Zinc is one of the more ubiquitous of nutrients, being found in modest amounts in a large number of foods. Human evolution has undoubtedly shaped the needs for zinc to be absorbed from our beverages and foods of both animal and plant origin in the diet. Different environmental and ecological circumstances modify the amount of zinc that needs to become available to individuals of different regions. We use an acronym approach to review and understand the bioavailability of zinc. The biological availability of zinc can be limited by many factors intrinsic and extrinsic to the host, and it can be enhanced by few. Challenges remain in assessing the bioavailability of zinc compounds as fortificants and in developing strategies to improve the uptake of the metal by reducing phytate and tannin content of diets, either through food technology or plant genetics.
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