The effect of food processing on the amount of trace elements and their bioavailability:  a review

Maral Neyestani; Parisa  Shavali Gilani; Mohadeseh Fesahat; Ebrahim  Molaee-Aghaee; Nabi   Shariatifar

doi:10.18502/jfsh.v6i2.6520

Maral Neyestani Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Parisa Shavali Gilani Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Mohadeseh Fesahat Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Ebrahim Molaee-Aghaee Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Nabi Shariatifar Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.

DOI: https://doi.org/10.18502/jfsh.v6i2.6520

Keywords: Food processing; Trace elements; Bioavailability

Abstract

Trace elements are compounds that are essential in small amounts for biochemical reactions and to
maintain human health. Almost all foods can contain varying amounts of these metals. In this study,
the effects of food processing on the content of trace metals are investigated. Extensive interpretations of processing, including aspects of food production and specific examples of changes in metal content due to processing will be discussed. Pre-consumption food processing to improve rheological properties and increase shelf life is inevitable, which changes the bioavailability and amount of these compounds in different directions depending on the process. The amount of these trace metals in the food product can be affected by various conditions such as heating, fermentation, food additives, etc. The main factor in reducing trace elements in food, especially the use of heat in a special method and on the other hand, factors such as fermentation can also increase the bioavailability of these elements.