Can drinking tea reduce the absorption of iron, contributing to low red cell counts and iron-deficiency anemia?
There are research studies showing that tea drinking reduces the absorption of non-heme iron (that form found in plants as opposed to heme iron found in meats). A recent review of all these types of studies has also recommended that those people at risk for developing anemia limit their tea drinking to between meals or one hour after a meal. (Impact of tea drinking on iron status in the UK: a review, Nelson M, Poulter J. , Hum Nutr Diet. 2004 Feb;17(1):43-54.) However, another study has shown that 50 mg of vitamin C in a meal can overcome the anti-absorptive activity that molecules like tannins and ligands exhert on non-heme iron in foods. (Effect of ascorbic acid on iron absorption from different types of meals. Studies with ascorbic-acid-rich foods and synthetic ascorbic acid given in different amounts with different meals, Hallberg L, Brune M, Rossander L. , Hum Nutr Appl Nutr.
