Tea and Iron Deficiency

Categories: Featured, Nutrition

tea and iron Tea and Iron Deficiency

Tea (Camellia sinensis) is one of the most commonly consumed drinks on the planet and is highly respected for its many health promoting properties.  To name a few, tea is:

    • antioxidant
    • anti-inflammatory
    • probiotic (promotes healthy intestinal bacteria)
    • antimicrobial – antiviral, antibacterial and anti-protozoal
    • anti-mutagenic
    • anti-carcinogenic

However, tea can have a significant negative impact on our health as well.   Green tea, black tea, and some herbal teas (such as peppermint) can contribute to iron deficiency. The polyphenols in tea (the same compounds that give tea – especially green tea – many of its health promoting properties) bind to iron and prevent the body from absorbing it.

When tea is consumed at the same time as iron-rich foods the absorption of iron is decreased by as much as 26%.  This impact on absorption is only a concern with non-heme iron, or plant based iron and is not seen with heme-iron (animal-based iron.)

In order to prevent iron deficiency it is recommended that green and black teas – including iced teas, not be consumed with a meal and that individuals at risk for iron deficiency (adolescents, pregnant women, vegetarians and vegans, menstruating women, and the elderly) be aware of the potential impact of tea on their iron status.

Disclaimer

The advice provided in this article is for informational purposes only.  It is meant to augment and not replace consultation with a licensed health care provider.  Consultation with a Naturopathic Doctor or other primary care provider is recommended for anyone suffering from a health problem.

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About the Author

Dr. Lisa Watson is a licensed Naturopathic Doctor (ND) practicing in Toronto, Ontario, Canada. Dr. Watson advocates the use of natural therapies backed by traditional knowledge and scientific research to help her patients, family, friends and readers to achieve optimal wellness.

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