Cited by 315Phytase and its ApplicationsIron Metabolism and DisordersInfant Nutrition and Health

The DOI matches its Crossref record.

Phytic Acid Degradation as a Means of Improving Iron Absorption

Hurrell·2004·International Journal for Vitamin and Nutrition Research

Open this paper in CoChat — free account

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.

Integrity signals

Registry

Crossref · 10.1024/0300-9831.74.6.445

Cites

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Sorted by citations

Review on iron and its importance for human health.
Abbaspour, N., Hurrell, R. F., & Kelishadi, R. (2014) · Europe PMC (PubMed Central) · Cited by 1,886
Iron bioavailability and dietary reference values
Hurrell, R., & Egli, I. (2010) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.2010.28674f · Cited by 1,359
“4:1 to significantly improve iron absorption in plain cereal or legume-based meals that do not contain any enhancers of iron absorption, or ,6:1 in composite meals with certain vegetables that contain ascorbic acid and meat as enhancers (8, 9).”
Background
Biomarkers of Nutrition for Development—Folate Review
Bailey, L. B., Stover, P. J., McNulty, H., Fenech, M. F., Gregory, J. F., Mills, J. L., Pfeiffer, C. M., Fazili, Z., Zhang, M., Ueland, P. M., et al. (2015) · Journal of Nutrition · doi:10.3945/jn.114.206599 · Cited by 1,170
Zinc and its importance for human health: An integrative review.
Roohani, N., Hurrell, R. F., Kelishadi, R., & Schulin, R. (2013) · Europe PMC (PubMed Central) · Cited by 993
Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis
Schlemmer, U., Frølich, W., Prieto, R., & Grases, F. (2009) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200900099 · Cited by 910
“Numerous studies have described the negative effect of phytate on the bioavailability of minerals and trace elements [171, 205, 214–221] which recently was extensively reviewed [222–226].”
Background
Maize: A Paramount Staple Crop in the Context of Global Nutrition
Nuss, E. T., & Tanumihardjo, S. A. (2010) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2010.00117.x · Cited by 675
Phytate: impact on environment and human nutrition. A challenge for molecular breeding
Bohn, L., Meyer, A. S., & Rasmussen, S. K. (2008) · Journal of Zhejiang University SCIENCE B · doi:10.1631/jzus.b0710640 · Cited by 577
A Review of Phytate, Iron, Zinc, and Calcium Concentrations in Plant-Based Complementary Foods Used in Low-Income Countries and Implications for Bioavailability
Gibson, R. S., Bailey, K. B., Gibbs, M., & Ferguson, E. (2010) · Food and Nutrition Bulletin · doi:10.1177/15648265100312s206 · Cited by 557
“In contrast, not all the complementary foods had phytate:iron molar ratios less than 1, the level considered desirable for iron bioavailability [33].”
BackgroundInfluential
Traditional Food-Processing and Preparation Practices to Enhance the Bioavailability of Micronutrients in Plant-Based Diets1
Hotz, C. S., & Gibson, R. S. (2007) · Journal of Nutrition · doi:10.1093/jn/137.4.1097 · Cited by 552
Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches
Kumar, S., Anukiruthika, T., Dutta, S., Kashyap, A., Moses, J. A., & Anandharamakrishnan, C. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.02.021 · Cited by 364
Biomarkers of Nutrition for Development (BOND)—Iron Review
Lynch, S. R., Pfeiffer, C. M., Georgieff, M., Brittenham, G. M., Fairweather‐Tait, S. J., Hurrell, R. F., McArdle, H. J., & Raiten, D. J. (2018) · Journal of Nutrition · doi:10.1093/jn/nxx036 · Cited by 363
“acid and improve iron absorption from traditional or processed foods (57)”
Background
Scientific Opinion on Dietary Reference Values for iron
EFSA Panel on Dietetic Products, N. A. A. (. (2015) · EFSA Journal · doi:10.2903/j.efsa.2015.4254 · Cited by 338
Implications of phytate in plant-based foods for iron and zinc bioavailability, setting dietary requirements, and formulating programs and policies
Gibson, R. S., Raboy, V., & King, J. C. (2018) · Nutrition Reviews · doi:10.1093/nutrit/nuy028 · Cited by 295
Review: The Potential of the Common Bean (Phaseolus vulgaris) as a Vehicle for Iron Biofortification
Petry, N., Boy, E., Wirth, J. P., & Hurrell, R. F. (2015) · Nutrients · doi:10.3390/nu7021144 · Cited by 302
“With cereal- and legume-based foods, the enzymatic degradation of phytate using added exogenous phytases, either during processing [153] or immediately prior to meal”
Background
Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southern Ethiopia, and implications for bioavailability
Abebe, Y., Bogale, A. A., Hambidge, K. M., Stoecker, B. J., Bailey, K. B., & Gibson, R. S. (2007) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2006.09.003 · Cited by 286
“Phytate analysis For the analysis of inositol hexa-(IP6) and penta-(IP5) phosphates, the HPLC procedure of Lehrfeld (1989), as modified by Hotz and Gibson (2001), was followed.”
Method
Phytase, a New Life for an “Old” Enzyme
Lei, X. G., Weaver, J. D., Mullaney, E. J., Ullah, A. H. J., & Azain, M. J. (2012) · Annual Review of Animal Biosciences · doi:10.1146/annurev-animal-031412-103717 · Cited by 280
“In fact, the effectiveness of phytase or phytase-producing bacteria (167) has been illustrated inhuman interventional or efficacy trials (168); in improvedbread iron availability (169); and in dephytinization of infant formulas, infant cereals, and complementary foods (170).”
Endosperm-Specific Co-Expression of Recombinant Soybean Ferritin and Aspergillus Phytase in Maize Results in Significant Increases in the Levels of Bioavailable Iron
Drakakaki, G., Marcel, S., Glahn, R. P., Lund, E. K., Pariagh, S., Fischer, R., Christou, P., & Stöger, E. (2005) · Plant Molecular Biology · doi:10.1007/s11103-005-1537-3 · Cited by 276
“Although the use of phytase-expressing transgenic plants to promote iron uptake has been proposed (Brinch-Pedersen et al., 2002; Holm et al., 2002; Lucca et al., 2002; Zimmermann and Hurrell, 2002; Hurrell, 2004), there have been no reports until now actually demonstrating the ability of such plants to increase the bi…”
Background
Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review
Lemmens, E., Moroni, A. V., Pagand, J., Heirbaut, P., Ritala, A., Karlen, Y., Lê, K., van den Broeck, H. C., Brouns, F. J. P. H., Brier, N. D., et al. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12414 · Cited by 280
A Review of Phytic Acid Sources, Obtention, and Applications
Bloot, A. P. M., Kalschne, D. L., Amaral, J. S., Baraldi, I. J., & Canan, C. (2021) · Food Reviews International · doi:10.1080/87559129.2021.1906697 · Cited by 227
“Phytic acid has 12 ionizable protons that ensure a unique structure responsible for its characteristic properties, especially the ability to form chelates with polyvalent metal ions such as calcium, zinc, and iron, resulting in insoluble salts called phytates.([3,4])”
Background
Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety
Wang, R., & Guo, S. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12714 · Cited by 219
Traditional and ayurvedic foods of Indian origin
Sarkar, P., Huligowda, L. K. D., Dhumal, C. V., Panigrahi, S. S., & Choudhary, R. (2015) · Journal of Ethnic Foods · doi:10.1016/j.jef.2015.08.003 · Cited by 214
The Role of Diet- and Host-Related Factors in Nutrient Bioavailability and Thus in Nutrient-Based Dietary Requirement Estimates
Gibson, R. S. (2007) · Food and Nutrition Bulletin · doi:10.1177/15648265070281s108 · Cited by 201
“, conglycinin) [38], whereas ferritin present in nodulating soybeans may be a bioavailable source of iron for persons with low iron stores [39].”
Background
Management of Natural and Added Dietary Phosphorus Burden in Kidney Disease
Cupisti, A., & Kalantar‐Zadeh, K. (2013) · Seminars in Nephrology · doi:10.1016/j.semnephrol.2012.12.018 · Cited by 175
“Indeed soaking and extraction in aqueous solutions are able to remove some phytic acid through the activation of plant endogenous phytase [28].”
Healthy and Resilient Cereals and Pseudo-Cereals for Marginal Agriculture: Molecular Advances for Improving Nutrient Bioavailability
Rodríguez, J. P., Rahman, H., Thushar, S., & Singh, R. K. (2020) · Frontiers in Genetics · doi:10.3389/fgene.2020.00049 · Cited by 176
“…Maradini et al. (2017) Phytate compound in grains Soaking, germination, fermentation and cooking decrease phytate compound Ruales and Nair, 1993a; Hurrell, 2004; Umeta et al., 2005; Repo-Carrasco-Valencia et al., 2010; Lazarte et al., 2015; Iglesias-Puig et al., 2015 Phytic acid Similar process…”
Influential
Iron‐Binding Properties, Amino Acid Composition, and Structure of Muscle Tissue Peptides from in vitro Digestion of Different Meat Sources
Bonsmann, S. S. G., Bonsmann, S. S. G., & Hurrell, R. F. (2007) · Journal of Food Science · doi:10.1111/j.1750-3841.2006.00229.x · Cited by 147
Progress in the genetic understanding of plant iron and zinc nutrition
Ghandilyan, A., Vreugdenhil, D., & Aarts, M. G. M. (2006) · Physiologia Plantarum · doi:10.1111/j.1399-3054.2006.00646.x · Cited by 144
Phytic Acid‐Induced Gradient Hydrogels for Highly Sensitive and Broad Range Pressure Sensing
Song, L., Wang, Z., Chen, S., Shen, Y. Q., Yin, J., & Wang, R. (2025) · Advanced Materials · doi:10.1002/adma.202417978 · Cited by 134
Pearl millet minerals: effect of processing on bioaccessibility
Krishnan, R., & Meera, M. S. (2018) · Journal of Food Science and Technology · doi:10.1007/s13197-018-3305-9 · Cited by 134
“Therefore, to achieve a twofold increase in iron absorption from an ironfortified complementary food, Hurrell (2004) suggested that the molar ratio of phytic acid to iron should be reduced to\ 1 or preferably\ 0.5 from its native level, since the complete destruction of phytic acid is not always…”
BackgroundInfluential
Total Iron Absorption by Young Women from Iron-Biofortified Pearl Millet Composite Meals Is Double That from Regular Millet Meals but Less Than That from Post-Harvest Iron-Fortified Millet Meals
Cercamondi, C. I., Egli, I. M., MITCHIKPE, E. C. S., Tossou, F., Zeder, C., Hounhouigan, J. D., & Hurrell, R. F. (2013) · Journal of Nutrition · doi:10.3945/jn.113.176826 · Cited by 128
“PA is a well-known inhibitor of human iron absorption (20,21), impairing the bioavailability of additional iron in biofortified varieties (22) as well as iron fortification compounds used for conventional fortification (23).”
Background
Optimization of a phytase-containing micronutrient powder with low amounts of highly bioavailable iron for in-home fortification of complementary foods
Troesch, B., Egli, I. M., Zeder, C., Hurrell, R. F., de Pee, S., & Zimmermann, M. B. (2008) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.2008.27026 · Cited by 120
“stituted with milk or contain milk (45).”
Nutritional assessment of plant-based meat analogues on the Swedish market
Bryngelsson, S., Moshtaghian, H., Bianchi, M. A., & Hallström, E. (2022) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637486.2022.2078286 · Cited by 118
“Phytate may be degraded during processing, e.g., extrusion and fermentation, leading to improved iron absorption (Hurrell 2004; Rousseau et al. 2020).”
Influential
Phytase: Source, Structure and Application
Lei, X. G., Porres, J. M., Mullaney, E. J., & Brinch‐Pedersen, H. (2007) · Springer eBooks · doi:10.1007/1-4020-5377-0_29 · Cited by 113
Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability
Lazarte, C. E., Carlsson, N., Almgren, A., Sandberg, A., & Granfeldt, Y. E. (2015) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2014.11.015 · Cited by 108
“None of the analyzed food items showed molar ratios of Phy:Fe below 1, the level which is said to be adequate for iron absorption (Hurrell, 2004).”
Background
Phytic acid content and “in vitro” iron, calcium and zinc bioavailability in bakery products: The effect of processing
Frontela‐Saseta, C., Ros, G., & Martínez‐Graciá, C. (2011) · Journal of Cereal Science · doi:10.1016/j.jcs.2011.02.015 · Cited by 108
“In this regard, some critical values of the phytate/mineral molar ratio, as a measure of potential mineral availability (Marín et al., 2009) for iron (Hurrell, 2004), calcium (Umeta et al., 2005), and zinc (Hemalatha et al., 2007; Hotz and Brown, 2004) have been proposed.”
BackgroundInfluential
Exploiting Nutritional Value of Staple Foods in the World’s Semi-Arid Areas: Risks, Benefits, Challenges and Opportunities of Sorghum
Proietti, I., Frazzoli, C., & Mantovani, A. (2015) · Healthcare · doi:10.3390/healthcare3020172 · Cited by 106
“PA on mineral absorption: the mechanical removal of PA by extraction or milling, or the enzymatic degradation of PA by activation of endogenous or addition of exogenous phytases [142].”
BackgroundInfluential
Zinc biofortification of maize ( Zea mays L.): Status and challenges
Maqbool, M. A., & Beshir, A. (2018) · Plant Breeding · doi:10.1111/pbr.12658 · Cited by 106
Cereals and pulse-based ready-to-use therapeutic food as an alternative to the standard milk- and peanut paste–based formulation for treating severe acute malnutrition: a noninferiority, individually randomized controlled efficacy clinical trial
Bahwere, P., Bisimwa, G. B., Wells, J. C. K., Mbiribindi, C. N., Sadler, K., Akomo, P., Dramaix‐Wilmet, M., & Collins, S. (2016) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.115.119537 · Cited by 100
“The iron content of 10–14 mg/100 g in the P-RUTF combined with these amounts of phytic acid give phytic acid:iron ratios between 7 and 13, far higher than the recommended upper limit ratio of ,1 (58).”
Background
Risk Factors for Moderate to Severe Anemia among Children in Benin and Mali: Insights from a Multilevel Analysis
Ngnie‐Teta, I., Receveur, O., & Defo, B. K. (2007) · Food and Nutrition Bulletin · doi:10.1177/156482650702800109 · Cited by 100
“Other nutritional deficiencies (folate, vitamin B12, vitamin A) are also risk factors for anemia [1, 9, 10], as are diets rich in phytates [11, 12] and poor in animal products [13].”
Background
Phytic acid degrading lactic acid bacteria in tef-injera fermentation
Fischer, M., Egli, I. M., Herter‐Aeberli, I., Hurrell, R. F., & Meile, L. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.08.018 · Cited by 99
Is iron and zinc nutrition a concern for vegetarian infants and young children in industrialized countries?
Gibson, R. S., Heath, A. M., & Szymlek‐Gay, E. A. (2014) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.113.071241 · Cited by 105
Enhancement of digestive enzymatic activity by cumin (Cuminum cyminum L.) and role of spent cumin as a bionutrient
Milan, K. S. M., Dholakia, H., Tiku, P. K., & Vishveshwaraiah, P. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.02.062 · Cited by 96
Potential of Phytase-Mediated Iron Release from Cereal-Based Foods: A Quantitative View
Nielsen, A. V. F., Tetens, I., & Meyer, A. S. (2013) · Nutrients · doi:10.3390/nu5083074 · Cited by 96
“, [3,34,110]) and includes the pretreatment of grains, e.”
BackgroundInfluential
Effect of dephytinization on bioavailability of iron, calcium and zinc from infant cereals assessed in the Caco-2 cell model
Frontela‐Saseta, C., Scarino, M. L., Ferruzza, S., Ros, G., & Martínez‐Graciá, C. (2009) · World Journal of Gastroenterology · doi:10.3748/wjg.15.1977 · Cited by 90
High level expression of a synthetic gene encoding Peniophora lycii phytase in methylotrophic yeast Pichia pastoris
Xiong, A., Yao, Q., Peng, R., Zhang, Z., Fang, X., Liu, J., Han, P.-L., & Chen, J.-M. (2006) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-006-0384-8 · Cited by 89
“Furthermore, phytate acts as an antinutrient by chelating cations, and it prevents the absorption of mineral, therefore reducing their availability (Graf 1983; Lei et al. 1993; Hurrell 2004).”
Background
Effects of Malting and Fermentation on Anti-Nutrient Reduction and Protein Digestibility of Red Sorghum, White Sorghum and Pearl Millet
Onyango, C. A., Ochanda, S. O., Mwasaru, M. A., Ochieng, J. K., Mathooko, F. M., & Kinyuru, J. N. (2013) · Journal of Food Research · doi:10.5539/jfr.v2n1p41 · Cited by 86
“Natural fermentation induces phytate hydrolysis via the action of microbial phytase enzymes originating from the microflora on the surface of cereals and legumes, thereby reducing the phytates (Sandberg et al., 1991; Hurrell, 2004).”
Background
In vitro digestion effect on mineral bioaccessibility and antioxidant bioactive compounds of plant-based beverages
Silva, J. G. S., Rebellato, A. P., Caramês, E. T. D. S., Greiner, R., & Pallone, J. A. L. (2020) · Food Research International · doi:10.1016/j.foodres.2020.108993 · Cited by 83
The effect of wheat prebiotics on the gut bacterial population and iron status of iron deficient broiler chickens
Tako, E., Glahn, R. P., Knez, M., & Stangoulis, J. (2014) · Nutrition Journal · doi:10.1186/1475-2891-13-58 · Cited by 80
“The inhibitory effect of phytate on Fe bioavailability is well known [40,41].”
Background
Role of Dietary Flavonoids in Iron Homeostasis
Lesjak, M. M., & Srai, S. K. (2019) · Pharmaceuticals · doi:10.3390/ph12030119 · Cited by 87
The concentrations of iron, calcium, zinc and phytate in cereals and legumes habitually consumed by infants living in East Lombok, Indonesia
Chan, S. S. L., Ferguson, E., Bailey, K. B., Fahmida, U., Harper, T. B., & Gibson, R. S. (2007) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2007.03.003 · Cited by 78
Studies on the extraction and purification of phytic acid from rice bran
Canan, C., Cruz, F. T. L., Delaroza, F., Casagrande, R., Sarmento, C. M. P., Shimokomaki, M., & Ida, E. I. (2011) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2010.12.014 · Cited by 75
Changes in mineral absorption inhibitors consequent to fermentation of E thiopian injera: implications for predicted iron bioavailability and bioaccessibility
Baye, K., Mouquet‐Rivier, C., Icard‐Vernière, C., Picq, C., & Guyot, J. (2013) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12295 · Cited by 74
Impact of Historical Changes in Coarse Cereals Consumption in India on Micronutrient Intake and Anemia Prevalence
DeFries, R., Chhatre, A., Davis, K. F., Dutta, A., Fanzo, J., Ghosh‐Jerath, S., Myers, S. S., Rao, N. D., & Smith, M. R. (2018) · Food and Nutrition Bulletin · doi:10.1177/0379572118783492 · Cited by 72
“Traditional processing methods such as fermentation and soaking reduce phytate content and consumption with ascorbic acid in the food matrix enhance absorption.(32,33) The low bioavailability of iron from plant-based diets is the reason that Indian recommended dietary allowances for iron are 2 to 3 times higher than U…”
Background
Microelements and Their Role in Human Health
Nieder, R., Benbi, D. K., & Reichl, F. (2018) · Springer eBooks · doi:10.1007/978-94-024-1222-2_7 · Cited by 74
Mineral availability is modified by tannin and phytate content in sorghum flaked breakfast cereals
Wu, G., Ashton, J., Simic, A., Fang, Z., & Johnson, S. K. (2017) · Food Research International · doi:10.1016/j.foodres.2017.09.050 · Cited by 68
Changes in iron, zinc and chelating agents during traditional African processing of maize: Effect of iron contamination on bioaccessibility
Greffeuille, V., Kayodé, A. P. P., Icard‐Vernière, C., Gnimadi, M., Rochette, I., & Mouquet‐Rivier, C. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.12.087 · Cited by 67
“4, to obtain a significant increase in absorption (Hurrell, 2004).”
Background
Bioavailability of iron, zinc, folic acid, and vitamin A from fortified maize
Moretti, D., Biebinger, R., Bruins, M. J., Hoeft, B., & Kraemer, K. (2013) · Annals of the New York Academy of Sciences · doi:10.1111/nyas.12297 · Cited by 66
Absorption Studies Show that Phytase from Aspergillus niger Significantly Increases Iron and Zinc Bioavailability from Phytate-Rich Foods
Troesch, B., Jing, H., Laillou, A., & Fowler, A. S. (2013) · Food and Nutrition Bulletin · doi:10.1177/15648265130342s111 · Cited by 70
“Ascorbic acid is a known enhancer of iron absorption and has been recommended for milk-containing diets fortified with iron [50].”
Background
Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes
Hummel, M., Talsma, E. F., Taleon, V., Londoño, L. F., Brychkova, G., Gallego‐Castillo, S., Raatz, B., & Spillane, C. (2020) · Nutrients · doi:10.3390/nu12030658 · Cited by 72
Proposing nutrients and nutrient levels for rice fortification
de Pee, S. (2014) · Annals of the New York Academy of Sciences · doi:10.1111/nyas.12478 · Cited by 64
BOX- BEHNKEN experimental design in factorial experiments: The importance of bread for nutrition and health
Tekindal, M. A., Bayrak, H., Özkaya, B., & Genç, Y. K. (2012) · doi:10.17557/tjfc.86165 · Cited by 61
Fermentation and Lactic Acid Addition Enhance Iron Bioavailability of Maize
Proulx, A. K., & Reddy, M. B. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0630015 · Cited by 61
Rice Bran Phytic Acid Induced Apoptosis Through Regulation of Bcl-2/Bax and p53 Genes in HepG2 Human Hepatocellular Carcinoma Cells
Al-Fatlawi, A. A. Y., Al-Fatlawi, A. A. Y., Irshad, M., Zafaryab, M., Rizvi, M. M. A., & Ahmad, A. (2014) · Asian Pacific Journal of Cancer Prevention · doi:10.7314/apjcp.2014.15.8.3731 · Cited by 60
“PA is a strong chelator of multivalent metal ions, especially iron, zinc and calcium (Hurrel, 2004).”
Background
Ensuring the Efficacious Iron Fortification of Foods: A Tale of Two Barriers
Hurrell, R. F. (2022) · Nutrients · doi:10.3390/nu14081609 · Cited by 62
“Phytic acid in cereal grains can be drastically decreased by the milling of wheat or polishing of rice and can be completely degraded by the addition of the phytase enzyme from Aspergillus niger during the manufacture of cereal or soy-based infant foods, or by activation of the native phytases present in wheat or rye…”
Background
Influence of Phytase, EDTA, and Polyphenols on Zinc Absorption in Adults from Porridges Fortified with Zinc Sulfate or Zinc Oxide
Brnić, M., Wegmüller, R., Zeder, C., Senti, G., & Hurrell, R. F. (2014) · Journal of Nutrition · doi:10.3945/jn.113.185322 · Cited by 57
Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content
Udomkun, P., Tirawattanawanich, C., Ilukor, J., Sridonpai, P., Njukwe, E., Nimbona, P., & Vanlauwe, B. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.02.055 · Cited by 57
Healthy lifestyles and noncommunicable diseases: Nutrition, the life‐course, and health promotion
Cerf, M. E. (2021) · Lifestyle Medicine · doi:10.1002/lim2.31 · Cited by 57
Bread Supplemented with Amaranth (Amaranthus cruentus): Effect of Phytates on In Vitro Iron Absorption
Sanz‐Penella, J. M., Laparra, J. M., Sanz, Y., & Haros, C. M. (2012) · Plant Foods for Human Nutrition · doi:10.1007/s11130-011-0269-6 · Cited by 54
“4 [22].”
The Combined Application of the Caco-2 Cell Bioassay Coupled with In Vivo (Gallus gallus) Feeding Trial Represents an Effective Approach to Predicting Fe Bioavailability in Humans
Tako, E., Bar, H., & Glahn, R. P. (2016) · Nutrients · doi:10.3390/nu8110732 · Cited by 58
“4:1 to significantly improve Fe absorption in plain cereal or legume-based meals that do not contain any enhancers of Fe absorption, or <6:1 in composite meals with certain vegetables that contain ascorbic acid and meat as enhancers [36,37].”
Background
Application of iTRAQ to catalogue the skeletal muscle proteome in pigs and assessment of effects of gender and diet dephytinization
Hakimov, H. A., Walters, S. A., Wright, T. C., Meidinger, R. G., Verschoor, C. P., Gadish, M. A., Chiu, D., Strömvik, M. V., Forsberg, C. W., & Golovan, S. P. (2009) · PROTEOMICS · doi:10.1002/pmic.200900049 · Cited by 53
“To ameliorate such nutrient deficiencies in humans, diet dephytinization by added microbial phytase has been proposed [26].”
Background
Effect of malting and fermentation on colour, thermal properties, functional groups and crystallinity level of flours from pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor)
Olamiti, G., Takalani, T., Beswa, D., & Jideani, A. I. O. (2020) · Heliyon · doi:10.1016/j.heliyon.2020.e05467 · Cited by 52
Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours
Marcel, M. R., Chacha, J. S., & Ofoedu, C. E. (2021) · Food Science & Nutrition · doi:10.1002/fsn3.2675 · Cited by 49
In vitro bioaccessibility and bioavailability of iron from fenugreek, baobab and moringa
Khoja, K. K., Aslam, M. F., Sharp, P., & Latunde-Dada, G. O. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127671 · Cited by 49
Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibility
Baye, K., Guyot, J., Icard‐Vernière, C., Rochette, I., & Mouquet‐Rivier, C. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.11.012 · Cited by 47
“Dephytinisation of the flours resulted in an IP6:Fe molar ratio below the critical value at which iron bioavailability can be improved (<1) (Hurrell, 2004) and subsequent enzymatic treatments with X + C and, or PPO resulted in molar ratios near zero.”
Background
Assessment of the contents of phytic acid and divalent cations in low phytic acid (lpa) mutants of rice and soybean
Frank, T., Habernegg, R., Yuan, F., Shu, Q., & Engel, K. (2009) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2008.11.022 · Cited by 47
Phytic acid and inositol phosphates in raw flours and infant cereals: The effect of processing
Frontela‐Saseta, C., García-Alonso, F. J., Ros, G., & Martínez‐Graciá, C. (2008) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2008.02.003 · Cited by 47
Screening for anti‐nutritional compounds in complementary foods and food aid products for infants and young children
Roos, N., Sørensen, J. C., Sørensen, H., Rasmussen, S. K., Briend, A., Yang, Z., & Huffman, S. L. (2012) · Maternal and Child Nutrition · doi:10.1111/j.1740-8709.2012.00449.x · Cited by 47
“0 (Hurrell 2004), phytate : Zn molar ratio less than 15 [World Health Organization (WHO) 2004] and phytate : Ca molar ratio less than 0.”
Background
Major, Minor and Toxic Minerals and Anti-Nutrients Composition in Edible Mushrooms Collected from Ethiopia
D, W. A. A. (2015) · Journal of Food Processing & Technology · doi:10.4172/2157-7110.1000430 · Cited by 46
Proximate, mineral, and anti-nutrient compositions of underutilized plants of Ethiopia: Figl (Raphanus sativus L.), Girgir (Eruca sativa L) and Karkade (Hibiscus sabdariffa): Implications for in-vitro mineral bioavailability
Keyata, E. O., Tola, Y. B., Bultosa, G., & Forsido, S. F. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109724 · Cited by 45
Incorporating nutritional considerations when addressing food insecurity
Shetty, P. S. (2009) · Food Security · doi:10.1007/s12571-009-0039-6 · Cited by 44
“Unfortunately, unless the levels are reduced below 5% that of the wild type, the strong inhibitory effect of phytate on iron absorption persists (Hurrell 2004).”
Background
Seasonal variation in food pattern but not in energy and nutrient intakes of rural Beninese school-aged children
Mitchikpe, C. E. S., Dossa, R., Ategbo, E., Raaij, J. V., & Kok, F. J. (2008) · Public Health Nutrition · doi:10.1017/s1368980008002929 · Cited by 42
Nutritional Considerations for the Vegan Athlete
West, S., Monteyne, A. J., van der Heijden, I., Stephens, F. B., & Wall, B. T. (2023) · Advances in Nutrition · doi:10.1016/j.advnut.2023.04.012 · Cited by 42
“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].”
Background
Sodium pyrophosphate enhances iron bioavailability from bouillon cubes fortified with ferric pyrophosphate
Cercamondi, 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
“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.”
Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?
Muleya, M., Muchuweti, M., Vandamme, P. A. R., & Raes, K. (2016) · Food Reviews International · doi:10.1080/87559129.2016.1196491 · Cited by 43
“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.”
Method
Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety (Sorghum bicolor L.)
Keyata, E. O., Tola, Y. B., Bultosa, G., & Forsido, S. F. (2021) · Food Science & Nutrition · doi:10.1002/fsn3.2155 · Cited by 39
Cofortification of ferric pyrophosphate and citric acid/trisodium citrate into extruded rice grains doubles iron bioavailability through in situ generation of soluble ferric pyrophosphate citrate complexes
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
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
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
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
“Thermal processing and extrusion cooking may cause only modest phytate losses (Hurrell, 2004).”
Influential
Protein 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
Assessment of Iron Bioavailability in Whole Wheat Bread by Addition of Phytase-Producing Bifidobacteria
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
Application of Bifidobacterial Phytases in Infant Cereals: Effect on Phytate Contents and Mineral Dialyzability
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
Plant Proteins from Legumes
Bennetau‐Pelissero, C. (2019) · Reference series in phytochemistry · doi:10.1007/978-3-319-78030-6_3 · Cited by 38
Dietary Zn deficiency, the current situation and potential solutions
Knez, M., & Stangoulis, J. (2021) · Nutrition Research Reviews · doi:10.1017/s0954422421000342 · Cited by 36
Fermentation of food and feed: A technology for efficient utilization of macro and trace elements in monogastrics
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
Improvement of the Biochemical Properties of Watermelon Rinds Subjected to Saccharomyces cerevisae Solid Media Fermentation
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
“groups do not inhibit non-heme iron absorption (Sandberg et al., 1999; Hurrell, 2004).”
Background
Lactic Acid and Thermal Treatments Trigger the Hydrolysis of Myo-Inositol Hexakisphosphate and Modify the Abundance of Lower Myo-Inositol Phosphates in Barley (Hordeum vulgare L.)
Metzler-Zebeli, B. U., Deckardt, K., Schollenberger, M., Rodehutscord, M., & Zebeli, Q. (2014) · PLoS ONE · doi:10.1371/journal.pone.0101166 · Cited by 34
“generally associated with leaching of nutrients including minerals [3,31,43].”
BackgroundResult
Changes 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
“It is well-documented that even small amounts of phytate in the diet will significantly reduce iron absorption (Davidsson et al., 1997; Hurrell, 2004).”
Background
Complementary Foods Fortified with Micronutrients Prevent Iron Deficiency and Anemia in Vietnamese infants ,
Phu, 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
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
Effects of wheat flour fortified with different iron fortificants on iron status and anemia prevalence in iron deficient anemic students in Northern China.
Sun, J., Huang, J. J., Li, W., Wang, L., Wang, A., Huo, J., Chen, J., & Chen, C. (2007) · PubMed · Cited by 33

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
DOI: 10.1024/0300-9831.74.6.445
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

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Phytic Acid Degradation as a Means of Improving Iron Absorption

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cited by

Related

Metadata

Record

About these checks