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    A 1-h time interval between a meal containing iron and consumption of tea attenuates the inhibitory effects on iron absorption: a controlled trial in a cohort of healthy UK women using a stable iron isotope.

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    Authors
    Ahmad Fuzi, Salma F.
    Koller, Dagmar
    Brugrabber, Sylvaine
    Pereira, Dora I. A.
    Dainty, Jack R.
    Mushtaq, Sohail
    Affiliation
    University of Chester; Elsie Widdowson Laboratory, Cambridge; University of East Anglia; University Putra Malaysia
    Publication Date
    2017-10-18
    
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    Abstract
    Background: Tea has been shown to be a potent inhibitor of nonheme iron absorption, but it remains unclear whether the timing of tea consumption relative to a meal influences iron bioavailability. Objective: The aim of the study was to investigate the effect of a 1-h time interval of tea consumption on nonheme iron absorption in an iron-containing meal in a cohort of iron-replete, nonanemic female subjects with the use of a stable isotope (57Fe). Design: Twelve women (mean 6 SD age: 24.8 6 6.9 y) were administered a standardized porridge meal extrinsically labeled with 4 mg 57Fe as FeSO4 on 3 separate occasions, with a 14-d time interval between each test meal (TM). The TM was administered with water (TM-1), with tea administered simultaneously (TM-2), and with tea administered 1 h postmeal (TM-3). Fasted venous blood samples were collected for iron isotopic analysis and measurement of iron status biomarkers. Fractional iron absorption was estimated by the erythrocyte iron incorporation method. Results: Iron absorption was 5.7% 6 8.5% (TM-1), 3.6% 6 4.2% (TM-2), and 5.7% 6 5.4% (TM-3). Mean fractional iron absorption was found to be significantly higher (2.2%) when tea was administered 1 h postmeal (TM-3) than when tea was administered simultaneously with the meal (TM-2) (P = 0.046). An w50% reduction in the inhibitory effect of tea (relative to water) was observed, from 37.2% (TM-2) to 18.1% (TM-3). Conclusions: This study shows that tea consumed simultaneously with an iron-containing porridge meal leads to decreased nonheme iron absorption and that a 1-h time interval between a meal and tea consumption attenuates the inhibitory effect, resulting in increased nonheme iron absorption. These findings are not only important in relation to the management of iron deficiency but should also inform dietary advice, especially that given to those at risk of deficiency. This trial was registered at clinicaltrials.gov as NCT02365103.
    Citation
    Ahmad Fuzi, S. F., Koller, D., Bruggraber, S., Pereira, D. I. A., Dainty, J.R., & Mushtaq, S. (2017). A 1-h time interval between a meal containing iron and consumption of tea attenuates the inhibitory effects on iron absorption: a controlled trial in a cohort of healthy UK women using a stable iron isotope. American Journal of Clinical Nutrition, 106(6), 1413-1421. DOI: 10.3945/ajcn.117.161364
    Publisher
    American Society for Nutrition
    Journal
    American Journal of Clinical Nutrition
    URI
    http://hdl.handle.net/10034/620796
    DOI
    10.3945/ajcn.117.161364
    Additional Links
    http://ajcn.nutrition.org/content/106/6/1413
    Type
    Article
    Language
    en
    ISSN
    0002-9165
    EISSN
    1938-3207
    ae974a485f413a2113503eed53cd6c53
    10.3945/ajcn.117.161364
    Scopus Count
    Collections
    Clinical Sciences and Nutrition

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