Element bioaccessibility consists of the fraction of the element that is mobilized from food matrices into digestive extractants. The degree of bioaccessibility of a toxic metal is a fundamental consideration in estimating its bioavailability. In addition, gaining a better understanding of the essential elements released into the gastro intestinal fluids allows a more thorough assessment of the health benefits of food matrices in the field of nutrition science. In the present study, an in vitro digestion model simulating gastro-intestinal digestion (GID) was used to investigate the bioaccessibility of stable elements in mixed leaf salad and 210Po in various foods (meat, seafood, vegetables). The simulation was carried out over three phases: after a pre-treatment with a saliva solution, raw and cooked seafood samples were subjected to a complete simulated gastrointestinal digestion (gastric digestion followed by bile-pancreas digestion). The 210Po bioaccessibility was found to range from 16.2±9.39% to 62.8±17.7% and from 6.26±2.15% to 67.5±13.1% for raw and cooked food respectively. Moreover, bioaccessibility could not be determined for As, Cd, Ce, Co, Cr, Hg, La, Pb, Sb, Sn, Te, Th, Tl, Ti, U. It proved to be poor (1-16%) for Al, Fe and S; fair (40-50%) for Cu, P, and Si; and high (>50%) for Ba, Ca, K, Mg, Mn, Ni, Rb, Sr, Zn. The results show that bioaccessibility varies according to the chemical form of the element in the food as well as the matrix composition.