What form of phosphorous limits the absorption of calcium and iron in the body?

Phytic acid is the correct answer because it is known to bind minerals such as calcium, iron, and zinc, hindering their absorption in the intestines. Found predominantly in whole grains, seeds, and legumes, phytic acid has a strong chelating effect that can form complexes with these essential minerals, making them less bioavailable for the body to absorb. This means that even if an individual consumes sufficient amounts of calcium and iron, the presence of phytic acid can reduce the effectiveness of their dietary intake, leading to potential deficiencies over time.

The other acids mentioned do not exhibit the same strong binding properties. Oxalic acid, for example, does limit calcium absorption but is less impactful on iron, while citric and ascorbic acids generally enhance the absorption of minerals rather than inhibit them. Understanding these differences is crucial in dietary planning, especially for individuals relying heavily on plant-based foods or whole grains.