The Claim
Soy foods contain substantial amounts of iron and zinc, but molar ratios of phytic acid to iron greater than 8 and phytic acid to zinc greater than 15 indicate reduced mineral bioavailability under in vitro conditions.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Soy foods contain iron and zinc, but high levels of phytic acid relative to these minerals reduce their absorption in laboratory tests.
See the scientific wording
Soy foods contain substantial amounts of iron and zinc, but molar ratios of phytic acid to iron (PA/Fe > 8) and phytic acid to zinc (PA/Zn > 15) suggest a high likelihood of reduced mineral bioavailability under in vitro conditions.
Phytic acid binds tightly to iron and zinc in the gut, forming insoluble complexes that the body cannot absorb, so these minerals pass through the digestive tract without entering the bloodstream.
What the research says
1 studySoy has lots of iron and zinc, but it also has a compound called phytic acid that stops your body from absorbing those minerals well — and this study found exactly that in lab tests.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.