Jevincio Tooson Tooson 1

Professor Stephenson

DHN 374, Section 001

27 Sept. 2017

Jevincio Tooson
Dietetics Student, University of Kentucky, Lexington, Kentucky
September 27, 2017

Is Phytic Acid Hindering Your Nutrient Absorption?

Known as a food inhibitor, phytic acid is a major storage form of the mineral phosphorous. In the

gastrointestinal tract, phytic acid impairs absorption of minerals such as calcium, magnesium,

manganese, iron, zinc, and even phosphorous.

Namely, phytic acid, or phytate, is naturally found in nuts, seeds, legumes, and grains, particularly

the outer layer of whole grains, called bran. Although these foods are rich in fiber, impaired

nutrient absorption may eventually lead to detrimental health effects associated with mineral

deficiency. In contrast, phytase is an enzyme that breaks phytate down, which is good for releasing
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nutrients, but humans do not have this enzyme. Nonetheless, grains have an inactivated form of

phytase in them. For this reason, effective processing methods are needed.

Over the past several decades, studies have been conducted to develop and analyze food processing

methods to reduce the phytic acid content of foods. Genetic improvement and pre-treatment

methods, such as milling, soaking, fermentation, germination and enzymatic treatment of grains

with phytase have already shown promise of improving nutritional value.

Though the research review found that enzymatic treatment is the most beneficial method, the

production of phytase from microbial origin is of greater potential in development. After all,

fermentation provides optimum acidic conditions that can degrade phytic acid. In fact, it was

reported that fermentation of millet grain for 12-24 hours could reduce food inhibitors. Sourdough

bread, for example, is a food that contains fermented grains. All in all, fermentation may become

more intentionally practiced within the food industry for prevention of nutrient deficiencies

associated with phytic acid.

Updated: October 19, 2017

Sources:

Gupta RK et al. Reduction of phytic acid and enhancement of bioavailable micronutrients in food

grains. Journal of Food Science Technology. 2013;52(2):676-684.

The Weston A. Price Foundation. Be Kind to Your GrainsAnd Your Grains Will Be Kind To

You. Updated: 2000.

https://www.westonaprice.org/health-topics/food-features/be-kind-to-your-grains-and-

your-grains-will-be-kind-to-you/ Accessed: October 19, 2017.