc. Symptoms of mineral deficiency include rough coat and hair loss, hyperirritability, pica, lameness, bone fractures, enlarged thyroid gland, heart and kidney lesions, convulsions, etc. (11)
High Heat Processing Creates Toxic By-Products
Heating meat or fish at high temperatures creates more than 10 kinds of heterocyclic amines (HCAs). HCAs are mutagenic and carcinogenic, they have been linked to gene alteration and the development of cancers in many organs. (12) A 2003 study analyzed 25 heat processed commercial pet foods for HCAs, 24 out of the 25 foods gave a mutagenic response. The study concluded there is a possible connection between HCAs and cancer in pets consuming heat processed commercial pet foods. (13)
Heating carbohydrate at high temperatures creates acrylamide. Acrylamide is carcinogenic, it has been linked to the growth of tumors at many organ sites, including lungs, skin, testes, thyroid, mammary, brain, uterine, pituitary, etc. (14) A 2021 study analyzed heat processed commercial pet foods for acrylamide, a range of concentrations were found. The study concluded the daily intake of acrylamide by dogs was 4 times higher than the daily intake of acrylamide by humans. (15)
Approximately 50% of dogs over the age of 10 years will develop cancer. (16)
Due to the negative effects of high heat processing on essential macronutrients and micronutrients, as well as the toxic by-products that are created, I feed Hunter a diet with the least amount of heat processing as possible.
Due to the negative effects of high heat processing on essential macronutrients and micronutrients, as well as the toxic by-products that are created, feeding a diet with the least amount of heat processing is ideal.
References
1. https://www.cambridge.org/core/journals/nutrition-research-reviews/article/maillard-reaction-and-pet-food-processing-effects-on-nutritive-value-and-pet-health/E085D3648D6A209003AB4D0DB72DB8B2?fbclid=IwAR1xYskCUiGrM-hm2juif4-pvHjXLGzL_-RjRykG1x-oTlEKBLTOFi2JFvQ
2. Hand, Thatcher, Remillard, Roudebush, Novotny (2010) Small Animal Clinical Nutrition - 5th Edition, Mark Morris Institute; p86
3. Hand, Thatcher, Remillard, Roudebush, Novotny (2010) Small Animal Clinical Nutrition - 5th Edition, Mark Morris Institute; p95
4. https://www.ahajournals.org/doi/full/10.1161/01.ATV.19.4.925?fbclid=IwAR15oCvRgbr_muPxWkUhlelSRg8DxMmnWpU6duHNU-R9QQ5eUXBCSpemk5Q
5. Hand, Thatcher, Remillard, Roudebush, Novotny (2010) Small Animal Clinical Nutrition - 5th Edition, Mark Morris Institute; p98
6. Hand, Thatcher, Remillard, Roudebush, Novotny (2010) Small Animal Clinical Nutrition - 5th Edition, Mark Morris Institute; p103
7. https://pubmed.ncbi.nlm.nih.gov/7265292/
8. https://nutritiondata.self.com/topics/processing?fbclid=IwAR2VXloSGgHe8RFeahUzRt1fi7BddWGvJyXZ0Re4Rju2zZcL0VP5cI0502k
9. Hand, Thatcher, Remillard, Roudebush, Novotny (2010) Small Animal Clinical Nutrition - 5th Edition, Mark Morris Institute; p124
10. https://nutritiondata.self.com/topics/processing?fbclid=IwAR2VXloSGgHe8RFeahUzRt1fi7BddWGvJyXZ0Re4Rju2zZcL0VP5cI0502k
11. Hand, Thatcher, Remillard, Roudebush, Novotny (2010) Small Animal Clinical Nutrition - 5th Edition, Mark Morris Institute; p108
12. https://pubmed.ncbi.nlm.nih.gov/15072585/
13. https://pubmed.ncbi.nlm.nih.gov/12948828/
14. https://pubs.acs.org/doi/abs/10.1021/jf8004492
15. https://www.jstage.jst.go.jp/article/fts/8/2/8_49/_article/-char/ja/
16. https://www.avma.org/resources/pet-owners/petcare/cancer-pets