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How can you measure the bioavailability of nutrients in fortified foods?

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Fortified foods are foods that have added nutrients to enhance their nutritional value and prevent deficiencies. However, not all nutrients are equally absorbed and utilized by the body. The bioavailability of nutrients is the proportion of the nutrient that reaches the bloodstream and the target tissues after digestion and metabolism. Measuring the bioavailability of nutrients in fortified foods can help evaluate their effectiveness and safety. In this article, you will learn about some of the methods and factors that influence the bioavailability of nutrients in fortified foods.

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SACHIN KUMAR

NPD Professional (Sports Nutrition, Health Supplements & Nutraceuticals) | Ex- Tirupati Group | Bunge | Verka | Panjab…

1 Direct methods

Direct methods measure the bioavailability of nutrients by tracking their levels in the blood, urine, feces, or other biological fluids or tissues. For example, you can measure the bioavailability of iron by analyzing the hemoglobin concentration or the ferritin level in the blood. Direct methods are accurate and reliable, but they can be expensive, invasive, and time-consuming. They also require standardized protocols and quality control to ensure consistency and validity.

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ADNAN AHMAD

Food microbiologist /Food Quality specialist
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The bioavailability of nutrients in body is best measured when the purpose for which these nutrients were used has been achieved and one gets the results.this automatically confirms that the blood or body have enough nutrients availability.

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2 Indirect methods

Indirect methods measure the bioavailability of nutrients by assessing their functional or health outcomes. For example, you can measure the bioavailability of vitamin A by evaluating the visual acuity or the immune response of the individuals consuming the fortified foods. Indirect methods are less costly, less invasive, and more practical, but they can be influenced by many confounding factors, such as genetic variations, environmental conditions, or other dietary components. They also require longer periods of observation and larger sample sizes to detect significant effects.

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ADNAN AHMAD

Food microbiologist /Food Quality specialist
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the visual acuity as discussed in this article plays an important role and gives an idea of the bioavailability of the nutrients and how much these nutrients were available for the purpose it was consumed

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3 Stable isotopes

Stable isotopes are non-radioactive forms of elements that can be used as tracers to measure the bioavailability of nutrients in fortified foods. For example, you can use stable isotopes of iron, zinc, or calcium to label the fortified foods and then measure their absorption and retention in the body using mass spectrometry or other analytical techniques. Stable isotopes are safe, sensitive, and specific, but they can be very expensive, complex, and limited by the availability of isotopic materials and equipment.

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4 Mathematical models

Mathematical models are equations or algorithms that can be used to estimate the bioavailability of nutrients in fortified foods based on various parameters, such as the nutrient content, the food matrix, the host factors, and the interactions with other nutrients or inhibitors. For example, you can use mathematical models to predict the bioavailability of iron or zinc from different sources and forms of fortification. Mathematical models are convenient, flexible, and scalable, but they can be based on assumptions, uncertainties, and simplifications that may not reflect the reality.

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5 Factors affecting bioavailability

The bioavailability of nutrients in fortified foods can be impacted by various factors, such as the source and form of the nutrient, the food matrix and processing, host factors and status, and interactions with other dietary components. For instance, synthetic or organic forms of nutrients may have different bioavailability than natural or inorganic forms. Additionally, the physical and chemical properties of the food, such as the pH, viscosity, solubility, or stability, may influence the bioavailability of the nutrient. Furthermore, the age, gender, genotype, health, or nutritional status of an individual may affect the bioavailability of the nutrient. In addition to this, the presence of other nutrients like vitamins or minerals may enhance or inhibit the bioavailability of a nutrient. Finally, intake of other foods, beverages, or supplements may also interfere with the bioavailability of a nutrient.

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ADNAN AHMAD

Food microbiologist /Food Quality specialist
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the best way of measurment of the nutrients in body is through blood and body fluids analysis and different chemical or food analysers were used to identify the content or nutrients level in these food or fortified food

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6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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SACHIN KUMAR

NPD Professional (Sports Nutrition, Health Supplements & Nutraceuticals) | Ex- Tirupati Group | Bunge | Verka | Panjab University CHD.|
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The bioavailability of nutrients in fortified foods can be measured through: 1. In vitro digestion models: These models simulate the conditions of the human digestive system to assess the release and absorption of nutrients from fortified foods. 2. In vivo studies: These studies involve feeding fortified foods to human or animal subjects and measuring the levels of nutrients in the blood or tissues to determine their bioavailability. 3. Biochemical markers: Certain biomarkers in the blood or urine can indicate the absorption and utilization of specific nutrients from fortified foods. 4. Tissue uptake studies: These studies involve analyzing the uptake of nutrients by specific tissues or organs after consuming fortified foods.

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How can you measure the bioavailability of nutrients in fortified foods?

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2

3

4

5

6

1 Direct methods

2 Indirect methods

3 Stable isotopes

4 Mathematical models

5 Factors affecting bioavailability

6 Here’s what else to consider

Food Science

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How can you measure the bioavailability of nutrients in fortified foods?

1

2

3

4

5

6

1 Direct methods

2 Indirect methods

3 Stable isotopes

4 Mathematical models

5 Factors affecting bioavailability

6 Here’s what else to consider

Food Science

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