Is your daily cuppa leaving you lower in iron?
6th September, 20130 Comments
Written by: Claire Hargreaves BSc Hons (NutriKind Nutrition)
Is your daily cuppa leaving you lower in iron? Find out how your daily tea or coffee could be affecting your levels of iron.
As a coffee and tea-loving nation we manage to get through an amazing 235 million cups every day, but could the substances in your daily cuppa be affecting your iron absorption?
Both tea and coffee contain chemical compounds called tannins. Tannins are naturally occurring organic substances known as polyphenols and are present in wine, beer, fruit juices, berries, pomegranates, nuts, smoked foods, legumes, some herbs and spices. These tannins could be affecting your iron absorption.
One study has shown that tea consumption may reduce iron absorption by as much as 60% and coffee reduces its uptake by 50%. The tannins in both tea and coffee adversely affect iron availability, which could lead to iron deficiency anaemia. Another study showed just 5mg of tannins inhibited absorption by 20%, 25mg by 67% and 100mg by 88%, whereas some research inferred you would have to drink more than 3 strong cups of tea a day to have this effect.
Other studies stated that non-haem iron (vegetable sources) absorption is only affected by tannins and haem iron (meat sources) are not affected, but this does not take into account a person’s individual absorption capabilities. Other minerals like zinc and calcium’s absorption may be affected, which could lead to other health issues such as brittle bones or immune system imbalances. Taking iron supplementation is one way to prevent the possible negative effects caused by tannins. We can also choose to reduce the amount of tannins we consume on a daily basis by making specific dietary changes and reducing our consumption of tea and coffee.
So could tannins lead to sub-optimal levels of iron and does this mean there is a need for iron supplementation? Well, yes - particularly in the case of vegans and vegetarians that drink tea or coffee, plus people with mal-absorption issues, athletes, pregnant women or women with the conditions such as Endometriosis or Fibroids who require extra iron.
Supplementation could also be useful for anyone who is drinking tea and coffee daily, or drinking excessive amounts sporadically. Other dietary factors that need to be taken into account even if no tea or coffee is consumed are the intake of other tannin containing foods, or iron-rich foods like red meat, mussels and oysters, green leafy vegetables, beans, some nuts, pumpkin seeds and tofu. Always check with your GP before taking iron supplements as it can be harmful if not monitored. If taking any iron supplements, be sure to take them separately from your cup of tea as this may affect absorption.
Nutritionist Resource is not responsible for the articles published by members. The views expressed are those of the member who wrote the article.
Top recent articles
Sara Kirkham BSc.(Hons) Nutritional Medicine, MBANT, CNHCApril 12th, 2017
Andrea M Bowen RNT BSc N Med. m BANT, CNHCApril 7th, 2017
Sandra James ND, NT Dip CNM, MBANT, MCHNCApril 7th, 2017
Most viewed articles
Claire Hargreaves BSc Hons (NutriKind Nutrition)September 6th, 2013
Megan B Grover BSc, MMedSci, ANutrMay 16th, 2013
Claire Hargreaves BSc Hons (NutriKind Nutrition)November 5th, 2013