Effects of Food Processing on Nutrient Bioavailability and Metabolic Health

Background and Objective: The global rise in food processing technologies has revolutionized food availability and safety but has introduced complex implications for nutrient bioavailability and metabolic health. While some processing methods enhance nutrient release and absorption, others degrade essential compounds or create harmful byproducts, contributing to chronic disease risk. This review integrates biochemical, nutritional, and epidemiological perspectives to elucidate how different processing techniques influence nutrient dynamics and health outcomes. Materials and Methods: A systematic literature review was conducted across PubMed, ScienceDirect, Scopus, and Web of Science, covering studies from 2010 to 2025. Selection criteria emphasized experimental or observational designs evaluating food processing methods and their impacts on nutrient bioavailability and metabolic parameters. Data were synthesized based on processing intensity (minimal, moderate, ultra-processed), nutrient type, and health outcome, following PRISMA guidelines. Results: Thermal and ultra-processing methods frequently degrade heat-sensitive vitamins, oxidize lipids, denature proteins, and impair mineral absorption through antinutrient interactions. They also promote glycemic dysregulation, gut microbiota imbalance, and pro-inflammatory states, exacerbating risks for obesity, diabetes, and cardiovascular disease. Conversely, non-thermal and moderate techniques (e.g., fermentation, high-pressure processing) preserve nutrient integrity and improve digestibility, while enhancing microbiome-supportive functions. Processing impacts vary by nutrient type, food matrix, and method used. Conclusion: Food processing exerts profound effects on nutrient bioavailability and metabolic regulation. Strategies such as adopting non-thermal technologies and targeted fortification are critical for mitigating adverse effects. A balanced, evidence-informed approach is essential to align food processing with public health objectives and nutritional adequacy.