气候变化会影响营养素,微量营养素和生物活性生物可用性吗?
Emmanuelle Reboul1, Ana M Gomes2, Katia Petroni3
1INRAE, INSERM, Aix-Marseille Univ, C2VN, Marseille, France.
Critical reviews in food science and nutrition
|February 2, 2026
概括
气候变化影响食品系统,影响营养素的生物可用性. 本综述探讨了气候变化和减缓策略如何改变蛋白质和矿物质等关键食物化合物的吸收.
科学领域:
- 营养科学 营养科学
- 环境科学 环境科学
- 食品科学 食品科学 食品科学
背景情况:
- 气候变化对全球粮食系统产生重大影响,影响食品的可用性,成分和营养结果.
- 食物矩阵性质的变化可以改变营养素和生物活性化合物的消化,吸收和新陈代谢.
- 这可能导致宏观营养素,微量营养素和其他有益的食品成分的生物可用性发生变化.
研究的目的:
- 审查气候变化与所选食品化合物的生物可用性之间的直接和间接关系.
- 检查对蛋白质,脂溶性微量营养素,矿物质,化合物和葡萄糖酸盐的影响.
- 考虑气候变化缓解战略对营养素生物可用性的影响.
主要方法:
- 文献综述综合了当前关于气候变化和食品成分的研究.
- 分析气候驱动的食物矩阵变化如何影响营养的消化和吸收.
- 检查缓解策略 (如绿色加工,饮食转变) 对营养素生物可用性的影响.
主要成果:
- 气候变化直接改变了食物成分,影响了营养素的生物可用性.
- 通过食品加工和饮食模式的变化,间接影响也会影响营养吸收.
- 特定的食物化合物,如蛋白质,矿物质和生物活性分子受到不同的影响.
结论:
- 气候变化通过改变食物的生物可用性,对营养结果构成重大风险.
- 了解这些复杂的相互作用对于确保粮食和营养安全至关重要.
- 缓解策略必须考虑它们对营养含量和生物可用性的潜在影响.
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