A Mini Review on The Relationship Between Coffee And Tea Consumption And Iron Absorption in The Gut – Iron Deficiency Anemia

Abstract

This mini-review study was conducted to illustrate the relationship (s) between coffee and tea consumption and iron absorption in the gut – iron deficiency anemia. Due to their polyphenol type and content, black tea and coffee consumption was found to significantly increase the risk of iron deficiency anemia, whereas green tea consumption had no effect on how well iron was absorbed by the duodenum part of the small intestine. For critically ill patients, it is advised to wait at least an hour between meals and the consumption of tea or coffee in order to stop the advancement of iron deficiency anemia caused by polyphenols. It is also recommended to consume enhancers (ascorbic acid, meat, fish, and poultry, as prevalent in most industrialized nations) with black tea and coffee to counter the adverse effects of their polyphenols.