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Phytic Acid Impairs Iron Absorption

Phytic acid has been identified as a major inhibitor of iron absorption in plant foods. Phytic acid is inositol hexaphosphoric acid (Figure 10.28). Phytate is a constituent of plants and constitutes from 1 to 5 % of weight of legumes, cereal and nuts. About half of the phosphate in grain may be in the form of phytate. Cereal grain are the seeds of plants such wheat, rice, maize, millet, barley, and oats. The seeds of the cereals are covered with a husk containing indigestible fiber. The outer layers of the seed also contain most of the phytate of the seed. When outer removed by milling, the outer layer is called bran. Phytate also binds calcium and zinc irons, limiting their availability as well. In the United States, bread is enriched with iron at a level of 12.5 mg per pound. It is difficult to enriched bread or flour in underdeveloped countries, where iron deficiency is a widespread public health problem, because of the pratice of milling wheat near the home, rather than at a central location, making iron fortification programs difficult to implement. (Source: Nutritional biochemistry page 750)

Therefore, phytic acid is a major inhibitor of iron and one of the root cause of iron deficiency anemia. Before intake, we should consider.

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