Does phytic acid, which is found in soy, cause problems with mineral absorption?
No, when people’s diets are adequate in zinc, iron, and calcium, phytates from soy or other vegetables and grains do not present a problem with mineral bioavailability. Phytic acid, a component of all plants, has benefits and detractions. Phytic acid affects mineral bioavailability, particularly zinc, iron, calcium and copper. It has the capability of forming complexes with these elements, making them less available. Possible beneficial effects of phytic acid include its antioxidant property, which reduces free radical formation. Phytic acid has been shown to have positive effects on lowering serum cholesterol and triglycerides, suppressing iron-mediated oxidation and preventing some cancers.
