Session 7 – Predicting Bioavailability for Micronutrients and Bioactives

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.

Explore ILSI U.S. and Canada's Research Portfolio

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
Eric Ciappio, PhD, RD, Balchem, USA

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

Eric Ciappio Michael McBurney Lisa Harnack

Eric Ciappio

Eric Ciappio, PhD, RD, Balchem, USA

Eric Ciappio, PhD, RD is the Senior Manager of Nutrition Science at Balchem, where he works with organizations in the food, beverage, and dietary supplement industries to help bring compelling new nutritional products to the market. Throughout his career, Eric has worked to improve the health of consumers by translating the latest advancements in nutrition research into substantiated messaging and product innovation. Eric previously has held a variety of roles in nutrition science, sales, and marketing at organizations such as Wyeth Consumer Healthcare, DSM Nutritional Products, and IFF Health. Eric holds a PhD in Biochemical and Molecular Nutrition from Tufts University and is a Registered Dietitian.

Michael McBurney

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.

Lisa Harnack

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

Abstract: Multiple factors affect the bioavailability of micronutrients found in foods including the form of the nutrient, the food matrix, and the presence of compounds that may enhance or interfere with absorption. Ways in which the NCC Food and Nutrient Database and Nutrition Data System for Research (NDSR) have been designed for assessing nutrient intake taking into consideration these factors will be discussed.

Dr. Lisa Harnack is a Professor and Interim Head of the Division of Epidemiology and Community Health at the University of Minnesota. She also directs the University of Minnesota Nutrition Coordinating Center (NCC). This Center developed, maintains, and supports two widely used dietary assessment tools- the Nutrition Data System for Research (NDSR) and the NCC Food and Nutrient Database.

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