Bioavailability is defined as the fraction of dietary calcium that can be absorbed by the intestine and used for physiological functions—particularly bone mineralization—or to limit bone loss. The actual bioavailability will vary somewhat from individual to individual and may be influenced by both dietary and nondietary factors. Calcium phosphate, the chemical form of calcium obtained from dairy products, has a very high bioavailability which means that is it readily digested and used by the body.