Biological Nutritional Availability refers to the extent to which a nutrient present in a food or dietary supplement can be absorbed, utilized, and metabolized by the body for its various functions. It represents the proportion of a nutrient that is accessible and usable by the body after it is ingested.
The biological nutritional availability of a nutrient is influenced by several factors such as the food matrix in which it is present, the presence of other dietary components that may enhance or hinder its absorption, and the individual's physiological state and metabolism. Factors such as cooking, processing, and storage methods can also impact the nutritional availability of a nutrient in food.
The measurement of biological nutritional availability often involves assessing the nutrient's bioavailability, which is the amount that is actually absorbed and utilized by the body. This can be determined through various methods such as bioassays, in vitro studies, or human clinical trials.
The concept of biological nutritional availability is essential to understand the effectiveness of specific dietary interventions and the impact of different foods on health outcomes. It helps evaluate the extent to which a nutrient can contribute to meeting the body's nutritional requirements and support proper growth, development, and overall well-being.
The knowledge of biological nutritional availability aids in the formulation of nutrition recommendations, designing functional foods, and optimizing nutrient delivery systems to ensure that individuals can obtain the maximum benefit from the nutrients they consume.
