et al

Summary

This comprehensive narrative review by Schlemmer and colleagues, published in Molecular Nutrition & Food Research, synthesises the available evidence on the presence of phytate in commonly consumed plant foods and its dual role in human nutrition. The paper examines phytate's well-established capacity to chelate divalent minerals such as iron, zinc and calcium, thereby reducing their bioavailability, whilst also reviewing emerging evidence for potentially beneficial effects including antioxidant activity and roles in cancer prevention. The authors additionally assess food-processing strategies — including fermentation, germination and enzymatic treatment — that can reduce phytate content and improve mineral bioavailability.

UK applicability

The findings are broadly applicable to UK dietary contexts, particularly given the UK's reliance on cereal-based and legume-containing foods and policy interest in improving mineral nutrition among populations consuming plant-forward diets. The review's insights into processing methods are relevant to UK food manufacturers and public health guidance on whole-grain and plant-based dietary recommendations.

Key measures

Phytate concentration in foods (mg/100 g); mineral bioavailability (iron, zinc, calcium); phytate-to-mineral molar ratios; phytase activity; methods of phytate reduction (soaking, fermentation, germination)

Outcomes reported

The review examined the occurrence and concentration of phytate (myo-inositol hexakisphosphate) across a wide range of plant-based foods and assessed its role as an anti-nutritional factor inhibiting mineral absorption, as well as its potentially beneficial physiological effects in humans.

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