Final answer:
Phytates and oxalates can bind with minerals and prevent their absorption, particularly affecting calcium and to some extent iron. They form insoluble salts that the body cannot absorb, thus reducing the availability of these minerals in the body.
Step-by-step explanation:
Phytates and oxalates are substances found in some foods that can inhibit the absorption of certain minerals. They can bind with these minerals and form insoluble compounds, which are difficult for the body to absorb.
Specifically, phytates (found in cereal grains) and oxalates (found in certain foods such as spinach and rhubarb) can hinder the absorption of calcium. This binding can result in insoluble salts like calcium oxalate and ferric phosphate, reducing the availability of calcium for the body to use. Phytates can also decrease iron absorption because they can form insoluble compounds with iron.
The presence of a high concentration of magnesium in the diet can further decrease the absorption of calcium. Therefore, to ensure proper mineral balance, it's crucial to manage the intake of foods that are high in phytates and oxalates, especially in diets that are already low in minerals like calcium and iron.