Phytates block mineral uptake in the intestinal tract; fermentation reduces phytate content. Which statement is true?

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $24.99Unlock all

Prepare for the Progressive Pre-Employment Assessment Test with targeted practice questions. Sharpen your skills with detailed explanations and hints. Ace your assessment!

Multiple Choice

Phytates block mineral uptake in the intestinal tract; fermentation reduces phytate content. Which statement is true?

Explanation:
Phytates act as anti-nutrients by binding minerals such as iron, zinc, and calcium in the gut, which reduces their absorption. Fermentation reduces phytate content because microbes produce phytase, an enzyme that breaks down phytic acid, freeing minerals for better uptake. This makes the statement true since lowering phytate directly improves mineral absorption. Phytates do not enhance mineral uptake, and fermentation does not increase phytate content. While long cooking can reduce phytates, it does not guarantee complete elimination in all foods.

Phytates act as anti-nutrients by binding minerals such as iron, zinc, and calcium in the gut, which reduces their absorption. Fermentation reduces phytate content because microbes produce phytase, an enzyme that breaks down phytic acid, freeing minerals for better uptake. This makes the statement true since lowering phytate directly improves mineral absorption. Phytates do not enhance mineral uptake, and fermentation does not increase phytate content. While long cooking can reduce phytates, it does not guarantee complete elimination in all foods.

More Multiple Choice Questions
Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy