{"id":51180,"date":"2025-02-13T20:00:34","date_gmt":"2025-02-13T20:00:34","guid":{"rendered":"https:\/\/bonza-retheme.blz.au\/advanced-glycation-end-products-de-invloed-op-de-gezondheid-van-je-hond\/"},"modified":"2026-07-26T13:52:53","modified_gmt":"2026-07-26T12:52:53","slug":"advanced-glycation-end-products-de-invloed-op-de-gezondheid-van-je-hond","status":"publish","type":"page","link":"https:\/\/bonza-retheme.blz.au\/nl\/advanced-glycation-end-products-de-invloed-op-de-gezondheid-van-je-hond\/","title":{"rendered":"Advanced Glycation End Products – De invloed op de gezondheid van je hond"},"content":{"rendered":"\n

De vorming van AGE’s maakt deel uit van het normale metabolisme, maar als er te hoge AGE-niveaus worden bereikt in weefsels en de circulatie, kunnen ze pathogeen worden(5<\/a>). De pathologische effecten van AGE’s zijn gerelateerd aan hun vermogen om oxidatieve stress<\/a> en ontsteking<\/a> te bevorderen door binding met receptoren op het celoppervlak of verknoping met lichaamseiwitten, waardoor hun structuur en functie verandert.(6<\/a>,7<\/a>) <\/p>\n\n

Naast AGE’s die in het lichaam worden gevormd, komen AGE’s ook voor in voedingsmiddelen. AGE’s komen van nature meer voor in ongekookt voedsel van dierlijke oorsprong dan in koolhydraatrijk voedsel zoals groenten, fruit, peulvruchten en volle granen(9<\/a>), en koken, vooral bij hoge temperaturen, resulteert in de vorming van nieuwe en verhoogde hoeveelheden AGE’s in dit voedsel van dierlijke oorsprong. <\/p>\n\n

Dietary AGE’s (dAGE’s)<\/strong> ontstaan ook door een reactie tussen reducerende suikers en vrije aminogroepen van eiwitten, lipiden of nucle\u00efnezuren wanneer voedingsmiddelen worden gekookt. Deze reactie staat ook bekend als de Maillardreactie<\/strong>(of bruiningsreactie<\/strong>).(8<\/a>) <\/p>\n\n

Omdat eerder werd aangenomen dat AGE’s (dAGE’s) uit de voeding slecht werden opgenomen, werd hun potenti\u00eble rol in gezondheid en ziekte bij mens en dier grotendeels genegeerd. Recente onderzoeken hebben echter aangetoond dat dAGE’s een grote invloed kunnen hebben op de gezondheid van zowel u als uw hond – ze bevorderen schadelijke ontstekingen, oxidatieve stress en gerelateerde chronische ziekten.(10<\/a>)<\/p>\n\n

Het meeste hondenvoer wordt geproduceerd met behulp van hittemethoden – warmte-extrusie in het geval van droogvoer of retort voor natvoer – bedoeld om ziekteverwekkers te doden en de houdbaarheid te verlengen. Hierdoor zijn ze vatbaarder voor het ontstaan van deze schadelijke AGE’s. Het verwerken van retort (nat voedsel) resulteerde in hogere niveaus van AGE’s dan droog voedsel.(11<\/a>)<\/p>\n\n

De Maillardreactie treedt op bij temperaturen boven 90 \u00baC en versnelt naarmate de verwerkingstemperatuur toeneemt.<\/p>\n\n

Temperaturen die worden gebruikt bij hitte-extrusie (droog) hondenvoer vari\u00ebren over het algemeen van 120 – 150\u00baC en van 120 – 130\u00baC voor retort verwerkt (nat) voer.<\/p>\n\n

Om het ontstaan van AGE’s te minimaliseren, koken<\/a> we het Bonza voer van je hond zachtjes<\/a> bij een temperatuur van 70\u00baC of minder. Omdat Bonza ook 100% plantaardig is, wordt het gehalte aan AGE’s in het voer van je hond tot een minimum beperkt, waardoor de mogelijk schadelijke effecten van deze glycotoxinen op de gezondheid van je hond worden verminderd. <\/p>\n\n

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Personaliseer het maaltijdplan van mijn hond<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

De vorming van AGE’s maakt deel uit van het normale metabolisme, maar als er te hoge AGE-niveaus worden bereikt in weefsels en de circulatie, kunnen ze pathogeen worden(5). De pathologische effecten van AGE’s zijn gerelateerd aan hun vermogen om oxidatieve stress en ontsteking te bevorderen door binding met receptoren op het celoppervlak of verknoping met […]<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":0,"menu_order":47,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false,"footnotes":""},"class_list":["post-51180","page","type-page","status-publish","hentry"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":7}},"acf":[],"yoast_head":"\nAdvanced Glycation End Products - 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