Final answer:
Lemon juice, high in citric acid, does not remove phytic acid but can mitigate its effect on iron absorption by improving the bioavailability of iron. Phytic acid decreases iron absorption by forming insoluble compounds with iron, whereas citric acid from lemon juice may promote the conversion of iron into a more absorbable form.
Step-by-step explanation:
The question asked is whether lemon juice can remove phytic acid. Phytic acid is known to decrease iron absorption because it forms insoluble compounds with iron. On the other hand, citrus fruits like lemons contain high concentrations of citric acid, which is different from phytic acid. Citric acid has the potential to enhance iron absorption by converting ferric iron, a form that is not easily absorbed by the body, into ferrous iron, which is more absorbable.
There is no direct evidence that suggests that lemon juice or citric acid can remove phytic acid. However, citric acid may help mitigate the effects of phytic acid on iron absorption. It's important in diets, especially for individuals concerned with their iron intake, to understand the interactions between different types of foods and how they can impact nutrient absorption.
To maximize iron absorption from a meal high in phytic acid, it would be beneficial to include vitamin C-rich foods, such as lemons, which might reduce the inhibitory effect of phytic acid by changing the iron to a more absorbable form. This is integral to maintaining a balanced diet and managing nutrient intake, especially for those with conditions that require careful monitoring of mineral absorption. While citrus fruits may not remove phytic acid, they play a supportive role in iron nutrition.