Which of the following is an inhibitor of iron absorption?

Phytates are known to inhibit iron absorption due to their ability to bind to iron in the gastrointestinal tract. They are naturally occurring compounds found in many plant foods, particularly in whole grains, legumes, nuts, and seeds. Phytates can form insoluble complexes with iron, making it less available for absorption in the intestinal lining. This is particularly important for individuals relying on plant-based sources of iron (non-heme iron), as the presence of phytates can significantly reduce the amount of iron that is absorbed into the bloodstream.

On the other hand, sugars, while they may influence digestive processes, do not specifically target iron absorption negatively. Vitamin C, in fact, enhances iron absorption by reducing ferric iron to ferrous iron, a more absorbable form. Omega-3 fatty acids are primarily known for their benefits in heart health and inflammation and do not have a substantial effect on iron absorption. Thus, phytates are specifically recognized as inhibitors of iron absorption, making them the correct choice in this context.