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Throughout its ~4.5 billion year history, the Earth has experienced periods of warming and cooling. However, the current drastic increase in global temperatures is well outside of the Earth’s cyclic norms, and evidence for human-caused global climate change is compelling. Paleoclimatology, the study of ancient climate conditions, provides ample evidence for human-caused global climate change by comparing recent conditions with those in the past.
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Will climate change affect nutrient, micronutrient and bioactive bioavailability?

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Climate change impacts food systems, affecting nutrient bioavailability. This review explores how climate shifts and mitigation strategies alter the absorption of key food compounds like proteins and minerals.

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Area of Science:

  • Nutritional Science
  • Environmental Science
  • Food Science

Background:

  • Climate change significantly impacts global food systems, affecting food availability, composition, and nutritional outcomes.
  • Changes in food matrix properties can alter the digestion, absorption, and metabolism of nutrients and bioactive compounds.
  • This can lead to modified bioavailability of macronutrients, micronutrients, and other beneficial food components.

Purpose of the Study:

  • To review the direct and indirect relationships between climate change and the bioavailability of selected food compounds.
  • To examine the effects on proteins, fat-soluble micronutrients, minerals, phenolic compounds, and glucosinolates.
  • To consider the influence of climate change mitigation strategies on nutrient bioavailability.

Main Methods:

  • Literature review synthesizing current research on climate change and food composition.
  • Analysis of how climate-driven alterations in food matrices affect nutrient digestion and absorption.
  • Examination of the impact of mitigation strategies (e.g., green processing, dietary shifts) on nutrient bioavailability.

Main Results:

  • Climate change directly alters food composition, influencing nutrient bioavailability.
  • Indirect effects through changes in food processing and dietary patterns also impact nutrient absorption.
  • Specific food compounds like proteins, minerals, and bioactive molecules are variably affected.

Conclusions:

  • Climate change poses a significant risk to nutritional outcomes by altering food bioavailability.
  • Understanding these complex interactions is crucial for ensuring food and nutritional security.
  • Mitigation strategies must consider their potential effects on nutrient content and bioavailability.