Unlock the Power of Bioavailability Algorithms: Enhance Formulations, Reduce Waste, and Improve Nutrition
- Learn about the development and applications of bioavailability algorithms, with a focus on iron and calcium.
- Explore how these algorithms can be integrated into databases and used in industry practices.
- Discover how bioavailability prediction equations can help your company compare products, enhance formulations, and reduce ingredient waste.
- Understand how these equations support better nutrition recommendations and contribute to addressing nutrient deficiencies.
Join us to leverage sound science and discover how these tools can support your goals and drive positive outcomes in your company.
Gain insights into ILSI U.S. and Canada-led research on nutrient bioavailability algorithms, which can drive advancements in food formulation and labeling, inform policy development, and evaluate the sustainability of the global food system.
Session 7 – Predicting Bioavailability for Micronutrients and Bioactives
Wednesday, April 9, 2025 | 2:00 – 3:30 p.m.
The Lineup You Won't Want to Miss:
Session Co-Chairs:
- Connie Weaver, PhD, San Diego State University, USA
- Additional Co-Chair to be Confirmed
Speakers and presentations:
- Framework for developing predictive equations for bioavailability – Connie Weaver, PhD, San Diego State University, USA
- Thoughts on labeling of foods and supplements with respect to iron bioavailability – Michael McBurney, PhD, University of Guelph, Canada and Tufts University, USA
- Designing a Food and Nutrient Database that Supports Consideration of Bioavailability for Micronutrients and other Bioactives – Lisa Harnack, DrPH, RD, MPH, University of Minnesota, USA
Thoughts on labeling of foods and supplements with respect to iron bioavailability – Michael McBurney, PhD, University of Guelph, Canada and Tufts University, USA
Abstract: Current food regulations label the total iron content of foods and supplements (mg Fe, % DV) making it difficult for consumers to compare the nutritional value of foods as can be done for those with different sources of vitamin A, E, niacin, and folate. Iron is particularly challenging because iron status regulates absorption, and many foods contain compounds inhibiting or enhancing iron absorption. Iron fortificant choice by food manufacturers and consumer dietary preferences can modify the accuracy of reporting bioavailable iron values on labels and in food composition databases. Iron metabolism and typical iron fortificants will be reviewed followed by recommendations to achieve healthier outcomes in iron-deficient individuals and populations.
Michael I McBurney, PhD, DFASN, FCNS-SCN holds or has held academic appointments at the University of Guelph, Tufts, Texas A&M, Michigan State, Alberta, University of North Carolina, and Toronto; and led nutrition teams at Kellogg Company and DSM-Firmenich. His research includes physicochemical and fermentative properties of dietary fibers, the effects of gut-microbiome-derived SCFA on gut function and endogenous GLP-1 production, the impact of food fortification and dietary supplementation on nutrient intake and status, and rapid measurement of blood levels of iron and omega-3 fatty acids.