Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages
Open accessAbstract
The effects of different polyphenol-containing beverages on Fe absorption from a bread meal were estimated in adult human subjects from the erythrocyte incorporation of radio-Fe. The test beverages contained different polyphenol structures and were rich in either phenolic acids (chlorogenic acid in coffee), monomeric flavonoids (herb teas, camomile ( Matricaria recutita L.)), vervain ( Verbena officinalis L.), lime flower ( Tilia cordata Mill.), pennyroyal ( Mentha pulegium L.) and peppermint ( Mentha piperita L.), or complex polyphenol polymerization products (black tea and cocoa). All beverages were potent inhibitors of Fe absorption and reduced absorption in a dose-dependent fashion depending on the content of total polyphenols. Compared with a water control meal, beverages containing 20–50 mg total polyphenols/serving reduced Fe absorption from the bread meal by 50–70 %, whereas beverages containing 100–400 mg total polyphenols/serving reduced Fe absorption by 60–90 %. Inhibition by black tea was 79–94 %, peppermint tea 84 %, pennyroyal 73 %, cocoa 71 %, vervain 59 %, lime flower 52 % and camomile 47 %. At an identical concentration of total polyphenols, black tea was more inhibitory than cocoa, and more inhibitory than herb teas camomile, vervain, lime flower and pennyroyal, but was of equal inhibition to peppermint tea. Adding milk to coffee and tea had little or no influence on their inhibitory nature. Our findings demonstrate that herb teas, as well as black tea, coffee and cocoa can be potent inhibitors of Fe absorption. This property should be considered when giving dietary advice in relation to Fe nutrition.
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Written from the paper’s full text.
TL;DR
In adult volunteers, polyphenol-containing beverages—black tea, herb teas, coffee and cocoa—strongly inhibited non-haem iron absorption from a bread meal in a dose-dependent manner. Black tea was generally most inhibitory, and adding milk had little or no effect.
Key findings
- All test beverages inhibited Fe absorption dose-dependently: beverages with 20–50 mg total polyphenols/serving reduced absorption by 50–70%, while those with 100–400 mg/serving reduced absorption by 60–90%.
- Compared with water control meals, absorption ratios were black tea 0.06–0.21, peppermint 0.16, pennyroyal 0.27, cocoa 0.29, vervain 0.41, lime flower 0.48 and camomile 0.53; corresponding inhibition was black tea 79–94%, peppermint 84%, pennyroyal 73%, cocoa 71%, vervain 59%, lime flower 52% and camomile 47%.
- At identical total polyphenol concentrations, black tea was more inhibitory than cocoa and the herb teas camomile, vervain, lime flower and pennyroyal, but equal to peppermint tea. Even 5% black tea, containing only 20 mg polyphenol/serving, reduced Fe absorption by almost 70% (absorption ratio 0.34).
- Adding milk had little or no influence: milk slightly increased Fe absorption from tea (0.71% to 0.96%; ratio 1.36, P<0.05) but had no effect on coffee (ratio 1.04, P>0.05). Coffee was less inhibitory than tea (2.81% vs 0.71% in study 6).
Methods
- Eight separate Fe absorption studies were performed in 77 volunteers (23 males, 54 females, aged 19–40 years), with 8–10 subjects per study; all were healthy and non-anaemic, serum ferritin ranged from 9 to 193 g/l, and five female subjects were Fe-deficient (serum ferritin ≤12 g/l).
- Fe absorption was measured by the extrinsic tag radio-Fe technique using 55Fe and 59Fe, with test meals of Fe-fortified bread rolls plus beverages or water, and absorption estimated from erythrocyte incorporation at 2 weeks; four measurements were made per subject.
- Total polyphenols in tea, herb teas and cocoa were measured by the Folin-Ciocalteau method with catechin as standard; coffee was analysed for chlorogenic acid by the AOAC method; Fe was determined by atomic absorption spectroscopy. Statistical analysis used log-transformed absorption values and paired tests.
Limitations
- The authors state that their studies used a simple bread meal and may not extrapolate directly to more complex meals containing a wider range of Fe absorption inhibitors and enhancers; they also note that different herb tea concentrations contained different polyphenol types, which may explain the less clear polyphenol–absorption relationship for herb teas.
- The authors state that the important public-health question is whether regular consumption affects Fe status, but their single-meal studies cannot resolve this, and population evidence is mixed.
- Evident from the text: the findings are short-term absorption measurements rather than clinical iron-status outcomes, each study had only 8–10 subjects, and the wide serum ferritin range with five Fe-deficient women may influence absorption responses.
Model-written summary. Check it against the paper before relying on it.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
6 of 21 cited sources checked · 4 supported · 0 flagged · accuracy not yet measured
- Premisecitation
A significant negative correlation has been reported between the total polyphenol content of vegetable foods and absorption of their Fe content in man.
“Fe absorption from other vegetables rich in polyphenols, such as spinach and aubergine, has also been observed to be low and a significant negative correlation has been reported between the total polyphenol content of vegetable foods and absorption of their Fe content in man (Gillooly et al. 1983).”
Quote in the paperNot a substantial claim1 of 1 sources checked- cites Gillooly et al. 1983 source
- Premisecitation
A major cause of Fe deficiency is impaired absorption of non-haem Fe due to potent inhibitors such as phytic acid or polyphenol compounds in many plant foods.
“A major cause of Fe deficiency is the impaired absorption of non-haem Fe (Charlton & Bothwell, 1983) due to the presence of potent inhibitors of absorption such as phytic acid or polyphenol compounds in many plant foods (Fairweather-Tait & Hurrell, 1996).”
Quote in the paperSubstantial claim1 of 2 sources checked - Study design and conductcitation
The added radio-Fe uniformly labels all the non-haem food Fe in the meal.
“The added radio-Fe uniformly labels all the non-haem food Fe in the meal.”
Quote in the paperSubstantial claim1 of 1 sources checked- cites Cook et al. 1972 source
The Introduction and Discussion (pages unavailable in our copy) say the extrinsic radioiron tag can assess absorption from a common pool of nonheme iron in a meal. They do not show that added radioiron uniformly labels all nonheme food iron; the Discussion reports that absorption of the extrinsic tag was about 10% greater than absorption of the intrinsic tag. (LLM, conf=0.87)
Experimental — accuracy not yet measured
- Findingown data
In studies 1-3, black tea had the greatest inhibitory effect on Fe absorption.
“In studies 1-3 (Table 2) which compared peppermint teas, cocoa and black tea, the black tea had the greatest inhibitory effect on Fe absorption.”
Quote in the paperSubstantial claim - Findingown data
Compared with a water control meal, beverages containing 20-50 mg total polyphenols/serving reduced Fe absorption from a bread meal by 50-70%.
“Compared with a water control meal, beverages containing 20-50 mg total polyphenols/serving reduced Fe absorption from the bread meal by 50-70 %, whereas beverages containing 100-400 mg total polyphenols/serving reduced Fe absorption by 60-90 %.”
- Also stated in: § Influence of polyphenols on iron absorption · hedged
“Despite these differences, our results would indicate that any beverage providing 20-50 mg total polyphenols would reduce Fe absorption from a bread meal by 50-70 %, whereas beverages containing 100-400 mg total polyphenols would reduce Fe absorption by 60-90 %.”
Quote in the paperSubstantial claim - Also stated in: § Influence of polyphenols on iron absorption · hedged
- Findingown data
Percentage Fe absorption from black tea with bread (0.83%) was slightly but not significantly lower than from black tea alone (1.00%).
“Percentage Fe absorption from black tea with bread (0⋅83 %) (study 7, Table 2) was slightly but not significantly (P Ͼ 0⋅05) lower than from black tea alone (1⋅00 %).”
Quote in the paperNot a substantial claim - Findingown data
Black tea inhibited Fe absorption by 79-94%.
“Inhibition by black tea was 79-94 %, peppermint tea 84 %, pennyroyal 73 %, cocoa 71 %, vervain 59 %, lime flower 52 % and camomile 47 %.”
Quote in the paperSubstantial claim - Findingown data
Even a 5% concentration of the original black tea, containing only 20 mg polyphenol/serving, still reduced Fe absorption by almost 70% (absorption ratio compared with water 0.34).
“However, even a 5 % concentration of the original black tea, containing only 20 mg polyphenol/ serving, still reduced Fe absorption by almost 70 % (absorption ratio compared with the water meal 0⋅34), demonstrating the potent inhibitory effect of black tea polyphenols on Fe absorption.”
Quote in the paperSubstantial claim - Findingown data
At low polyphenol concentrations (about 50 mg/serving), black tea was more inhibitory to Fe absorption than the herb teas camomile and lime flower.
“At low polyphenol concentrations (about 50 mg/serving) black tea was more inhibitory to Fe absorption than the herb teas, camomile and lime flower, however, at higher polyphenol concentrations (about 200 mg/serving), black tea and peppermint tea were equally inhibitory.”
Quote in the paperNot a substantial claim - Findingown data
At higher polyphenol concentrations (about 200 mg/serving), black tea and peppermint tea were equally inhibitory.
“At low polyphenol concentrations (about 50 mg/serving) black tea was more inhibitory to Fe absorption than the herb teas, camomile and lime flower, however, at higher polyphenol concentrations (about 200 mg/serving), black tea and peppermint tea were equally inhibitory.”
Quote in the paperNot a substantial claim - Findingown data
Adding milk to coffee had no influence on Fe absorption (absorption ratio 1.04; P>0.05).
“Adding milk to tea increased absorption slightly to 0⋅96 % (absorption ratio 1⋅36; P Ͻ 0⋅05) but had no influence on Fe absorption from coffee (absorption ratio 1⋅04; P Ͼ 0⋅05).”
Quote in the paperSubstantial claim - Findingown data
Camomile inhibited Fe absorption by 47%.
“Inhibition by black tea was 79-94 %, peppermint tea 84 %, pennyroyal 73 %, cocoa 71 %, vervain 59 %, lime flower 52 % and camomile 47 %.”
Quote in the paperNot a substantial claim - Findingown data
Consuming bread with water reduced Fe absorption from 29.4% to 8.6% (3-fold lower; absorption ratio 3.40; P<0.001).
“Fe absorption from bread and water however (8⋅64 %) was 3-fold lower than from water alone (29⋅4 %; absorption ratio 3⋅40; P Ͻ 0⋅001).”
- Also stated in: § Iron absorption from beverages alone · plain
“Although the white bread rolls would be expected to contain little or no phytic acid, Fe absorption from water was reduced from 29⋅4 to 8⋅6 % when consumed with bread.”
Quote in the paperNot a substantial claim - Also stated in: § Iron absorption from beverages alone · plain
- Findingown data
At an identical concentration of total polyphenols, black tea was equally inhibitory to peppermint tea.
“At an identical concentration of total polyphenols, black tea was more inhibitory than cocoa, and more inhibitory than herb teas camomile, vervain, lime flower and pennyroyal, but was of equal inhibition to peppermint tea.”
Quote in the paperSubstantial claim - Findingown data
Adding milk to coffee and tea had little or no influence on their inhibitory nature.
“Adding milk to coffee and tea had little or no influence on their inhibitory nature.”
- Also stated in: § Results · plain
“The addition of milk had little or no effect on the inhibitory nature of tea or coffee (study 6).”
Quote in the paperSubstantial claim - Also stated in: § Results · plain
- Findingcitation
Assam tea, peppermint tea and cocoa inhibited Fe absorption by 84-97% in the absence of the bread roll.
“Assam tea, peppermint tea and cocoa inhibited Fe absorption by 84-97 % in the absence of the bread roll (study 8, Table 2).”
Quote in the paperSubstantial claim - Findingown data
At an identical concentration of total polyphenols, black tea was more inhibitory than cocoa.
“At an identical concentration of total polyphenols, black tea was more inhibitory than cocoa, and more inhibitory than herb teas camomile, vervain, lime flower and pennyroyal, but was of equal inhibition to peppermint tea.”
- Also stated in: § Results · plain
“At equivalent polyphenol concentrations, black tea was more inhibitory than white wine, red wine and cocoa.”
Quote in the paperSubstantial claim - Also stated in: § Results · plain
- Findingown data
Black tea was very inhibitory even at low concentrations.
“Black tea was very inhibitory even at low concentrations.”
Quote in the paperSubstantial claim - Findingown data
Peppermint tea inhibited Fe absorption by 84%.
“Inhibition by black tea was 79-94 %, peppermint tea 84 %, pennyroyal 73 %, cocoa 71 %, vervain 59 %, lime flower 52 % and camomile 47 %.”
Quote in the paperNot a substantial claim - Findingown data
Vervain inhibited Fe absorption by 59%.
“Inhibition by black tea was 79-94 %, peppermint tea 84 %, pennyroyal 73 %, cocoa 71 %, vervain 59 %, lime flower 52 % and camomile 47 %.”
Quote in the paperNot a substantial claim - Findingown data
At an identical concentration of total polyphenols, black tea was more inhibitory than herb teas camomile, vervain, lime flower and pennyroyal.
“At an identical concentration of total polyphenols, black tea was more inhibitory than cocoa, and more inhibitory than herb teas camomile, vervain, lime flower and pennyroyal, but was of equal inhibition to peppermint tea.”
Quote in the paperSubstantial claim - Findingown data
Beverages containing 100-400 mg total polyphenols/serving reduced Fe absorption from a bread meal by 60-90%.
“Compared with a water control meal, beverages containing 20-50 mg total polyphenols/serving reduced Fe absorption from the bread meal by 50-70 %, whereas beverages containing 100-400 mg total polyphenols/serving reduced Fe absorption by 60-90 %.”
- Also stated in: § Influence of polyphenols on iron absorption · hedged
“Despite these differences, our results would indicate that any beverage providing 20-50 mg total polyphenols would reduce Fe absorption from a bread meal by 50-70 %, whereas beverages containing 100-400 mg total polyphenols would reduce Fe absorption by 60-90 %.”
Quote in the paperSubstantial claim - Also stated in: § Influence of polyphenols on iron absorption · hedged
- Findingown data
Fe absorption from the bread meal with black tea was 0.71% compared with 2.81% with coffee.
“Fe absorption from the bread meal with black tea was 0⋅71 % compared with 2⋅81 % with coffee.”
Quote in the paperSubstantial claim - Findingown data
The polyphenol-containing beverages tested (herb teas, black tea, coffee and cocoa) are potent inhibitors of non-haem Fe absorption.
“All beverages were potent inhibitors of Fe absorption and reduced absorption in a dose-dependent fashion depending on the content of total polyphenols.”
- Also stated in: § Abstract · boosted
“Our findings demonstrate that herb teas, as well as black tea, coffee and cocoa can be potent inhibitors of Fe absorption.”
Quote in the paperSubstantial claim - Also stated in: § Abstract · boosted
- Findingown data
Pennyroyal inhibited Fe absorption by 73%.
“Inhibition by black tea was 79-94 %, peppermint tea 84 %, pennyroyal 73 %, cocoa 71 %, vervain 59 %, lime flower 52 % and camomile 47 %.”
Quote in the paperNot a substantial claim - Findingcitation
Coffee is less inhibitory to Fe absorption than tea.
“As in other studies (Hallberg & Rossander, 1982;Morck et al. 1983), we found coffee to be less inhibitory to Fe absorption than tea.”
Quote in the paperNot a substantial claim0 of 2 sources checked- cites Hallberg & Rossander, 1982
- cites Morck et al. 1983 source
- Findingown data
Adding milk to tea increased Fe absorption slightly to 0.96% (absorption ratio 1.36; P<0.05).
“Adding milk to tea increased absorption slightly to 0⋅96 % (absorption ratio 1⋅36; P Ͻ 0⋅05) but had no influence on Fe absorption from coffee (absorption ratio 1⋅04; P Ͼ 0⋅05).”
Quote in the paperNot a substantial claim - Findingown data
Bread had little influence on the inhibitory effect of black tea.
“Bread likewise had little influence on the inhibitory effect of black tea although adding it to water greatly reduced Fe absorption (study 7).”
Quote in the paperNot a substantial claim - Findingown data
All herb teas and cocoa significantly reduced Fe absorption from the bread meal.
“All herb teas and cocoa also significantly reduced Fe absorption from the bread meal.”
Quote in the paperSubstantial claim - Findingown data
Lime flower inhibited Fe absorption by 52%.
“Inhibition by black tea was 79-94 %, peppermint tea 84 %, pennyroyal 73 %, cocoa 71 %, vervain 59 %, lime flower 52 % and camomile 47 %.”
Quote in the paperNot a substantial claim - Findingown data
Fe absorption from black tea and bread was similar to that from tea alone (0.83 vs 1.00%; absorption ratio 1.21; NS).
“Fe absorption from black tea and bread was similar to that from tea alone (0⋅83 v. 1⋅00 %; absorption ratio 1⋅21; NS).”
Quote in the paperNot a substantial claim - Findingown data
At equivalent polyphenol concentrations, black tea was more inhibitory than white wine, red wine and cocoa.
“At equivalent polyphenol concentrations, black tea was more inhibitory than white wine, red wine and cocoa.”
Quote in the paperSubstantial claim - Findingown data
Cocoa inhibited Fe absorption by 71%.
“Inhibition by black tea was 79-94 %, peppermint tea 84 %, pennyroyal 73 %, cocoa 71 %, vervain 59 %, lime flower 52 % and camomile 47 %.”
Quote in the paperSubstantial claim - Findingown data
Fe absorption reduction by the test beverages was dose-dependent on their total polyphenol content.
“All beverages were potent inhibitors of Fe absorption and reduced absorption in a dose-dependent fashion depending on the content of total polyphenols.”
- Also stated in: § Results · plain
“Polyphenols from the different beverages inhibited Fe absorption in a dose-dependent fashion and relative Fe absorption from different concentrations of polyphenols fitted best onto the curve following a potential law (relative Fe absorption ¼ 2 × (mg polyphenol/serving) -0⋅5 ).”
Quote in the paperSubstantial claim - Also stated in: § Results · plain
- Interpretationown data
Our results with cocoa, red wine and herb teas do not support the conclusion of Brune et al. (1989) that flavonoids and their polymers would not interfere with Fe absorption in man.
“Our results with cocoa, red wine and herb teas would not support this conclusion.”
Quote in the paperSubstantial claim0 of 1 sources checked- cites Brune et al. (1989)
- Premisenone given
Red wine polyphenols are less inhibitory than the phenolics of tea or coffee.
“Red wine polyphenols would appear to be less inhibitory than the phenolics of tea or coffee.”
Quote in the paperNot a substantial claim - Premisecitation
A serving of yod kratin reduced Fe absorption from a composite meal of rice, fish and vegetables by almost 90%.
“On the other hand a serving of yod kratin (leaves of the lead tree, Leucaena glauca), a vegetable consumed widely in Thailand and that is high in phenolics, reduced Fe absorption from a composite meal of rice, fish and vegetables by almost 90 % (Tuntawiroon et al. 1991).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Tuntawiroon et al. 1991 source
- Interpretationown data
The study's results may not be directly extrapolated to more complex meals containing a wider range of Fe absorption inhibitors and enhancers.
“Our studies, however, were made using a simple bread meal and it may not be possible to extrapolate our results directly to more complex meals containing a wider range of Fe absorption inhibitors and enhancers.”
Quote in the paperSubstantial claim - Premisecitation
In the USA, coffee and tea drinking could not be found to contribute significantly to the 5.3% anaemia diagnosed in >11,000 participants of NHANES II.
“In the USA, coffee and tea drinking could not be found to contribute significantly to the 5⋅3 % anaemia that was diagnosed in the Ͼ11 000 participants of the Second National Health and Nutrition Education Survey (NHANES II) (Mehta et al. 1992).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Mehta et al. 1992 source
- Interpretationown data
All major types of food polyphenols can strongly inhibit dietary non-haem Fe absorption.
“Our results indicate that all major types of food polyphenols can strongly inhibit dietary non-haem Fe absorption.”
Quote in the paperSubstantial claim - Interpretationown data
Black tea polyphenols are more inhibitory than polyphenols from herb teas, cocoa or wine.
“Our results (Fig. 1) indicate that black tea polyphenols are more inhibitory than the polyphenols from herb teas, cocoa or wine.”
Quote in the paperSubstantial claim
- May combine two claims. 9
- Classified as probably not a substantial claim. 5
May combine two claims.
PremisecitationConsumption of black tea and coffee has been shown to strongly inhibit Fe absorption from composite meals, with coffee having about half the inhibitory effect of tea.
“The consumption of black tea and coffee has been shown to strongly inhibit Fe absorption from composite meals (Disler et al. 1975;Hallberg & Rossander, 1982;Morck et al. 1983), with coffee having about half the inhibitory effect of tea.”
Quote in the paperSubstantial claim1 of 3 sources checked- cites Disler et al. 1975 source
The Abstract and the section on non-haem food iron report that tea inhibited iron absorption from bread and a rice meal with potato and onion soup. The Discussion mentions only unpublished preliminary observations that coffee has a similar effect; it does not establish coffee’s effect on composite meals or say it is half as inhibitory as tea. (LLM, conf=0.88)
Experimental — accuracy not yet measured - cites Hallberg & Rossander, 1982
- cites Morck et al. 1983 source
Classified as probably not a substantial claim.
Study design and conductcitationFe absorption was measured using the extrinsic tag radio-Fe technique with 55Fe and 59Fe.
“Fe absorption was measured using the extrinsic tag radio-Fe technique with 55 Fe and 59 Fe (Cook et al. 1972).”
Quote in the paperSubstantial claim1 of 1 sources checked- cites Cook et al. 1972 source
May combine two claims.
PremisecitationRed wine and cocoa, as well as various vegetables with a high polyphenol content, have been reported to inhibit Fe absorption.
“Other beverages such as red wine (Bezwoda et al. 1985;Cook et al. 1995) and cocoa (Gillooly et al. 1984), as well as various vegetables with a high polyphenol content (Gillooly et al. 1983;Tuntawiroon et al. 1991), have also been reported to inhibit Fe absorption.”
Quote in the paperSubstantial claim1 of 3 sources checkedMay combine two claims.
Findingown dataCompared with the water control meal, the absorption ratios were peppermint 0.16, pennyroyal 0.27, cocoa 0.29, vervain 0.41, lime flower 0.48 and camomile 0.53.
“Compared with the water control meal, the absorption ratios were: peppermint 0⋅16, pennyroyal 0⋅27, cocoa 0⋅29, vervain 0⋅41, lime flower 0⋅48 and camomile 0⋅53.”
Quote in the paperSubstantial claimMay combine two claims.
Findingown dataInhibition by Assam tea, peppermint tea and cocoa in the absence of the bread roll (84-97%) is much higher than the 20-25% inhibition reported for red wine in a previous study.
“This is much higher than the 20-25 % inhibition reported for red wine in our previous study (Cook et al. 1995) but indicates that a polyphenol-Fe complex was formed in the intestinal lumen and that Fe within the complex was unavailable for absorption.”
Quote in the paperSubstantial claim0 of 1 sources checked- cites Cook et al. 1995 source
May combine two claims.
Findingown dataPolyphenols from different beverages inhibited Fe absorption in a dose-dependent fashion, and relative Fe absorption from different concentrations of polyphenols fitted best onto a potential-law curve: relative Fe absorption = 2 × (mg polyphenol/serving)^-0.5.
“Polyphenols from the different beverages inhibited Fe absorption in a dose-dependent fashion and relative Fe absorption from different concentrations of polyphenols fitted best onto the curve following a potential law (relative Fe absorption ¼ 2 × (mg polyphenol/serving) -0⋅5 ).”
Quote in the paperSubstantial claimMay combine two claims.
FindingcitationIn the absence of the bread roll, Fe absorption from black tea, peppermint and cocoa was still far lower than from water alone, with absorption ratios 0.03, 0.16 and 0.06 respectively.
“In the absence of the bread roll, Fe absorption from black tea, peppermint and cocoa was still far lower than from water alone, the absorption ratios being 0⋅03 for black tea, 0⋅16 for peppermint and 0⋅06 for cocoa (study 8).”
Quote in the paperSubstantial claimMay combine two claims.
Interpretationown dataThe inhibitory phenolic compounds include phenolic acids (such as chlorogenic acid from coffee), monomeric flavonoids (such as found in herb teas), and complex polymerization products (such as found in black tea and cocoa).
“The inhibitory phenolic compounds would appear to include phenolic acids, such as chlorogenic acid from coffee, monomeric flavonoids such as found in herb teas, and the complex polymerization products found in black tea and cocoa.”
Quote in the paperSubstantial claimClassified as probably not a substantial claim.
Study design and conductnone givenPaired tests were used to compare absorption from selected test meals within each study by determining whether the mean log absorption ratios differed significantly from zero.
“Paired tests were used to compare absorption from selected test meals within each study by determining whether the mean log absorption ratios differed significantly from zero.”
Quote in the paperSubstantial claimProbably not a substantial claim: may not pass S3 (load-bearing).
Study design and conductnone givenFe was determined by atomic absorption spectroscopy after dry ashing.
“Fe was determined by atomic absorption spectroscopy after dry ashing.”
Quote in the paperNot a substantial claimMay combine two claims.
PremisecitationTea-drinking by infants in Israel and coffee-drinking by pregnant women in Costa Rica have been shown to have a negative effect on Fe status.
“Tea-drinking by infants in Israel (Merhav et al. 1985) and coffee-drinking by pregnant women in Costa Rica (Munoz et al. 1988) have been shown to have a negative effect on Fe status.”
Quote in the paperNot a substantial claim0 of 2 sources checkedProbably not a substantial claim: may not pass S3 (load-bearing).
Study design and conductcitationCoffee was analysed for chlorogenic acid by the AOAC method.
“Coffee was analysed for chlorogenic acid by the AOAC method (Association of Official Analytical Chemists, 1990).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Association of Official Analytical Chemists, 1990
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
Probably not a substantial claim: may not pass S3 (load-bearing).
Study design and conductcitationTotal polyphenols were measured using the Folin-Ciocalteau method with catechin as a standard.
“Total polyphenols were measured in the tea, herb teas and cocoa beverages using the Folin-Ciocalteau method (Singleton & Rossi, 1965) with catechin as a standard.”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites Singleton & Rossi, 1965 source
May combine two claims.
InterpretationreasoningThe results indicate that a polyphenol-Fe complex was formed in the intestinal lumen and that Fe within the complex was unavailable for absorption.
“This is much higher than the 20-25 % inhibition reported for red wine in our previous study (Cook et al. 1995) but indicates that a polyphenol-Fe complex was formed in the intestinal lumen and that Fe within the complex was unavailable for absorption.”
Quote in the paperSubstantial claim- Rests on an assumption: Polyphenol compounds can complex with Fe in the intestinal lumen, making Fe unavailable for absorption.
The paper relies on this without support.
Polyphenol compounds can complex with Fe in the intestinal lumen, making Fe unavailable for absorption.
“The phenolic compounds are released from the food or beverage during digestion, and can complex with Fe in the intestinal lumen making it unavailable for absorption.”
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Self-citationSynthesis and spectroscopic characterization of gallic acid and some of its azo complexes
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- Authors
- Hurrell, R. F., Reddy, M., & Cook, J. D.
- Affiliations
- ETH Zurich (CH)
- Iowa State University (US)
- University of Kansas Medical Center (US)
- Corresponding author
- Hurrell, Richard F.
- ORCID
- Hurrell, Richard F.
- Venue
- British Journal of Nutrition
- Publisher
- Cambridge University Press (CUP)
- Published
- 1999-04
- Volume
- 81
- Issue
- 4
- Pages
- 289-295
- ISSN
- 0007-1145 (ISSN-L)
- 1475-2662
- OpenAlex
- W2148247285
- Semantic Scholar
- 23e567ba42e8321bbad2b334f344eea08d5fb6bc
- Cited by
- 490
- References
- 60
- Citations by year
- 2026: 23 · 2025: 15 · 2024: 17 · 2023: 16 · 2022: 19 · 2021: 23 · 2020: 20 · 2019: 19 · 2018: 18 · 2017: 20 · 2016: 16 · 2015: 22 · 2014: 22 · 2013: 35 · 2012: 21
- FWCI
- 5.29
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- British Journal Of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- reroDoc Digital Library (submittedVersion)
- Repository for Publications and Research Data (ETH Zurich) (submittedVersion, other-oa)
- Iowa State University Digital Repository (Iowa State University) (submittedVersion)
- ETH Zürich Research Collection
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Health Sciences › Medicine › Hematology › Iron Metabolism and Disorders
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Keywords
- polyphenols, iron absorption inhibition, black tea, Theobroma cacao, coffee, peppermint tea, Mentha pulegium, Verbena officinalis, chamomile, flavonoids, phenolic acids, chlorogenic acid, dietary iron, milk
- MeSH terms
- Adult, Animals, Beverages, Bread, Coffee, Dose-Response Relationship, Drug, Erythrocytes, Female, Humans, Intestinal Absorption, Iron, Male, Milk, Phenols, Tea
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Claims read by deepseek-v4.1-flash under definition version 3 (extract-v3) on 2026-11-01.
Classified by jev-1.13-20260917 (gold-guideline-v0.2) on 2026-11-01.
Cited sources are checked by gpt-6-sol.
Statistics and arithmetic are recomputed, not judged.
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