Tea can significantly affect the absorption of iron from food, and this is especially important for people who are prone to iron deficiency.
According to experts, drinking tea can reduce the absorption of iron in the intestine by almost 90%. The main reasons for this are polyphenols and tannins - plant compounds found in tea. Polyphenols inhibit the absorption of iron from plant products, and tannins bind iron, forming compounds that the body cannot break down and absorb.
To avoid iron deficiency, experts advise drinking tea separately from food and iron supplements. This approach helps preserve the benefits of tea without disrupting the intake of this important trace element into the body.
