Effects of Food Components, Processing Technologies, Additives, and Processed Food on Gut Health

The critical importance of gut microbiota (GM) to human health has been well documented. Since GM has been identified as a transient, rather than a static community, diet is an important tool to help maintain the proper balance for optimum health. All chemical components of food affect microbes differently, from the traditional nutrients to phytochemicals to food additives. Non-starch poly- and oligo-saccharides have been known to be differentially preferred by good GM. Saturated and total fat in high amounts are harmful to the microbial community, while small amounts of unsaturated fatty acids are beneficial. Most water-soluble vitamins support the growth of beneficial GM. Additionally, food processing plays a significant role in shaping GM communities, as most ready-to-eat foods are processed. Heat treatment involves a lot of chemical transformations that may alter bioactive compounds in food. Age-old processes like fermentation and germination help to add viable cells or mobilize nutrients for GM, respectively. However, many food additives, mostly added in modern ultra-processed foods, are harmful to the GM. Therefore, this article discusses the recent advancement in the impact of different food components and food processing on gut health.