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Effect of tea and other dietary factors on iron absorption.

Abstract

Iron deficiency is a major world health problem, that is, to a great extent, caused by poor iron absorption from the diet. Several dietary factors can influence this absorption. Absorption enhancing factors are ascorbic acid and meat, fish and poultry; inhibiting factors are plant components in vegetables, tea and coffee (e.g., polyphenols, phytates), and calcium. After identifying these factors their individual impact on iron absorption is described. Specific attention was paid to the effects of tea on iron absorption. We propose a calculation model that predicts iron absorption from a meal. Using this model we calculated the iron absorption from daily menus with varying amounts of enhancers and inhibitors. From these calculations we conclude that the presence of sufficient amounts of iron absorption enhancers (ascorbic acid, meat, fish, poultry, as present in most industrialized countries) overcomes inhibition of iron absorption from even large amounts of tea. In individuals with low intakes of heme iron, low intakes of enhancing factors and/or high intakes of inhibitors, iron absorption may be an issue. Depletion of iron stores enhances iron absorption, but this effect is not adequate to compensate for the inhibition of iron absorption in such an inadequate dietary situation. For subjects at risk of iron deficiency, the following recommendations are made. Increase heme-iron intake (this form of dietary iron present in meat fish and poultry is hardly influenced by other dietary factors with respect to its absorption); increase meal-time ascorbic acid intake; fortify foods with iron. Recommendations with respect to tea consumption (when in a critical group) include: consume tea between meals instead of during the meal; simultaneously consume ascorbic acid and/or meat, fish and poultry.

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  • Authors+Show Affiliations

    ,

    Unilever Research Vlaardingen, The Netherlands.

    ,

    Source

    MeSH

    Anemia, Iron-Deficiency
    Ascorbic Acid
    Biological Availability
    Calcium
    Diet
    Dietary Proteins
    Flavonoids
    Humans
    Intestinal Absorption
    Iron
    Iron, Dietary
    Models, Biological
    Phenols
    Phytic Acid
    Polymers
    Polyphenols
    Tea
    Vitamin A

    Pub Type(s)

    Journal Article
    Review

    Language

    eng

    PubMed ID

    11029010

    Citation

    Zijp, I M., et al. "Effect of Tea and Other Dietary Factors On Iron Absorption." Critical Reviews in Food Science and Nutrition, vol. 40, no. 5, 2000, pp. 371-98.
    Zijp IM, Korver O, Tijburg LB. Effect of tea and other dietary factors on iron absorption. Crit Rev Food Sci Nutr. 2000;40(5):371-98.
    Zijp, I. M., Korver, O., & Tijburg, L. B. (2000). Effect of tea and other dietary factors on iron absorption. Critical Reviews in Food Science and Nutrition, 40(5), pp. 371-98.
    Zijp IM, Korver O, Tijburg LB. Effect of Tea and Other Dietary Factors On Iron Absorption. Crit Rev Food Sci Nutr. 2000;40(5):371-98. PubMed PMID: 11029010.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Effect of tea and other dietary factors on iron absorption. AU - Zijp,I M, AU - Korver,O, AU - Tijburg,L B, PY - 2000/10/12/pubmed PY - 2001/4/6/medline PY - 2000/10/12/entrez SP - 371 EP - 98 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr VL - 40 IS - 5 N2 - Iron deficiency is a major world health problem, that is, to a great extent, caused by poor iron absorption from the diet. Several dietary factors can influence this absorption. Absorption enhancing factors are ascorbic acid and meat, fish and poultry; inhibiting factors are plant components in vegetables, tea and coffee (e.g., polyphenols, phytates), and calcium. After identifying these factors their individual impact on iron absorption is described. Specific attention was paid to the effects of tea on iron absorption. We propose a calculation model that predicts iron absorption from a meal. Using this model we calculated the iron absorption from daily menus with varying amounts of enhancers and inhibitors. From these calculations we conclude that the presence of sufficient amounts of iron absorption enhancers (ascorbic acid, meat, fish, poultry, as present in most industrialized countries) overcomes inhibition of iron absorption from even large amounts of tea. In individuals with low intakes of heme iron, low intakes of enhancing factors and/or high intakes of inhibitors, iron absorption may be an issue. Depletion of iron stores enhances iron absorption, but this effect is not adequate to compensate for the inhibition of iron absorption in such an inadequate dietary situation. For subjects at risk of iron deficiency, the following recommendations are made. Increase heme-iron intake (this form of dietary iron present in meat fish and poultry is hardly influenced by other dietary factors with respect to its absorption); increase meal-time ascorbic acid intake; fortify foods with iron. Recommendations with respect to tea consumption (when in a critical group) include: consume tea between meals instead of during the meal; simultaneously consume ascorbic acid and/or meat, fish and poultry. SN - 1040-8398 UR - https://www.unboundmedicine.com/medline/citation/11029010/Effect_of_tea_and_other_dietary_factors_on_iron_absorption_ L2 - http://www.tandfonline.com/doi/full/10.1080/10408690091189194 DB - PRIME DP - Unbound Medicine ER -