Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 6 2 2021 06 19 53 66 Maral Neyestani TUMS Parisa Shavali-Gilani TUMS Mohadeseh Fesahat TUMS Ebrahim Molaee-Aghaee Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran Nabi Shariatifar Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran 2021 06 05 2021 06 12 Trace elements are compounds that are essential in small amounts for biochemical reactions and to maintain human health. Almost all foods can contain varying amounts of these metals. In this study, the effects of food processing on the content of trace metals are investigated. Extensive interpretations of processing, including aspects of food production and specific examples of changes in metal content due to processing will be discussed. Pre-consumption food processing to improve rheological properties and increase shelf life is inevitable, which changes the bioavailability and amount of these compounds in different directions depending on the process. The amount of these trace metals in the food product can be affected by various conditions such as heating, fermentation, food additives, etc. The main factor in reducing trace elements in food, especially the use of heat in a special method and on the other hand, factors such as fermentation can also increase the bioavailability of these elements. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/306 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/306/140