Unleashing nutrient potential: Why the food matrix matters for bioavailability

The bioavailability of nutrients is often determined by their placement within the food matrix, meaning the physical structure of a food and how its different constituent parts interact. Marion Nestle explains the relationship between the food matrix and bioavailability. This is an important part of how the body interacts with ultra-processed foods; because of their disrupted food matrix, the ingredients within are more bioavailable.