Iron Availability and Consumption of Tea, Vervain and Mint during Weaning in Morocco

Abstract

Background/Aims: Iron deficiency impairs growth and psychomotor development of infants. In Morocco, infusions are introduced very early in infant diet, and could contribute to iron deficiency, due to their high polyphenol content. Methods: The availability of tea, mint and vervain infusions was assessed using an in vitro model of digestion and dialysis. Two gastric pHs were used: pH 4 as in the first week life, and pH 2.5 as in older infants. Six repetitions of each experiment were made. The total polyphenol content of infusions was measured. Results: At pH 4 and at pH 2.5, iron availability was decreased by tea and vervain, and increased by mint and ascorbic acid. At both pHs it was increased by addition of ascorbic acid to tea and vervain. In addition, at pH 2.5 it was increased by addition of ascorbic acid to mint. The highest value was observed in the presence of both ascorbic acid and mint (33.1 ± 4.1%). In any case, iron availability was higher at pH 2.5 than at pH 4 (with single compounds or combinations with ascorbic acid). The polyphenol contents (mg/l) of tea, vervain and mint infusions were 2,236.1, 771.1, and 16.5. Conclusions: Tea and vervain infusions inhibited iron availability. In contrast, mint improved it; vitamin C helped in preventing these inhibiting properties. It could be proposed to discourage tea and vervain drinking at early weaning and to replace them by mint infusion, or at least to promote the consumption of vitamin C-rich fruit juice to counteract these inhibiting effects.

The Paradox of Nutrition-Related Diseases in the Arab Countries: The Need for Action

“…In Morocco, it was reported that tea inhibits iron availability among infants less than one year (infants during weaning), and in contrast, mint improves it. It was concluded to discourage tea drinking at early weaning and to replace them by mint infusion or promoting the intake of vitamin-rich fruit juice to counteract these inhibitory effects [23]. Low iron bioavailability from legume and cereal-based diets is also found to be a cause of iron deficiency anemia in children in rural Morocco [24].…”

Iron for Africa—Report of an Expert Workshop

“…In Africa, foods from plant sources, such as cereal- or legume-based flours, are often rich in phytates, and many common foods or beverages may contain iron-binding phenolics. This is the case in Morocco where tea, rich in polyphenols, is the national drink consumed throughout the day [20], including by very young infants [21]. Although tea is consumed in other African countries, it is at a lower rate and its contributing role in ID is thought to be less than in Morocco.…”

Tea and Iron Metabolism

“…Consumption of other herb tea, such as mint or vervein, frequently given to babies, is associated with an increase in iron absorption (Zaida et al, 2006). (Figure 23.1)…”

“…In the higher pH of the stomach of an infant, the availability of free iron for absorption decreases (Zaida et al, 2006). (Figure 23.…”