Mineral bioavailability in dairy products
1998
Heaney, R.P. (Creighton Univ., Omaha, Nebraska (USA))
For food minerals, bioavailability is generally equal to the fraction of the mineral content in a food transferred into the blood. For many minerals that were abundant in the environment in which an organism evolved, limited bioavailability is a necessary adaptation to prevent intoxication. Bioavailability is measured in various ways, the most sensitive of which use isotopic tracers. Dairy food availability for calcium, phosphorus, magnesium, potassium, and zinc is sufficient to support normal growth and compares favorably in many cases with that of other food sources of the minerals concerned. Fortified foods require bioavailability testing to assure that the fortificant confers the intended nutritional benefit.
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