Phytic acid degradation as a means of improving iron absorption
Abstract
Phytic acid is a potent inhibitor of native and fortification iron absorption and low absorption of iron from cereal- and/or legume-based complementary foods is a major factor in the etiology of iron deficiency in infants. Dephytinization of complementary foods or soy-based infant formulas is technically possible but, as phytic acid is strongly inhibitory at low concentrations, complete enzymatic degradation is recommended. If this is not possible, the phytic acid to iron molar ratio should be decreased to below 1:1 and preferably below 0.4:1. Complete dephytinization of cereal- and legume-based complementary foods has been shown to increase the percentage of iron absorption by as much as 12-fold (0.99% to 11.54%) in a single-meal study when the foods were reconstituted with water. The addition of milk, however, inhibits iron absorption and overcomes the enhancing effect of phytic acid degradation. Dephytinization can therefore be strongly recommended only for cereal/legume mixtures reconstituted with water, especially low-cost complementary foods destined for infants in developing countries. In countries where infant cereals are consumed with milk, ascorbic acid addition can more easily be used to overcome the negative effect of phytic acid on iron absorption. Similarly with soy-based infant formulas, especially if manufactured from low-phytate isolates, ascorbic acid can be used to ensure adequate iron absorption.
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Phytates and polyphenols commonly found in plant sources modulate iron absorption.
“such as phytates and polyphenols commonly found in plant sources [258,259]”
From Nutritional Considerations for the Vegan Athlete (2023) · cites this paper as [259]
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“Unfortunately, nonheme iron is less bioavailable (2%–20%) than heme iron (15%–35%), due to the strong modulating effects of other food components on iron absorption [258], such as phytates and polyphenols commonly found in plant sources [258,259].”
BackgroundCercamondi, C. I., Duchateau, G. S. M. J. E., Harika, R. K., van den Berg, R., Murray, P., Koppenol, W. P., Zeder, C., Zimmermann, M. B., & Moretti, D. (2016) · British Journal Of Nutrition · doi:10.1017/s0007114516002191 · Cited by 41 · see citing works
“Food matrix is known to affect bioavailability of FePP (36) , and in complete meals, containing phytic acid, polyphenols and other common food ingredients known to inhibit Fe absorption (37 – 39) , the enhancing effect of NaPP may be modulated by the food matrix.”
Muleya, M., Muchuweti, M., Vandamme, P. A. R., & Raes, K. (2016) · Food Reviews International · doi:10.1080/87559129.2016.1196491 · Cited by 40 · see citing works
“The recommended ratios for iron is PA/Fe < 1.((43)) The PA/Zn ratio has been estimated according to PA content and type of diet consumed.”
MethodKeyata, E. O., Tola, Y. B., Bultosa, G., & Forsido, S. F. (2021) · Food Science & Nutrition · doi:10.1002/fsn3.2155 · Cited by 39 · see citing works
Hackl, L., Cercamondi, C. I., Zeder, C., Wild, D., Adelmann, H., Zimmermann, M. B., & Moretti, D. (2016) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.115.128173 · Cited by 39 · see citing works
Tef: The Rising Ancient Cereal: What do we know about its Nutritional and Health Benefits?
Shumoy, H., & Raes, K. (2017) · Plant Foods for Human Nutrition · doi:10.1007/s11130-017-0641-2 · Cited by 39 · see citing works
Iron and zinc availability in maize lines
Queiróz, V. A. V., Guimarães, P. E. D. O., Queiroz, L. R., Guedes, E. D. O., Vasconcelos, V. D. B., Guimarães, L. J. M., Ribeiro, P. E. D. A., & Schaffert, R. E. (2011) · Food Science and Technology · doi:10.1590/s0101-20612011000300005 · Cited by 39 · see citing works
Zinc and phytic acid in major foods consumed by a rural and a suburban population in central Iran
Roohani, N., Hurrell, R. F., Wegmüller, R., & Schulin, R. (2012) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2012.07.005 · Cited by 39 · see citing works
“Thermal processing and extrusion cooking may cause only modest phytate losses (Hurrell, 2004).”
InfluentialProtein extraction from cold‐pressed hempseed press cake: From laboratory to pilot scale
Helstad, A., Forsén, E., Ahlström, C., Labba, I. M., Sandberg, A., Rayner, M., & Purhagen, J. (2021) · Journal of Food Science · doi:10.1111/1750-3841.16005 · Cited by 38 · see citing works
Sanz‐Penella, J. M., Laparra, J. M., Sanz, Y., & Haros, C. M. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf205048r · Cited by 38 · see citing works
Sanz‐Penella, J. M., Frontela‐Saseta, C., Ros, G., Martínez‐Graciá, C., Monedero, V., & Haros, C. M. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf3034013 · Cited by 37 · see citing works
Bennetau‐Pelissero, C. (2019) · Reference series in phytochemistry · doi:10.1007/978-3-319-78030-6_3 · Cited by 37 · see citing works
Dietary Zn deficiency, the current situation and potential solutions
Knez, M., & Stangoulis, J. (2021) · Nutrition Research Reviews · doi:10.1017/s0954422421000342 · Cited by 36 · see citing works
Humer, E. C., & Schedle, K. (2016) · Journal of Trace Elements in Medicine and Biology · doi:10.1016/j.jtemb.2016.03.007 · Cited by 36 · see citing works
Erukainure, O. L., Oke, O. V., Daramola, A. O., Adenekan, S. O., & Umanhonlen, E. (2010) · Pakistan Journal of Nutrition · doi:10.3923/pjn.2010.806.809 · Cited by 35 · see citing works
“groups do not inhibit non-heme iron absorption (Sandberg et al., 1999; Hurrell, 2004).”
BackgroundMetzler-Zebeli, B. U., Deckardt, K., Schollenberger, M., Rodehutscord, M., & Zebeli, Q. (2014) · PLoS ONE · doi:10.1371/journal.pone.0101166 · Cited by 34 · see citing works
“generally associated with leaching of nutrients including minerals [3,31,43].”
BackgroundResultChanges in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour
Duguma, H. T., Forsido, S. F., Belachew, T., & Hensel, O. (2021) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2021.713701 · Cited by 34 · see citing works
“It is well-documented that even small amounts of phytate in the diet will significantly reduce iron absorption (Davidsson et al., 1997; Hurrell, 2004).”
BackgroundPhu, P. V., Hoan, N. V., Salvignol, B., Trèche, S., Wieringa, F. T., Khẩn, N. C., Tuong, P. D., & Berger, J. (2010) · Journal of Nutrition · doi:10.3945/jn.110.123711 · Cited by 33 · see citing works
Iron Speciation in Beans ( Phaseolus vulgaris ) Biofortified by Common Breeding
Hoppler, M., Egli, I. M., Petry, N., Gille, D., Zeder, C., Walczyk, T., Blair, M. W., & Hurrell, R. F. (2014) · Journal of Food Science · doi:10.1111/1750-3841.12548 · Cited by 33 · see citing works
Sun, J., Huang, J. J., Li, W., Wang, L., Wang, A., Huo, J., Chen, J., & Chen, C. (2007) · PubMed · Cited by 33 · see citing works
- Authors
- Hurrell
- Affiliations
- ETH Zurich (CH)
- Corresponding author
- Hurrell
- Venue
- International Journal for Vitamin and Nutrition Research
- Publisher
- IMR Press
- Published
- 2004-11-01
- Volume
- 74
- Issue
- 6
- Pages
- 445-452
- ISSN
- 0020-9406 (ISSN-L)
- 0300-9831
- 1664-2821
- OpenAlex
- W1992840109
- Cited by
- 315
- References
- 0
- Citations by year
- 2026: 18 · 2025: 20 · 2024: 16 · 2023: 17 · 2022: 12 · 2021: 21 · 2020: 21 · 2019: 13 · 2018: 18 · 2017: 13 · 2016: 14 · 2015: 17 · 2014: 18 · 2013: 23 · 2012: 16
- FWCI
- 8.23
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal for Vitamin and Nutrition Research (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Phytase and its Applications
- Health Sciences › Medicine › Hematology › Iron Metabolism and Disorders
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Keywords
- phytic acid, iron absorption, dephytinization, infant iron deficiency, complementary foods, soy-based infant formula, vitamin C, phytate degradation, cereal-legume mixtures, infant nutrition
- MeSH terms
- Absorption, Animals, Ascorbic Acid, Edible Grain, Food, Fortified, Humans, Infant, Iron, Milk, 6-Phytase, Phytic Acid, Infant Formula, Soy Foods
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