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


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.

To comment on this article,
create a free account.

Sign Up to instantly get access to 10000+ Articles & 1000+ Cases

Already registered?

Login Now

Most Popular Articles

News and Updates

eMediNexus provides latest updates on medical news, medical case studies from India. In-depth medical case studies and research designed for doctors and healthcare professionals.