{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,20]],"date-time":"2026-06-20T04:52:11Z","timestamp":1781931131384,"version":"3.54.5"},"reference-count":89,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2025,11,23]],"date-time":"2025-11-23T00:00:00Z","timestamp":1763856000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,11,23]],"date-time":"2025-11-23T00:00:00Z","timestamp":1763856000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Nutrition Bulletin"],"published-print":{"date-parts":[[2026,3]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Phytate, a naturally occurring compound found in plant\u2010based foods, is known to chelate essential minerals such as iron and zinc, thereby reducing their bioavailability. For years, it has therefore been considered an antinutrient. Assessing dietary phytate intake at the population level is important for understanding potential risks to micronutrient absorption. However, the phytate intake in the national diet of Turkey has not yet been evaluated. In this study, daily energy and nutrient intakes were obtained from dietary recalls conducted as part of the Turkey Nutrition and Health Survey (TNHS) 2010 and 2017. The Global Food Composition Database for Phytate (PhyFoodComp) was used to determine the phytate content in the national diet, as well as the molar ratios of phytate to iron, zinc, and calcium. The data from 7017 and 9832 participants of TNHS 2010 and TNHS 2017, respectively, were analysed. The median daily dietary phytate intakes were 535.3\u2009mg in 2010 and 658.0\u2009mg in 2017 (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.001). As revealed in both surveys, bread and cereals comprised the food group that contributed most to the daily phytate intake. Most of the sample population exhibited moderate zinc bioavailability and low iron bioavailability as indicated by the phytate\u2013mineral molar ratios. Overall, this study reveals increased phytate intake in Turkey over the years. Although minimizing phytate consumption in people without a dietary mineral inadequacy is unnecessary, consuming plant foods as sources of iron and other nutrients that increase iron absorption among the population in Turkey, where anemia is prevalent, is recommended.\n                  <\/jats:p>","DOI":"10.1111\/nbu.70037","type":"journal-article","created":{"date-parts":[[2025,11,24]],"date-time":"2025-11-24T04:21:05Z","timestamp":1763958065000},"page":"67-78","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Dietary Phytate Intake and Molar Ratios of Phytate to Zinc and Iron in Turkey"],"prefix":"10.1111","volume":"51","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1263-142X","authenticated-orcid":false,"given":"Yasemin Tu\u011fba","family":"\u00d6\u011f\u00fcn\u00e7","sequence":"first","affiliation":[{"name":"Department of Nutrition and Dietetics, Graduate School of Health Sciences Hacettepe University  Alt\u0131nda\u011f\/Ankara Turkey"},{"name":"Department of Nutrition and Dietetics, Hamidiye Faculty of Health Sciences University of Health Sciences  \u00dcsk\u00fcdar\/\u0130stanbul Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9591-8831","authenticated-orcid":false,"given":"R\u00fcmeysa","family":"Yeni\u00e7a\u011f","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Dietetics, Faculty of Health Sciences Trakya University  Merkez\/Edirne Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8763-7407","authenticated-orcid":false,"given":"Nesli\u015fah","family":"Rak\u0131c\u0131o\u011flu","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Dietetics, Faculty of Health Sciences Hacettepe University  Alt\u0131nda\u011f\/Ankara Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,11,23]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.yclnex.2019.10.002"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1080\/09637486.2023.2182740"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1186\/s40795-016-0064-8"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1017\/S1368980010000704"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijerph16091549"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.3945\/jn.114.209957"},{"key":"e_1_2_11_8_1","first-page":"741","article-title":"Optimal Management of Iron Deficiency Anemia due to Poor Dietary Intake","volume":"4","author":"Aspuru K.","year":"2011","journal-title":"International Journal of General Medicine"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(10)62304-5"},{"key":"e_1_2_11_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jand.2014.06.358"},{"key":"e_1_2_11_11_1","doi-asserted-by":"publisher","DOI":"10.1073\/pnas.2319007121"},{"key":"e_1_2_11_12_1","volume-title":"Computer Aided Nutrition Program, Nutrition Information Systems Package Program (BEBIS) Version: 8.1","author":"BEBIS","year":"2021"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.05.078"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2021.1906697"},{"key":"e_1_2_11_15_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu14010025"},{"key":"e_1_2_11_16_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.1127"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.4103\/ijmr.ijmr_3314_21"},{"key":"e_1_2_11_18_1","doi-asserted-by":"publisher","DOI":"10.1111\/mcn.13305"},{"key":"e_1_2_11_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2019.01.023"},{"key":"e_1_2_11_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2023.105387"},{"key":"e_1_2_11_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2005.11.035"},{"key":"e_1_2_11_22_1","doi-asserted-by":"publisher","DOI":"10.1093\/advances\/nmaa172"},{"key":"e_1_2_11_23_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/nqab373"},{"key":"e_1_2_11_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0002-8223(21)03239-9"},{"key":"e_1_2_11_25_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00093a031"},{"key":"e_1_2_11_26_1","article-title":"Guidance on the EU Menu Methodology","volume":"12","author":"European Food Safety Authority (EFSA)","year":"2014","journal-title":"EFSA Journal"},{"key":"e_1_2_11_27_1","volume-title":"The State of Food Security and Nutrition in the World 2017. 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