http://www.teahealth.co.uk/pdf/Tea_and_iron_absorption.pdfPhenolic compounds found in tea, coffee, red wine, some leafy vegetables, nuts
and legumes are responsible for the inhibition of iron absorption. It appears to be
the
galloyl group in these compounds that is responsible for the inhibitory effects....
...
Non-haem iron found in cereals,
vegetables, dried fruit, legumes and nuts is less well absorbed and its absorption is
influenced by a wide variety of dietary factors which include enhancers e.g Vitamin C
(present in fruit and fruit juice) and animal tissue (meat), and inhibitors e.g. phytate
(bran) and
tea (polyphenols).
Therefore for those who have a poor iron status or are at high risk of iron deficiency it
would be prudent to avoid drinking tea with meals.Otherwise moderate tea drinking (3-4 cups) spread throughout other times of the day
is unlikely to have any adverse effect on iron status, and in fact at this level can
actually bring about other health benefits thereby helping to promote overall health
and well being.
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