No. proteins are denatured by cooking and the digestive process, before being broken into constituent amino acids. It is both extremely unlikely that applying pressure would create either novelly denatured proteins or that said proteins, if formed, would be harmful.
The scenario isn't strictly impossible, but something reminiscent of an fda phase 1 study to ascertain safety of every food item to undergo the procedure is an insane standard[1]. Also a standard massively above and beyond anything our current food supply has ever had in place.
[1] Read: costs of study far outweigh benefits weighted by likelihood and severity of issue.
The scenario isn't strictly impossible, but something reminiscent of an fda phase 1 study to ascertain safety of every food item to undergo the procedure is an insane standard[1]. Also a standard massively above and beyond anything our current food supply has ever had in place.
[1] Read: costs of study far outweigh benefits weighted by likelihood and severity of issue.