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

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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.

NUT 010 001 WQ 2025 Activity #6

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

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NUT 010 001 WQ 2025 Activity #6

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

查看解析

登录即可查看完整答案

类似问题

Vitamin D is used to enhance absorption of

​Comprehension-Level Multiple-Choice Items A person’s absorption of calcium varies based on:​

What is the primary function of Vitamin D?

For which of the following functions is Vitamin D is important?

Oxalic acid, a component of fiber, can inhibit the absorption of

In a consumer society, many adults channel creativity into buying things

Economic stress and unpredictable times have resulted in a booming industry for self-help products

People born without creativity never can develop it

更多留学生实用工具

希望你的学习变得更简单

Comprehension-Level Multiple-Choice Items A person’s absorption of calcium varies based on: