The effect of tea on iron absorption.

Abstract

SUMmARY The effect of tea on iron absorption was studied in human volunteers. Absorption from solutions of FeCl3 and FeSO4, bread, a meal of rice with potato and onion soup, and uncooked haemoglobin was inhibited whether ascorbic acid was present or not. No inhibition was noted if the haemoglobin was cooked. The effect on the absorption of non-haem iron was ascribed to the formation of insoluble iron tannate complexes. Drinking tannin-containing beverages such as tea with meals may contribute to the pathogenesis of iron deficiency if the diet consists largely of vegetable foodstuffs.

Validity and reproducibility of a computerised tool for assessing the iron, calcium and vitamin C intake of Belgian women

“…The present paper focused on two modifiers, namely vitamin C and calcium. However, one must be aware of the presence of other dietary modifiers in the iron absorption mechanism (eg tea (Disler et al, 1975)). …”

Tea consumption and iron status

“…The body is more capable in regulating the absorption of non-haem than haem iron. Polyphenol-containing beverages, such as tea, reduce non-haem iron bioavailability by the formation of insoluble complexes (Brune et al, 1989;Disler et al, 1975;Reddy et al, 2000). However, this does not necessarily mean that high tea consumption is associated with an unfavourable iron status at the population level.…”

Iron deficiency in developed countries: prevalance, influence of lifestyle factors and hazards of prevention

“…Haem iron is equally well absorbed from an aqueous solution and from a standard meal, with adequate increase of iron absorption in subjects with iron de®ciency (Liem, 1973) as shown in Table 2. Subjects who consume large quantities of phytate or polyphenolics, as present in tea, have a greater chance to develop iron de®ciency because iron-complexes are formed from which iron is poorly absorbed (Disler et al, 1975). Although a well-balanced vegetarian diet is compatible with an adequate iron status (Craig, 1994), lactoovo vegetarians are at risk to develop iron de®ciency (Heinrich et al, 1979).…”