Year: 2026
Type: article
Abstract: Climate change is projected to profoundly affect global food systems, directly altering food availability and composition and, as a result, nutritional outcomes. Modifications to the composition and properties of food matrices may, in turn, influence the digestion, absorption, and metabolism of food compounds. This can lead to changes in the bioavailability of macronutrients, micronutrients, and bioactive compounds. Additionally, strategies implemented to mitigate climate change, such as transitioning to green food processing methods or modifying diets, may also affect the content and bioavailability of (micro)nutrients in foods. In this review, we will discuss, for the first time, the direct and indirect relationships between climate change and the bioavailability of selected food compounds: proteins, fat-soluble micronutrients, minerals, phenolic compounds, and glucosinolates.
Language: English
Domain: Life Sciences
Open Access status: hybrid
Funders: Joint Programming Initiative A healthy diet for a healthy life, Fonds Wetenschappelijk Onderzoek, Ministero delle Politiche Agricole Alimentari e Forestali, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Fundação para a Ciência e a Tecnologia, Agencia Estatal de Investigación
OpenAlex ID: W7127048432