Will climate change affect nutrient, micronutrient and bioactive bioavailability?
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.
Fields of Study & Subjects
Genomics
phytochemicals
and oxidative stress
Seed and Plant Biochemistry
Plant Stress Responses and Tolerance
Publication details
- Journal / source
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Volume
- 66
- Issue
- 21
- Pages
- 3889–3912
- Publication date
- 1 February 2026
- Language
- EN