What is one effect of high temperature on food?

High temperatures can lead to the degradation of beneficial nutrients in food. Nutrients such as vitamins and certain antioxidants are sensitive to heat and can break down when exposed to high temperatures for prolonged periods. For instance, water-soluble vitamins like vitamin C and many B vitamins are particularly vulnerable to heat, which can result in significant nutrient loss during cooking or processing.

While other options suggest positive effects of high heat, such as enhancing flavor or increasing shelf life, the reality is that excessive heat often has the opposite effect on nutrients. The loss of these key components can impact not only the nutritional value of the food but also its health benefits. Therefore, understanding the effects of temperature on food is crucial for maintaining its nutritional quality.