There does not seem to be very much information on the normal effects of processing on these compounds, although there seems to be a general impression that thermal processing markedly decreases their activity. Except for a few specialized cases, such as the tetraodontoxin from puffer fish, and some food-borne allergens, there do not appear to be many general public health problems associated with these naturally occurring compounds. Whether they have more subtle effects is generally not known. Most processed foods are made from one or more basic foodstuffs and a number of chemicals are added to improve the quality of the product. At present, data are available for about 500 additives.
Much more information is probably available on a private basis.
Most food companies are likely to at least know how much of the additive was originally added to the product, even if they may not know the effect of processing on the final level. I suspect that, in most cases, few analytical data exist on the levels of these compounds in the final processed product prepared for eating. There are obviously some data that are suitable for food composition data bases for these compounds. However, in general, the quality of the data is probably much poorer than that in the nutrient composition data bases. The nitrosamines are well known examples.