Bioavailability and Nutrition

Bioavailability of Nutrients

• Bioavailability refers to the proportion of a nutrient that is absorbed and utilized by the body after ingestion.
• It is influenced by various factors, including the form of the nutrient, digestive health, and the presence of other substances in food.

Factors Affecting Bioavailability

• Dietary composition: Nutrients can enhance or inhibit the absorption of others (e.g., vitamin C enhances iron absorption).
• Nutrient interactions: Certain compounds, like phytates and oxalates, found in foods can reduce bioavailability.
• Food preparation: Cooking methods can affect nutrient availability; for instance, steaming may preserve vitamins better than boiling.

Non-diet-related Factors

• Physiological factors: Age, sex, health status, and genetic variations can affect bioavailability, rather than diet alone.
• Medication: Certain medications can interfere with nutrient absorption, impacting bioavailability.

Nutritional Value Relationship

• Higher bioavailability often correlates with greater nutritional value, as it indicates the body's ability to utilize the nutrient effectively.
• Nutrients with lower bioavailability may require larger quantities in the diet to meet nutritional needs.