Define Dietary Factors with Antinutritional Effects?

In the above sections, we have learnt about a variety of food components having a host of health promotive properties. Let us now have a look at a few factors with antinutritional effects. These factors in foods include protease inhibitors physic acid, phenolic compounds, amylase inhibitors and saponins. The well known anti nutritional effects of these factors are discussed first. These factors are present in foods that we consume regularly such as whole wheat, other whole grains, legumes and soyabeans. A few noteworthy points: The concentration of antinutritional factors is much lower in the refined cereals from which nearly dl the bran and much of the endosperm has been removed. Further, some of the anti-nutritional factors such as, protease inhibitors in soyabean and some legumes, are heat labile and therefore proper cooking will inactivate them. Household processes such as soaking and fermentation will also remove many of the antinutritional factors. The traditional methods of cooking and processing all have the effect of reducing the antinutritional factors in our diets.

Therefore, you will notice that although several adverse effects are documented chiefly in animal models for these antinutritional factors, in actual practice, the cooking and processing of foods for human has evolved in such a way as to keep these antinutritional factors low in our diets so that we do not suffer from the ill effects. Occasionally, however, the consumption may reach levels at which ill effects become manifest. It is important, therefore, to be aware of these adverse effects. Following the adverse effects of each of these constituent, the currently known beneficial effects are listed. At the current time what we do not know is the amount of these to be consumed to maximize the beneficial effects and minimize the adverse effects.