Abstract
The methods used to prepare food have a significant influence on the nutrients and health effects of the food that people eat all over the world. The effects of different processing techniques on nutrient retention and their consequences for human health outcomes are carefully examined in this study. Traditional and modern processing methods include cooking, canning, freezing, drying, and high-pressure processing are both covered in the study's literature review. Retention rates post-processing are used to evaluate the effects of each treatment on vital elements, including as vitamins, minerals, antioxidants, and fibre. The article goes on to discuss how processing can change nutrient profiles, which in turn can affect health outcomes including the likelihood of chronic diseases, nutritional deficits, and the quality of one's diet generally. The delicate equilibrium between extending food's shelf life and improving its safety and nutritional value is carefully considered.
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