THEORY OF OBJECTS. ARTICLE 28. PRODUCT ONTOLOGY: PARAMETER VECTOR, BIOAVAILABILITY, AND CONSUMER DUAL VECTOR

This article formulates the central ontological position of the theory of objects: a food product is not a category defined by a name. A product is a vector of seven parameters (name, variety, origin, method of production, condition, freshness, storage). Only the totality of these parameters determines the metabolic profile — the density of objects (PP) and the toxicity index (IT). In addition, a double vector is introduced: the metabolic profile of the product is determined not only by the product vector, but also by the consumer vector — genetics, microbiota, age, health status, medications. The same product gives different PCPs in different people. The context of consumption is introduced: combinations of products (turmeric + pepper, carrots + oil, iron + vitamin C), food intake matrix, time of intake, recurrence. A product is not an isolated unit, but a component of a dish. Bioavailability is not considered as a separate parameter of a vector, but as an observable result of the interaction of all parameters. A vector defines a matrix. A matrix defines bioavailability. Bioavailability defines PP. This discovery changes the basis of the theory: a product has no essence in itself. Its metabolic value is relative—it depends on the consumer and the context. This is a radical shift from "helpful/harmful" to "useful for whom and in what context."