Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis.

By U. Schlemmer, W. Frølich, R. Prieto, F. Grases. Molecular Nutrition & Food Research, 2009

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Review on iron and its importance for human health (2014, background): “[104] Even the use of nonenzymatic methods, such as thermal processing, soaking, and milling, for reducing phytic acid content in plant-based staples has been successful in improving the bioavailability of iron (and zinc).[105,106]”
ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES (2018, background): “They represents approximately 40 % and 60 % of total calorie intake for daily human diet (Schlemmer et al., 2009).”
Dry fractionation for sustainable production of functional legume protein concentrates (2015, background): “, 2004), while phytic acid is heat stable (Schlemmer et al., 2009; Trugo et al., 2000).”
Zinc and its importance for human health: An integrative review (2013, methodology): “[38] Furthermore, non-enzymatic methods such as milling have been successful in reducing phytic acid content in plant-based staples.[39] Thermal processing and extrusion cooking may cause only modest phytate losses.”