Micronutrients & recovery
Phytates in cereals and legumes reduce protein and amino acid digestibility by up to 10% through chelation of mineral cofactors and direct interaction with proteins, which can be mitigated by phytase supplementation.
Phytates in grains and legumes can slightly reduce protein absorption (up to 10%). This effect is manageable through proper processing (soaking, fermenting) or the use of phytase enzymes in animal feed. For humans, the health benefits of whole grains and legumes generally outweigh the minor reduction in protein digestibility.
Normally encountered levels of phytates in cereals and legumes can reduce protein and amino acid digestibility by up to 10 %.
Why this rating
Supported by multiple studies on phytase supplementation showing improved digestibility, though effects are smaller than those of trypsin inhibitors.
Source
Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality
G. Sarwar Gilani et al. · British Journal Of Nutrition · 2012
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