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

Items 201–300 of 315

Iron bioavailability and consumer acceptability of extruded common bean (Phaseolus vulgaris) flour
Mutambuka, M. (2013) · doi:10.31274/etd-180810-2931 · Cited by 8
“4:1 required in order to achieve, at least, a 2-fold increase in iron absorption (Hurrell, 2004).”
Background
Proximate, mineral, and anti-nutrient compositions of selected wild edible plants consumed in Northwestern Ethiopia
Tadesse, D., Masresha, G., Lulekal, E., Getachew, P., & Asfaw, T. B. (2025) · Measurement Food · doi:10.1016/j.meafoo.2025.100243 · Cited by 6
Use of phytic acid from rice bran combined with sodium erythorbate as antioxidants in chicken mortadella
Canan, C., Kalschne, D. L., Corso, M. P., Cursino, A. C. T., Drunkler, D. A., Cardoso, F. A. R., Bittencourt, P. R. S., & Ida, E. I. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139957 · Cited by 6
Relationship of dietary factors with dialyzable iron and in vitro iron bioavailability in the meals of farm women
Singh, A., Bains, K., & Kaur, H. (2016) · Journal of Food Science and Technology · doi:10.1007/s13197-015-2153-0 · Cited by 6
Higher inositol phosphates and total oxalate of cookies containing fruit by‐products and their influence on calcium, iron, and zinc bioavailability by Caco‐2 cells
de Toledo, N. M. V., Brigide, P., López‐Nicolás, R., Frontela‐Saseta, C., Ros, G., & Canniatti‐Brazaca, S. G. (2019) · Cereal Chemistry · doi:10.1002/cche.10145 · Cited by 6
Plant Proteins from Legumes
Bennetau‐Pelissero, C. (2018) · Reference series in phytochemistry · doi:10.1007/978-3-319-54528-8_3-1 · Cited by 6
Enhancing the nutritional profile of refined wheat bread with cereal and pulse flours: assessment of phytate content and mineral bioaccessibility
Öğünç, Y. T., Üstün‐Aytekin, Ö., & Rakıcıoğlu, N. (2026) · European Food Research and Technology · doi:10.1007/s00217-025-04930-8 · Cited by 6
Effect of Oromo Dinich (Plectranthus edulis) flour supplemented on quality characteristics of teff-maize composite injera
Fekadu, A., Tola, Y. B., Taye, A. H., & Keyata, E. O. (2022) · Heliyon · doi:10.1016/j.heliyon.2022.e10852 · Cited by 5
“The findings showed that phytate contents in the formulated samples are below the maximum tolerable level (200 mg/100g) (Hurrell, 2004), which may not impair the bioavailability of zinc, calcium, iron, and proteins digestibility (Oghbaei and Prakash, 2016).”
Physicochemical, nutritive and safety evaluation of local cereal flours sold in areas of the District of Abidjan-Côte d’Ivoire
Nguessan, Y. D., Bédikou, M., Zoue, L. T., Goualié, B., & Niamke, S. L. (2015) · Journal of Applied Biosciences · doi:10.4314/jab.v83i1.8 · Cited by 5
“Phytates are considered as anti-nutritional factors mainly due to their ability to build mineral complexes with multivalent cations such as calcium (Ca2+), zinc (Zn2+) and iron (Fe2+) thus inhibiting their absorption (Hurrell, 2004).”
Background
Minerals
Drago, S. R. (2021) · Elsevier eBooks · doi:10.1016/b978-0-323-85052-0.00009-x · Cited by 5
The Iron and Calcium Availability and the Satiating Effect of Different Biscuits
Martínez-Martínez, A., Planes-Muñoz, D., Frontela‐Saseta, C., Ros, G., & López‐Nicolás, R. (2023) · Foods · doi:10.3390/foods12183439 · Cited by 5
“It is considered a potent anti-nutrient due to its strong ability to chelate multivalent metal ions, especially iron, calcium and zinc, reducing their availability [8].”
Background
Nutritional, Anti‐Nutritional and Mineral Contents of Selected Wild Edible Plants in Ethiopia: Mussaenda arcuata , Celosia trigyna, and Pteridium aquilinum
Rumicha, T. D., Forsido, S. F., Tola, Y. B., Yimer, A., Kuyu, C. G., Teka, T. A., & Gidi, A. (2025) · Food Science & Nutrition · doi:10.1002/fsn3.70530 · Cited by 5
“The findings from this study showed that the phytate contents from the studied wild edible plants were below the maximum tolerable level (200 mg/100 g) (Hurrell 2004), which may not impair protein digestibility and the bioavailability of zinc, calcium, and iron (Oghbaei and Prakash 2016).”
Influential
Evaluación de la calidad tecnológica, nutricional y sensorial de productos de panadería por sustitución de harina de trigo por harina integral de arroz
Salas‐Mellado, M. D. L. M., & Haros, C. M. (2016) · Brazilian journal of food technology/Brazilian Journal of Food Technology · doi:10.1590/1981-6723.0216 · Cited by 5
Bioavailability of iron and its potential to improve the immune system and ward off COVID-19: a review
Subroto, E., Indiarto, R., & Andoyo, R. (2023) · Food Research · doi:10.26656/fr.2017.7(1).701 · Cited by 6
Whole Grain and Phytate-Degrading Human Bifidobacteria
Sanz-Penella, J., & Haros, M. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-401716-0.00002-7 · Cited by 6
Phytase supplementation improves blood zinc in rats fed with high phytate Iranian bread.
Shockravi, S., Mohammad-Shirazi, M., Abadi, A., Seyedain, M., & Kimiagar, M. (2012) · Europe PMC (PubMed Central) · Cited by 5
Modulating antinutrients and mineral content in seeds and vegetables: The role of processing in enhancing mineral bioaccessibility
Khare, A., Barhate, M., Wang, Y., & Arora, A. (2025) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2025.06.002 · Cited by 4
Influence of Sourdough Fermentation-Induced Dephytinization on Iron Absorption from Whole Grain Rye Bread–Double-Isotope Crossover and Single-Blind Absorption Studies
Hoppe, M., Sandberg, A., & Hulthén, L. (2025) · Nutrients · doi:10.3390/nu17243891 · Cited by 4
“Siegenberg et al. [36] reported a two-fold increase in absorption when reducing the ratio from 3.1 to 0.5, and Hurrell concluded that a near-zero phytate content or a ratio below 1.0 is desirable [38].”
Influential
Nutritional composition and bioactive compound of mango kernels and peels: Valorization of by-products
Bamogo, W. M., Tankoano, A., Guissou, W. D. B. A., Traoré, M., Kanté-Traoré, H., Parkouda, C., & Savadogo, A. (2025) · Food and Humanity · doi:10.1016/j.foohum.2025.100971 · Cited by 4
Fermented Quinoa and Canihua in Plant‐Based Diets Increase Iron and Zinc Bioavailability in Growing Rats
Castro‐Alba, V., Vargas, M., Sandberg, A., Perez‐Rea, D., Bergenståhl, B., Granfeldt, Y. E., & Lazarte, C. E. (2024) · Food Science & Nutrition · doi:10.1002/fsn3.4514 · Cited by 4
The Mediterranean Diet and Body Iron Stores
Mascitelli, L., Goldstein, M. R., & Zacharski, L. R. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-407849-9.00024-5 · Cited by 5
Nutritional composition and bioavailability prediction calcium, iron, zinc and magnesium in Justicia galeopsis leaves in Côte d’Ivoire
Loukou, A. L., Anvoh, K. Y. B., Kouakou, K. H., & Brou, K. (2019) · International Journal of Biological and Chemical Sciences · doi:10.4314/ijbcs.v12i6.12 · Cited by 4
Considerations for the safe and effective use of iron interventions in areas of malaria burden
Namaste, S. M. L., & Raiten, D. J. (2009) · The FASEB Journal · doi:10.1096/fasebj.23.1_supplement.lb445 · Cited by 4
Animal source foods and nutrition during early life: an evaluation of the possible link between livestock keeping, food intake and nutritional status of young children in Ethiopia
Good, S. (2009) · Repository for Publications and Research Data (ETH Zurich) · doi:10.3929/ethz-a-005940277 · Cited by 4
Mitigating anti-nutritional factors in oats: Strategic processing approaches to enhance nutrient bioavailability
Mohammadi, N., Scannell, A. G. M., & Silva‐Espinoza, M. A. (2025) · Food Research International · doi:10.1016/j.foodres.2025.118230 · Cited by 3
Micronutrients in Future Diets: Considerations for Dietary Iron and the Food Matrix Effects on Bioavailability
Punetha, P., O’Callaghan, T. F., & McCarthy, E. K. (2026) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.70483 · Cited by 3
“Consequently, essential minerals such as iron, zinc, calcium, magnesium, and manganese become chelated by intact phytic acid, leading to reduced bioavailability [ 49, 50 ].”
Influential
Zinc Fractional Absorption from a Representative Diet in Young Chinese Men and Women of the Shandong Rural Region
Wang, C., Lin, X., Guo, D., Ding, L., Guo, H., Xu, G., Cui, X., & Wang, X. (2016) · Biological Trace Element Research · doi:10.1007/s12011-016-0865-2 · Cited by 3
Sprouting and hydrothermal treatments improve nutritional quality and consumer acceptability of biofortified common bean (Phaseolus vulgaris)
Macharia, E. W., Njoroge, D., & Owaga, E. (2024) · Food Chemistry Advances · doi:10.1016/j.focha.2024.100847 · Cited by 3
Bioaccessibility of iron and zinc in selected complementary foods fortified with micronutrient powders in Kenya
Kiio, J., Nduati, R. W., Kuria, E. N., Ochola, S., & Okoth, J. K. (2023) · International Food Research Journal · doi:10.47836/ifrj.30.2.20 · Cited by 3
“Phytate/iron molar ratios 1 and preferably 0.4 significantly enhanced iron bioavailability (Hurrell, 2004).”
BackgroundInfluential
Effects of low phytate soymilk intake on calcium, iron and zinc status in male Sprague-Dawley rats
Ma, T., Sun, Q., Ba, G., Wu, X., Pei, X., Sun, C., Tan, S., & Wan, Z. (2023) · Journal of Functional Foods · doi:10.1016/j.jff.2023.105595 · Cited by 3
Preparatory work for the update of the tolerable upper intake levels for iron
Parlesak, A., Masino, T., Reis, K. D., Petersen, C. F., Christensen, J. J., Olsén, T., & Tetens, I. (2024) · EFSA Supporting Publications · doi:10.2903/sp.efsa.2024.en-8661 · Cited by 3
Effect of combined germination and spontaneous fermentation on the bioactive, mineral, and microbial profile of red sorghum and pearl millet flours
Mawouma, S., Cotârleț, M., Condurache, N. N., Stănciuc, N., & Gabriela Râpeanu, B. (2023) · The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology · doi:10.35219/foodtechnology.2023.2.13 · Cited by 3
Restoring and emulsifying properties of the dried meat semi-finished product
Нєміріч, О. В., Pogozhich, M., Петруша, О. О., Havrysh, A., & Вашека, О. М. (2017) · Ukrainian Food Journal · doi:10.24263/2304-974x-2017-6-2-11 · Cited by 3
Perspectives of phytases in nutrition, biocatalysis, and soil stabilization
Spier, M. R., Rodrigues, M., Paludo, L. C., & Cerutti, M. L. M. N. (2018) · Elsevier eBooks · doi:10.1016/b978-0-12-805419-2.00005-8 · Cited by 3
Nutritional and energetic value of rice by-products, with or without phytase, for growing pigs
Dadalt, J. C., Ribeiro, A. M. L., Kessler, A. D. M., Wesendonck, W. R., Bockor, L., & Gomes, G. A. (2015) · Ciência Rural · doi:10.1590/0103-8478cr20141240 · Cited by 3
“According to HURRELL (2004), removing phytic acid facilitates ingredient digestion because it prevents the chelation of myoinositol hexaphosphate molecules with multivalent metal ions, especially zinc and calcium.”
Background
Effect of Germination on the Bio-Functional Components in the Germ-Remaining Polished Rice
Li, X. H., Liu, Y. L., Yu, J., Wang, F. X., & Wang, J. H. (2011) · Advanced materials research · doi:10.4028/www.scientific.net/amr.396-398.1615 · Cited by 3
Effect of Changes in Zinc and Phytic Acid Content in Maize under Various Processes on Bioavailability of Zinc
Jati, H., & Usha, S. (2018) · International Journal of Current Microbiology and Applied Sciences · doi:10.20546/ijcmas.2018.712.199 · Cited by 3
“Phytic acid or myoinositol hexaphosphate is a strong chelator of multivalent metal ions, especially iron, zinc and calcium (Hurrell, 2004).”
Background
Efecto del consumo del extracto de quinua en anemia ferropénica inducida en ratones
Amaro-Terrazos, J. Z., Iparraguirre, M. E., & Jiménez-Soria, A. (2019) · Revista de Salud Pública · doi:10.15446/rsap.v21n2.65311 · Cited by 3
Approaches for Enhancing the Nutrients Bioavailability
Hariprasanna, K., Chetankumar, B., Venkateswarlu, R., & Niharika, G. (2020) · Springer eBooks · doi:10.1007/978-981-15-8249-3_32 · Cited by 3
Nutritional Assessment in a Rural Area of Bolivia. A Study of Zinc and Iron Deficiencies and Bioavailability
Lazarte, C. E. (2013) · Lund University Publications (Lund University) · Cited by 3
Modified traditional cowpea leaf vegetable preparation methods for enhancing carotenoid retention and iron bioavailability
Mduma, I. (2010) · Cited by 3
Phytate degradation in broilers
van Krimpen, M. M., van Emous, R. A., Spek, J. W., & Kwakernaak, C. (2016) · doi:10.18174/391336 · Cited by 3
“According to Hurrell (2004), soaking or extracting in aqueous solutions can remove up to two thirds of the phytic acid by the action of endogenous phytase activity, but loss of minerals, water-extractable proteins and vitamins can also occur.”
Background
Development and evaluation of complementary foods based on traditional foodstuffs in Western Kenya
Kunyuru, J. N. (2014) · Cited by 3
Influence of species, source of origin and maturity stages on nutritional composition, bioactive compounds and antioxidant potentials of underutilized nettle (Urtica spp.) leaf
Tola, D. M., Tola, Y. B., Smetanska, I., & Karslioglu, Ö. Ö. (2025) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2025.102154 · Cited by 4
Acidified hydrothermal processing of millets to alter inositol phosphates (IP6 to IP3) for improved mineral bioaccessibility
Baruah, C., Longvah, T., Mudavath, S., Kalpuri, S., Prasad, V., & Rajendran, A. (2025) · Journal of Cereal Science · doi:10.1016/j.jcs.2025.104295 · Cited by 2
Dietary Phytate Intake and Molar Ratios of Phytate to Zinc and Iron in Turkey
Öğünç, Y. T., Yeniçağ, R., & Rakıcıoğlu, N. (2025) · Nutrition Bulletin · doi:10.1111/nbu.70037 · Cited by 2
“Moreover, the results of other published studies were utilised to obtain the phytate contents of foods not included in the relevant databases (Holland et al. 1991, 1992; Hurrell 2004; Bilgiçli et al. 2006; Dost and Tokul 2006; Öncel and Demir 2019).”
Influential
Nutritional status of children under-five in rural Mozambique: the role of phytate intake and mineral bioavailability
Sateikaite, I., Samaei, Y., Khan, M., Carvalho, I., & Lazarte, C. E. (2026) · Journal of Health Population and Nutrition · doi:10.1186/s41043-026-01247-4 · Cited by 2
“Ratios above these limits indicate that the bioavailability of minerals is significantly affected by phytate content in the diet [, 17, 18, 19].”
Proximate Composition and Phytochemical Properties of Fresh and Boiled Solanum torvum Consumed in East of Côte d’Ivoire
Kouadio, K. I., Adingra, K. M.-D., Kouadio, M. T., Disseka, W. K., Gbotognon, O. J., & Kouadio, E. J. P. (2020) · Asian Food Science Journal · doi:10.9734/afsj/2020/v18i230214 · Cited by 2
Zinc Deficiency
Lakshmi, V., & Bandi, K. (2024) · Advances in medical diagnosis, treatment, and care (AMDTC) book series · doi:10.4018/979-8-3693-2947-4.ch014 · Cited by 2
The effect of iron absorption in ferrous gluconate form from enriched rice flour using an in vitro digestion model and a Caco-2 cell model
Lin, J., Liu, C., Bai, R., Zhang, C., Pang, J., Liu, Z., Ye, X., Chen, S., Liu, X., Li, H., et al. (2024) · Food & Function · doi:10.1039/d4fo01441c · Cited by 2
Effect of inhibitors on flour fortification: a nutritional approach
Patil, S. A., Udachan, I., Lokhande, S. M., Ranveer, R. C., Mote, G. V., & Khandekar, S. P. (2025) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.70210 · Cited by 2
“111 It is present in most manufactured foods based on cereal grains and legume seeds.”
Redox-active labile iron in fortified flours from the Brazilian market
Espósito, B. P. (2007) · Revista de Nutrição · doi:10.1590/s1415-52732007000400005 · Cited by 2
Consequences of Micronutrient Deficiency and Interventions to Improve Micronutrient Status
Wieringa, F. T., Dijkhuizen, M. A., & Berger, J. (2012) · Humana Press eBooks · doi:10.1007/978-1-62703-224-7_23 · Cited by 2
“cation-binding substances such as phytates, which are commonly found in cereal diets, make those diets have a particularly low bioavailability for iron as well as for zinc [ 3, 4 ] .”
Background
Effect of gibberellins and ascorbic acid treatment on phytic acid and micronutrients dialyzability in germinated biofortified wheat seeds
Verma, M., Bora, R. S., Sheikh, I., Kumar, V., Sangwan, P., & Dhaliwal, H. S. (2021) · Indian Journal of Community Health · doi:10.47203/ijch.2021.v33i01.017 · Cited by 2
“(30) The addition of ascorbic acid (5 mg or 10 mg) substantially enhanced Zn content in chick peas from 6.”
Background
Iron absorption in man - diet modification and fortification
Hoppe, M. (2008) · Gothenburg University Publications Electronic Archive (Gothenburg University) · Cited by 2
Efficacy of amaranth grain (Amaranthus cruentus) on anaemia and iron deficiency in Kenyan pre-school children
Macharia-Mutie, C. W. (2012) · doi:10.18174/221770 · Cited by 2
“Amaranth grain is rich in high quality protein with lysine and sulphur-containing amino acids, which are normally limiting in maize and pulse crops respectively (65-67).”
Background
Household Food Processing Strategies to Improve Iron and Zinc Bioavailability in Ethiopian Dishes Based on Chickpea (Cicer arietinum L.) and Dry Bean (Phaseolus vulgaris L.)
Haileslassie, H. A. (2019) · HARVEST (University of Saskatchewan) · Cited by 2
Comparative Evaluation of Nutritional and Anti-nutritional Properties of Peeled, Unpeeled and Blanched Plantain (Musa AAB) Flours and Consumer Acceptability of Their Dumplings
Akinjayeju, O., Badrudeen, A. O., & Soretire, M. Q. (2020) · Asian Food Science Journal · doi:10.9734/afsj/2020/v17i230186 · Cited by 1
“17), phytate:iron (< 1), phytate:zinc (< 18) [54,55], and the critical values of >1.”
Lifestyle Strategies to Boost Total Body Iron
Moore, S. (2022) · American Journal of Lifestyle Medicine · doi:10.1177/15598276221129218 · Cited by 1
Phytate reduction in sorghum grains cultivated in Saudi Arabia
Asiri, S. A. (2025) · Brazilian journal of food technology/Brazilian Journal of Food Technology · doi:10.1590/1981-6723.10824 · Cited by 1
Identifying the optimal ratio from protein foods for protein and nutrient quality in plant-based meals using a non-linear optimization approach
Rolands, M. R., Mainardi, F., Bochud, M., & Lê, K. (2025) · Frontiers in Nutrition · doi:10.3389/fnut.2025.1624633 · Cited by 1
“…and micronutrients information extracted from the US Department of Agriculture (USDA) national nutrient database for standard reference release 28, considering that the preparation method could influence nutrient availability and also to reflect the typical consumption of foods; for example,…”
Revalorization of the Residual Cake from Moringa Seeds as an Alternative Source of Plant-Based Proteins
Peña-Gómez, N., Escobar-García, J. D., Álvarez, A. A., & Haros, C. M. (2025) · doi:10.3390/blsf2025050002 · Cited by 1
“The phytate/iron ratio should be below 0.4 [9], and phytate/zinc molar ratios < 5, between 5 and 15, and >15 have been associated with high, moderate, and low zinc bioavailability, corresponding to approximately 50%, 30%, and 15% of total zinc, respectively [10].”
Influential
Effect of thermal processing and fermentation on the nutritional composition and techno-functional properties of monkey pineapple (Myrianthus arboreus) seeds
Abaoabo, A. A. F., Tambo, S. T., Zokou, R., Solefack, E. N., Mboukap, A. N., Kenfack, J. O., Kohole, H. A. F., & Womeni, H. M. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101608 · Cited by 1
Mejora del valor nutricional y tecnológico de productos de panadería por incorporación de ingredientes a base de chía (Salvia hispanica L.)
Puig, E. I. (2013) · Cited by 1
Review: Biofortification of Cereals with Zinc through Agronomic practices
Ali, S., Mahmood, T., Ullah, S., Aslam, Z., PMAS-Arid Rawalpindi, R. 6., Nasir, S., Zain, R., & Zain, S. (2021) · International Journal of Agricultural and Applied Sciences · doi:10.52804/ijaas2021.223 · Cited by 1
Zinc and iron foliar feeding on different lathyrus varieties influencing the biofortification, bio-availability and productivity
Ghosh, A., Nalia, A., Reja, M. H., Mukherjee, S., & Nath, R. (2023) · Journal of Plant Nutrition · doi:10.1080/01904167.2023.2202185 · Cited by 1
“Ideally phytate:Fe molar ratio should be 0.4 for adequate Fe bioavailability (Hurrell 2004).”
BackgroundInfluential
Optimization of Blending Ratio of Emmer Wheat Flour, White Sesame Powder and Sweet Potato Leaves Powder to Produce Nutrient-Dense and Sensory Acceptable Gruel
Mekonnen, Z. A., Satheesh, N. K., Awol, S. J., & Tadesse, E. E. (2024) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2024.2344763 · Cited by 1
“The findings of this study indicated that phytate in the gruels of this investigation is lower than the tolerable limits (200 mg/100 g) as reported by Hurrell (2004).”
Invited commentary in response to: Vitamin D3 supplementation for 8 weeks leads to improved haematological status following the consumption of an iron-fortified breakfast cereal: a double-blind randomised controlled trial in iron-deficient women
Blanco-Rojo, R. (2019) · British Journal Of Nutrition · doi:10.1017/s0007114519001569 · Cited by 1
Phytate degradation in composite wheat/cassava/sorghum bread: Effects of preincubation of Pichia kudriavzevii TY13 and presence of yeast extract
Vilanculos, S. L., Svanberg, U., & Andlid, T. A. (2022) · African Journal of Food Science · doi:10.5897/ajfs2022.2229 · Cited by 1
“As this is many-fold higher than 1, composite bread products prepared from such flours are expected to result in low intestinal absorption of iron in humans (Hurrell, 2004).”
Background
Efficacy of iron fortified cowpea flour in improving iron status of schoolchildren in malaria endemic rural Ghana
Abizari, A. (2013) · doi:10.18174/257457 · Cited by 1
Bioacessibilidade e influência de promotores e inibidores de ferro e zinco na mistura arroz/feijão
Torres, L. C. R. (2019) · doi:10.11606/d.11.2019.tde-17012019-162735 · Cited by 1
Potential Negative Effects of Whole grain Consumption
Kamal‐Eldin, A., Åkesson, A., Kippler, M. J., Hellenäs, K., Scheers, N., & Sandberg, A. (2021) · doi:10.1002/9781118939420.ch17 · Cited by 1
Effect of diversified meals only, or either enriched with Amaranthus tricolor and Moringa oleifera leaf powder or commercial micronutrient powder on prevention/treatment of anemia in Adivasi children, West Bengal, IndiaPreprint
Stiller, C. K., Golembiewski, S. K. E., Stuetz, W., Golembiewski, M., Rincon, D. G., Mondal, S., Biesalski, H. K., & Scherbaum, V. (2020) · doi:10.21203/rs.3.rs-26436/v1 · Cited by 1
“Abbaspour, N.; Hurrell, R.; Kelishadi, R. Review on iron and its importance for human health.”
BackgroundInfluential
Comprehensive Nutritional Profile, Anti-Nutritional Properties and Predicted Mineral Bioaccessibility of Indian Pigmented Rice Landraces and Their Possible Potential to Meet Recommended Dietary Allowances for IndianPreprint
Gogoi, P., Sharma, P., Goudar, G., Mahajan, A., Dutta, H., Sasikumar, R., Rajendran, A., Singh, M., Nagaraju, M., & Longvah, T. (2023) · SSRN Electronic Journal · doi:10.2139/ssrn.4460386 · Cited by 1
Pearl Millet: Processing and Value Addition for Gluten‐free Markets
Prakash, S. D., Pulivarthi, M. K., & Siliveru, K. (2024) · Agronomy monograph/Agronomy · doi:10.1002/9780891184034.ch15 · Cited by 1
Avaliação e especiação do ferro bioacessível em alimentos
Teixeira, M. B. (2014) · doi:10.11606/d.59.2014.tde-22092014-155452
NUEVAS ESTRATEGIAS PARA INCREMENTAR LA CALIDAD NUTRICIONAL DE PRODUCTOS DE PANADERÍA. EFECTO SOBRE EL CONTENIDO DE FITATOS Y LA BIODISPONIBILIDAD DE HIERRO EN CACO-2
Sanz‐Penella, J. M. (2012) · doi:10.4995/thesis/10251/15151
PEMULIAAN MUTASI UNTUK MENURUNKAN KANDUNGAN ASAM FITAT (Low Phytic Acid) PADA PADI (Oryza sativa, L.)
Dewi, A. K. (2013) · Jurnal Ilmiah Aplikasi Isotop dan Radiasi · doi:10.17146/jair.2008.4.2.544
Dietary factors influencing non-heme iron absorption
Bonsmann, S. S. G. (2007) · Repository for Publications and Research Data (ETH Zurich) · doi:10.3929/ethz-a-005332658
“Soybeans contain high amounts of PA (see Table 12), and dephytinization has been shown to improve iron bioavailability from soy-based foods (HURRELL et al. 1992; DAVIDSSON et al. 1994a; HURRELL 2004).”
REVIEW ON IRON AND ITS IMPORTANCE FOR HUMAN HEALTH (REVIEW ARTICLE)
Abbaspour, N., Hurrell, R. F., & Kelishadi, R. (2014)
Phytate Effect and Nutrient Levels in Whole Grain Flours
Zimmerman, S. (2013) · CFW Plexus · doi:10.1094/cplex-2013-1001-28b
“Completely removing phytates from complementary foods has been shown to increase the percentage of iron absorbed from those foods by as much as 12-fold (6).”
Background
Lactobacillus reuteri can Improve BMD in Patients Having Bone Fragility
Alshafe, M. M., Kassem, S. S., El-Khal, A. B., Fouad, M. T., Danial, E. N., Hanafi, E. M., Saber, M. M., & Daoud, E. M. (2017) · International Journal of Dairy Science · doi:10.3923/ijds.2017.143.148
Pearl millet : influence of mineral biofortification and simple processing technologies on minerals and antinutrients
Gwamba, J. (2017) · UpSpace Institutional Repository (University of Pretoria)
SELEÇÃO DE RESINAS ADSORVENTES PARA PURIFICAÇÃO DE ÁCIDO FÍTICO EXTRAÍDO DE FARELO DE ARROZ DESENGORDURADO
Bloot, A. P. M., Nogues, D. R. N., FLORES, E. L. M., Colla, E., Baraldi, I. J., & Canan, C. (2018) · Blucher Chemical Engineering Proceedings · doi:10.5151/cobeq2018-pt.0732
Adequacy of micronutrient intakes and status of breastfed Indonesian infants fed traditional complementary foods in Sumedang district, West Java: a longitudinal study
Diana, A. (2018) · Otago University Research Archive (University of Otago)
Use of fruit processing by-products for the development of cookies: physicochemical, nutritional, technological and sensory aspects
de Toledo, N. M. V. (2019) · doi:10.11606/t.11.2019.tde-13032019-181241
Proximate, Antinutrient and Mineral Contents of Aframomum danielli (Ataiko) Seed
Peters, D. E., & Kojo, S. (2020) · Asian Journal of Research in Biochemistry · doi:10.9734/ajrb/2020/v7i130129
“0 [30], phytate: Zn molar ratio less than 15 [31] and phytate: Ca molar ratio less than 0.”
Background
Genetic and agronomic biofortification of zinc in sweetcorn
Cheah, Z. X. (2020) · The University of Queensland · doi:10.14264/uql.2020.921
Comparison between Spinacia Oleracea and FeSO4 as a Source of Iron to Treated Anemia in Mice
Jabir, A. W. S. (2011) · Iraqi Journal of Cancer and Medical Genetics · doi:10.29409/ijcmg.v4i2.68
The Effect of Consumption of Dried Spinach (Spinacia oleracea) on Level of Hemoglobin and Uric Acid for Sample of Women.
Journal, B. S. (2015) · Baghdad Science Journal · doi:10.21123/bsj.12.2.279-287
Qualitative Improvement of Crop Plants
(2011) · Science Publishers eBooks · doi:10.1201/b10736-2
Effect of Processing on the Antinutrient Content of Extruded Snacks from Cocoyam –Bambara Groundnut Flour Blends
Sadiq, B. D., Nkama, I., & Omah, E. C. (2022) · Asian Food Science Journal · doi:10.9734/afsj/2022/v21i930449
“The findings did not agree with the report of [41], who recorded 6.”
Result
Exploring the Characteristics and Population Trends of Pote Goats in the Lowland Region of Madura Island
Rohman, A., Kuswati, K., & Susilorini, T. E. (2023) · International Journal of Current Science Research and Review · doi:10.47191/ijcsrr/v6-i10-22
Bebidas alternativas ao leite
Silva, J. G. S. (2020) · doi:10.47749/t/unicamp.2020.1265405
Bioavailability, Acceptability and Contribution of Beetroot Powder Processed Under Different Conditions to The Iron Intake of Adolescent Girls Aged 10 To 19 Years
Mubajje, M. S., Tumuhimbise, G. A., Acham, H., & Matovu, M. (2024) · Journal of Food Innovation, Nutrition, and Environmental Sciences · doi:10.70851/j674mj85
Examining the Phytochemicals in Leaves of Pterocarpus Species in Nigeria
Ariwaodo, J. O., UGWU, R. E., Odega, C. A., Weriateide, A., Obiajulu, L., & Olu, O. (2024) · Kastamonu University Journal of Forestry Faculty · doi:10.17475/kastorman.1600018
Mineral Supplements in Ageing
Welham, S. J. M., Rose, P., Kirk, C., Coneyworth, L. J., & Avery, A. (2024) · Sub-cellular biochemistry/Subcellular biochemistry · doi:10.1007/978-3-031-66768-8_13 · Cited by 1
Soybean seed and moringa leaf powder blends improve nutritional and sensory attributes of Kocho: A traditional fermented food in South EthiopiaPreprint
Dalo, D. D., Andeta, A. F., Mamo, B. G., & Gunnabo, A. H. (2025) · SSRN Electronic Journal · doi:10.2139/ssrn.5434155
Content and bioavailability of iron from cyanobacteria and microalgae as food sources
Wang, Y., Song, Y., Wang, R., & Latunde-Dada, G. O. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146681
Africa Girgir (Eruca sativa): Nutritional composition and bioactive compounds
Keyata, E. O., Tola, Y. B., Bultosa, G., & Forsido, S. F. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-33433-7.00027-7

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