The concept of bioavailability as it relates to iron nutrition
1987
Fairweather-Tait, S.J.
Extract: Bioavailability is discussed in conceptual terms; the definition proposed for all nutrients is that it is a measure of the proportion of the total in a food or diet that is digested, absorbed and metabolised by normal pathways. The availability of Fe is affected by a number of dietary and physiological variables, and various techniques used to quantify these effects and thereby predict availability are reviewed. Emphasis is placed on the modifying influence of physiological factors on Fe absorption and hence measurements of availability. Methods of estimating Fe status as a means of incorporating the utilisation element of Fe availability are described.(author)
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