Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humans -- Bohn et al. 79 (3): 418 -- American Journal of Clinical Nutrition

Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humans -- Bohn et al. 79 (3): 418 -- American Journal of Clinical Nutrition

Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humans1,2,3
Torsten Bohn, Lena Davidsson, Thomas Walczyk and Richard F Hurrell

1 From the Laboratory for Human Nutrition, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology, Zurich.

Background: Phytic acid has been reported to impair the absorption of minerals and trace elements such as calcium, zinc, and iron in humans.

Bread is bad

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