Which of the following factors in food exclusively decrease calcium bioavailability? Check all that apply.

Question

BlackTom AI · Accepted Answer

Question restatement: Which of the following factors in food exclusively decrease calcium bioavailability? Check all that apply.

Option 1: Phytates. Phytates (phytic acid) found in many grains and legumes can bind minerals, including calcium, forming insoluble complexes. This reduces calcium absorption in the gut, so this option describes a real mechanism that lowers calcium bioavailability.

Option 2: Vitamin C. Vitamin C is well known for supporting collagen synthesis and iron absorption, but it does not meaningfully inhibit calcium absorption. In fact, it can aid overall mineral status in some contexts, though its effect on calcium bioavailability is not a primary factor. Therefore this option does not describe a factor that decreases calcium bioavailability.

Option 3: Oxalates. Oxalates (oxalic acid) in foods like spinach and rhubarb can bind calcium to form calcium oxalate, which is poorly absorbed. This directly reduces calcium bioavailability, making this option accurate as a factor that decreases calcium absorption.

Option 4: Vitamin D. Vitamin D actually enhances intestinal calcium absorption by increasing calcium uptake in the gut and promoting calcium reabsorption in the kidneys. Therefore, rather than decreasing bioavailability, it increases it. This option is incorrect as a factor that decreases calcium bioavailability.

Summary of reasoning across options: Phytates and Oxalates are established inhibitors of calcium absorption due to mineral binding and complex formation in the gut. Vitamin D does the opposite by boosting absorption. Vitamin C does not have a primary, well-supported role in decreasing calcium bioavailability, so it is not considered a factor that reduces calcium absorption in typical dietary contexts. Consequently, the options that decrease calcium bioavailability are Phytates and Oxalates, while Vitamin C and Vitamin D do not decrease calcium bioavailability and Vitamin D actually increases it.

Which of the following factors in food exclusively decrease calcium bioavailability? Check all that apply.多项选择题

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