Phytic acid whole grain

In human studies done with leavened and unleavened whole grain bread (7, 19), the conclusions drawn were the same to those drawn for animal studies. The importance of phytic acid was later questioned by the same authors and decreased absorption was described to the fiber content in the diets (20). A negative... 

An increase in consumption of whole grain flour products is the nutritional aim in Norway. The high content of dietary fiber or factors associated with it, however, present in bran and whole grain flour, may interfere with the bioavailability of iron as indicated by several authors (2,3,4). Phosphate and especially phytic acid present in unrefined cereal products have frequently been said to be potent inhibitors of iron absorption (5,6). 

Nuts, seeds, and grains are not considered as sources of organic acids. Other than amino acids and fatty acids, they contain phenolic acids and phytic acid. Phytic acid and its salts, phytats, are regarded as the primary storage form of both phosphate and inositol in seeds, mostly within the hulls. The phytic acid content of cereals (whole grain) varies from 0.5% to 2.0% [21],... 

Phytic acid. Phytic acid, found in the outer hulls (bran) of many cereal grains, forms an insoluble salt with calcium-calcium phytate— which prevents the absorption of calcium. But the effect of phytic acid is important only when whole grain cereals comprise a major part of the diet and/or the calcium intake is low. 

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