Cooking for Dogs: Understanding the Science and How to Do It Safely
Note: The following information is educational and is not a substitute for professional veterinary advice.
Why Raw Feeders Often Avoid Cooking
Many people remember a time when preparing meals for dogs meant boiling some meat with pasta and vegetables, perhaps with a bone given once a week as a treat. Today, both raw and cooked homemade diets for dogs have become much more carefully structured and nutritionally balanced.
Despite this, there is often resistance in raw feeding communities to the idea of feeding cooked food. The concern is not only about nutrient losses during cooking but also about chemical changes that occur when meat is exposed to heat, particularly the Maillard reaction and its byproducts.
What Happens When Meat is Cooked?
The Maillard Reaction
The Maillard reaction is a chemical process that occurs when amino acids (the building blocks of protein) react with sugars under heat. It is the same process that gives browned meat and baked bread their distinctive aroma and flavor.
While this enhances palatability, the reaction alters the structure of amino acids. Some of these altered compounds, known as advanced glycation end-products (AGEs), have been shown in human and animal studies to trigger oxidative stress and inflammatory responses when consumed in large amounts over time.
Acrylamide Formation
One particular byproduct of the Maillard reaction is acrylamide. Acrylamide is a compound classified as toxic and potentially carcinogenic. Research has identified a range of harmful properties, including neurotoxicity (effects on the nervous system), hepatotoxicity (effects on the liver), cytotoxicity (damage to cells), and genotoxicity (damage to DNA).
Studies suggest that dogs are exposed to substantially higher levels of Maillard reaction products than humans, primarily because commercial pet foods are often processed under high heat. Estimates indicate that dogs may consume up to 122 times more Maillard products than humans, while cats may consume around 38 times more.
Factors that Increase Formation
The production of Maillard reaction byproducts, including acrylamide, is strongly influenced by cooking conditions:
Higher cooking temperatures
Longer cooking times
Cooking methods with little or no moisture (dry roasting, extrusion, baking)
These are the same methods used in the production of most processed pet foods, which explains their high Maillard product content.
How to Cook More Safely for Dogs
Cooking for dogs at home does not need to result in harmful levels of Maillard reaction products. Several practical strategies can be used to reduce risk:
Lower the cooking temperature. Keeping temperatures below 120°C reduces acrylamide formation, provided that adequate moisture is present.
Use moisture-rich cooking methods. Slow cooking and stewing retain water and keep heat gentle, limiting Maillard reaction activity.
Cook meats lightly when possible. A brief sear for palatability may be acceptable, but avoid prolonged browning.
Add antioxidants. Natural compounds such as glutathione, found in vegetables like broccoli and asparagus, may help reduce acrylamide formation.
Incorporate sulfur-rich compounds. Garlic contains allicin, which has been shown to inhibit acrylamide formation. (Garlic should be used with care and in moderation, and never in cats.)
Choose meats higher in methionine. Methionine, a sulfur-containing amino acid found in beef, turkey, pork, and lamb, may help reduce acrylamide levels.
Introduce acidity. Cooking with a small amount of acidic medium, such as apple cider vinegar, helps reduce acrylamide formation by lowering pH and retaining moisture.
Additional Considerations in Home Cooking
When preparing cooked meals for dogs, several broader nutritional and safety factors should also be considered:
Avoid cooked bones. They can splinter and cause severe internal injury. If bones are desired for dental or enrichment purposes, they should only be offered raw under supervision, or calcium should be supplied via supplements.
Minimize refined carbohydrates. Pasta and processed cereals provide little nutritional value and may contribute to Maillard byproduct formation. Healthier substitutes include fresh vegetables such as zucchini noodles.
Rice and potatoes should be used sparingly. When cooked, cooled, and reheated, these foods contain resistant starch, which may benefit the gut microbiome.
Legumes and peas require preparation. These foods contain phytates that can impair mineral absorption unless properly soaked and cooked. Unless medically indicated, they may be best avoided.
Choose stable fats for cooking. Ghee and coconut oil withstand heat better than delicate oils. Oils rich in omega-3 and omega-6 fatty acids (such as olive, flaxseed, hempseed, and fish oil) should only be added after cooking, once the food has cooled.
Do not rely on microwaving. While microwaving may reduce acrylamide formation, it can also denature proteins and antioxidants, reducing nutritional value.
Steam certain vegetables separately. For example, steaming spinach reduces oxalate content, improving mineral availability.
Avoid non-stick cookware. Materials such as Teflon release toxic compounds when overheated. Safer alternatives include stainless steel, cast iron, ceramic, or glass.
Conclusion
Cooking for dogs can be a safe and beneficial alternative to raw feeding when approached with awareness of the underlying science. By managing cooking temperatures, incorporating moisture, and including protective foods, it is possible to reduce the formation of harmful compounds such as acrylamide while maintaining nutritional integrity.
The decision to feed raw or cooked food should not be framed as an absolute opposition but as a matter of minimizing risk, optimizing nutrient availability, and tailoring the diet to the individual animal’s health needs.
References
Friedman, M. (2003). Chemistry, biochemistry, and safety of acrylamide. Journal of Agricultural and Food Chemistry, 51(16), 4504–4526. https://doi.org/10.1021/jf030204+
Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., & Törnqvist, M. (2002). Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry, 50(17), 4998–5006. https://doi.org/10.1021/jf020302f
Zamora, R., & Hidalgo, F. J. (2008). Maillard reaction and lipid oxidation. Lipids, 43(10), 945–959. https://doi.org/10.1007/s11745-008-3192-0
Friedman, M., & Levin, C. E. (2012). Review of methods for the reduction of dietary content and toxicity of acrylamide. Journal of Agricultural and Food Chemistry, 60(34), 8734–8745. https://doi.org/10.1021/jf302110d
Bansal, M., et al. (2017). Dietary exposure and risk assessment of acrylamide in pet foods. Toxicology Reports, 4, 26–31. https://doi.org/10.1016/j.toxrep.2016.12.003