IMPACT OF FOOD PROCESSING TECHNIQUES ON NUTRIENT BIOAVAILABILITY AND THEIR IMPLICATIONS FOR CHILD HEALTH

Abstract

The study aimed to understand the impact of food processing techniques on nutrient bioavailability and their implications for child health. The specific objectives were to identify how different food processing techniques interfere with nutrient bioavailability; to describe the influence of nutritional changes on child growth; and to compare scientific evidence on the positive and negative effects of processed food consumption on child nutrition and health. This is an integrative literature review of articles published between 2020 and 2025, using the PubMed, SciELO, LILACS, and CAPES Journals databases. The results showed that the degree of processing has a direct influence on nutritional quality and micronutrient absorption, with mild techniques such as cooking and fermentation increasing bioavailability, while refining and ultra-processing reduce the biological and energetic value of foods. It was also found that the early introduction of industrialized foods into children's diets compromises linear growth, promotes overweight, and alters the formation of healthy eating habits. It is concluded that natural and minimally processed foods should be prioritized in children’s diets, as they have higher nutritional density and contribute to healthy and sustainable development throughout life.