Which statement about phytates and soy is true?

• A. Phytates enhance mineral uptake
• B. Fermentation increases phytate content
• C. Fermentation reduces phytate content
• D. Phytates have no effect on minerals

Answer: (C)

Phytates act as anti-nutrients by binding minerals in the gut and reducing their absorption. In soy and other plant foods, this means minerals like iron, zinc, and calcium are less available. Fermentation helps because the microbes used in fermentation produce phytase, an enzyme that breaks down phytic acid, lowering the phytate content. With fewer phytates, minerals are less chelated and more can be absorbed. So the true statement is that fermentation reduces phytate content, which can improve mineral uptake from soy products. The idea that phytates enhance mineral uptake is the opposite of how they work; they hinder absorption. It’s not accurate that fermentation increases phytates, and phytates do affect minerals, so saying they have no effect isn’t correct.