Impacts of Hazardous Materials from Food Processing on Gastrointestinal Disease and Gut Microbiota: A Systematic Review

Food safety is closely related to human health and nutrition. Food processing promotes the development of the food industry by improving convenience and creating desirable flavors. However, the processing is often accompanied by the formation of hazardous substances, such as N-nitroso compounds (NOCs), trans fatty acids (t-FAs), polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HAAs), 5-hydroxymethylfurfural (5-HMF), acrylamide (AA), advanced glycation end products (AGEs), and cholesterol oxidation products (COPs). These substances have been directly associated with gastrointestinal disorders, including colorectal cancer, inflammatory bowel diseases, and gastrointestinal cancer, etc. The present review elucidates the types and sources of common hazardous materials from food processing (HMFP) and proposes possible strategies to reduce their health risks. More importantly, it aims to evaluate the impact of HMFP on gastrointestinal health, emphasizing evidence that HMFP disrupt gut microbiota homeostasis, which plays a pivotal role in the development and exacerbation of gastrointestinal diseases. Key findings highlight the gut microbiota as a central mediator in the pathological effects of HMFP, supported by evidence from in vitro experiments, in vivo models, and human studies. Furthermore, strategies such as optimized processing conditions and dietary interventions are summarized as potential approaches to mitigate the associated health risks. Overall, this review provides a theoretical basis for understanding the mechanisms by which HMFP influence gastrointestinal diseases and offers perspectives for improving food safety during processing.