Food Properties, Bioactive Components, and Human Factors as Determinants of Low Nutrient Supply From Foods Can Be Improved With Adequate Nutritional Strategies

Nutrient adequacy depends not only on the nutrient content of foods but also on food‐matrix release, intestinal absorption, physiological utilization, dietary access, and the stability of food supplies. These stages are influenced by antinutritional compounds, processing, storage, microbial activity, agricultural conditions, disease, genetics, and socioeconomic constraints. This narrative review critically synthesizes food‐level, host‐level, and food system determinants of nutrient supply and evaluates strategies for addressing them. Relevant literature was sought from PubMed/MEDLINE, PubMed Central (PMC), Scopus, Web of Science, Embase, the Cochrane Library, ScienceDirect, etc. A narrative/critical synthesis was organized around nutrient content, bioaccessibility, bioavailability, utilization, and population access. Evidence was interpreted according to study design and applicability, distinguishing mechanistic and in vitro findings from human absorption studies, clinical outcomes, and program‐level evidence. Processing and bioactive compounds can either inhibit or improve nutrient availability depending on dose, food matrix, and preparation. Host conditions and structural barriers may prevent nutrient‐rich foods from translating into adequate nutrient status. Fortification and supplementation can be effective for defined deficiencies, but coverage, safety, affordability, dietary diversity, and monitoring determine impact. Emerging technologies require stronger evidence on human outcomes, safety, and cost‐effectiveness before broad implementation. Effective action requires context‐specific combinations of food processing, safe storage, dietary diversification, agricultural improvement, targeted nutrition services, and equitable food system policies.