Implications of phytate in plant-based foods for iron and zinc bioavailability, setting dietary requirements, and formulating programs and policies

Nutrition Reviews

Volumn 76, Issue 11, 2018, Pages 793-804

  Gibson, Rosalind S ^a   Raboy, Victor ^b   King, Janet C ^c  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

^c CHILDREN S HOSPITAL OAKLAND RESEARCH INSTITUTE   (United States)

Author keywords

Analytical methods; Food processing; Inositol phosphates; Low income countries; Mineral absorption.

Indexed keywords

IRON; PHOSPHATE; PHYTASE; PHYTATE; PHYTIC ACID; POTASSIUM; ZINC;

ABSORPTION; ARTICLE; BIOAVAILABILITY; FOOD COMPOSITION; FOOD PROCESSING; FOOD SAFETY; HEALTH CARE POLICY; HEALTH PROGRAM; HOUSEHOLD; HUMAN; HYDROLYSIS; IRON ABSORPTION; IRON INTAKE; LOWEST INCOME GROUP; NUTRITIONAL REQUIREMENT; PREVALENCE; ZINC DEFICIENCY; ADULT; CHEMISTRY; DEVELOPING COUNTRY; DIET; DRUG EFFECT; EDIBLE PLANT; FEMALE; FOOD HANDLING; MALE; NUTRITION POLICY; NUTRITIONAL STATUS; PHARMACOKINETICS; PROCEDURES;

ADULT; BIOLOGICAL AVAILABILITY; DEVELOPING COUNTRIES; DIET; FEMALE; FOOD HANDLING; HUMANS; IRON, DIETARY; MALE; NUTRITION POLICY; NUTRITIONAL REQUIREMENTS; NUTRITIONAL STATUS; PHYTIC ACID; PLANTS, EDIBLE; ZINC;

EID: 85054751290     PISSN: 00296643     EISSN: 17534887     Source Type: Journal    
DOI: 10.1093/nutrit/nuy028     Document Type: Article

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