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Timing of tea consumption relative to a meal affects bioavailability of iron

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eMediNexus    01 January 2018

A 1-hour time interval between a meal containing iron and consumption of tea attenuates the inhibitory effects on iron absorption, suggests a trial conducted in healthy women from the UK and reported in the December issue of the American Journal of Clinical Nutrition. Tea taken along with an iron-containing porridge meal decreased nonheme iron absorption.

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