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Nutritional consequences of food processing.

Mendel Friedman1

  • 1Western Regional Research Center, Agricultural Research Service, USDA, Albany, California 94710, USA. mfried@pw.usda.gov

Forum of Nutrition
|April 6, 2005
PubMed
Summary
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Food processing enhances safety and nutrition but can create toxic compounds. This review covers how processing affects food, including browning reactions and harmful byproducts, and prevention strategies.

Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Food Chemistry

Background:

  • Food processing methods like heating and freezing improve edibility, storage, and safety.
  • However, these processes can inadvertently generate anti-nutritional and toxic compounds.
  • Molecular interactions during processing drive these complex nutritional consequences.

Purpose of the Study:

  • To review the formation of novel food ingredients induced by processing.
  • To discuss the nutritional consequences of these processing-induced compounds.
  • To explore potential strategies for preventing the formation of deleterious food ingredients.

Main Methods:

  • Literature review of food processing techniques and their chemical impacts.
  • Analysis of molecular interactions leading to compound formation.

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  • Discussion of preventative measures against anti-nutritional factors.

    • Main Results:

    • Processing can cause protein-polyphenol and protein-carbohydrate browning reactions.
    • Formation of heterocyclic amines in meat and lysinoalanine/D-amino acids in proteins occurs.
    • Inactivation of soybean digestive enzyme inhibitors and stability of phenolic compounds are affected.

    Conclusions:

    • Food processing presents a paradox, improving food quality while potentially creating harmful substances.
    • Understanding these molecular changes is crucial for food safety and nutrition.
    • Preventative strategies are needed to mitigate the risks associated with processing-induced compounds.