Tea After a Meal Decreases The Absorption Of Iron?
Iron deficiency in blood is a common health problem (especially in women). One of the causes of this problem is poor iron absorption from food. It is common knowledge that drinking red tea immediately after eating reduces the absorption of iron in food. Is this information correct? What about green tea and coffee?
We have an important study in this regard:
The study conducted in 2000. This study talks about the nutrients that absorb iron (vitamin C, red meat, fish, and poultry) and the nutrients that reduce the absorption of iron (polyphenols, phytates) in tea and calcium.
The study found that drinking tea after a meal reduces iron absorption, but if you eat a nutrient-rich meal that helps to absorb iron (meat and vitamin C), the harmful effect of tea will fade. The scientists advised people with iron deficiency to eat foods rich in vitamin C with tea if taken after a meal. Foods rich in vitamin C are broccoli, strawberries, kiwi, oranges, green peppers, guava, and tomatoes.
This study proved that tea reduces the absorption of iron from meals by 62%, but non-heme iron found in plants and there is no effect on the iron Heme Iron found in meat. Coffee reduces iron absorption by 35% and orange juice increases absorption by 85%.
If you have iron-anemia, prefer tea after an hour after a meal. If your health is good, then nutrient-rich foods help absorb iron (meat and vitamin C) are sufficient to counteract the negative impact of large amounts of tea after a meal.
Iron-rich foods are:
Liver, pumpkin, nuts, red meat, spinach, and dark chocolate.