The bioavailability of micronutrients refers to the percentage of vitamins and minerals present in foods that can be absorbed and used in the body, which influences people’s general health and nutritional status. Bioavailability is influenced by the composition of food, the interactions between nutrients, the preparation methods, and the physiology of the individual. Understanding the bioavailability of nutrients is important in order to formulate effective dietary interventions and functional foods to enhance nutrient intake. In this session, we will discuss mechanisms, efficacious interventions to improve bioavailability, and application to improve nutrient status and mitigate deficiency in different populations. Attendees will learn strategies for optimal dietary planning and supplementation that support health, reduce risk of deficiency, and increase efficacy of nutrition interventions.
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