Bioavailability is an important consideration in a number of areas of nutrition, including the derivation of Dietary Reference Intakes, estimation of potential impact of changes in dietary pattern, the selection of specific food fortificants, and the formulation of whole meal products, such as infant formulas or meal replacements. In this article, the role of food processing in nutrient bioa-vailability, specific determinants of nutrient bioavailability, methods for measuring bioavail-ability, and bioavailability of food fortificants are discussed.

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