Where is it found?
IP-6, also known as phytate, is associated with dietary fiber and thus is naturally present in a wide variety of plant foods, especially wheat bran, whole grains, and legumes. Usual dietary intakes range from 1–1.5 grams phytate per day.
IP-6 has been used in connection with the following conditions (refer to the individual health concern for complete information):
| Science Rating | Health Concerns |
|---|---|
 | Kidney stones |
 Reliable and relatively consistent scientific data showing a substantial health benefit. Contradictory, insufficient, or preliminary studies suggesting a health benefit or minimal health benefit. For an herb, supported by traditional use but minimal or no scientific evidence. For a supplement, little scientific support and/or minimal health benefit. | |
Who is likely to be deficient?
While there is no dietary requirement for IP-6, people consuming diets low in dietary fiber and nuts and seeds have the lowest intake.
How much is usually taken?
Virtually all research suggesting beneficial effects from taking IP-6 involve animals and not people. It is not known whether IP-6 would be useful for humans or if so, what would be the optimal amount.
Are there any side effects or interactions?
Phytate in foods has been associated with reduced mineral absorption.1 In particular, significant interference with iron absorption has been reported.2 People who are iron deficient should talk with a doctor before supplementing with IP-6. Even for those who are not iron deficient, if IP-6 supplements are taken for more than several months and fatigue —a possible symptom of iron deficiency develops, a doctor should be consulted. How much iron supplementation (if any) should be used to counteract the iron-depleting effect of IP-6 varies from person to person, though many people are likely to not require such supplementation.
References
1. Morris ER. Phytate and dietary mineral bioavailability. In Phytic Acid Chemistry and Applications, Graf E (ed). Minneapolis: Pilatus Press, 1986, 57–76 [review].
2. Sandberg A-S, Brune M, Carlsson N-G, et al. Inositol phosphates with different numbers of phosphate groups influence iron absorption in humans. Am J Clin Nutr 1999;70:240–6.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
