Contribution of coffee, and tea to anemia among NHANES II participants

Mehta, Sudha W.; Pritchard, Mary E.; Stegman, Charles E.

doi:10.1016/s0271-5317(05)80727-4

Cited by 23 publications

(15 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Previous studies [3,4] have shown that green or black tea dramatically decreased nonheme iron bioavailability in humans and rats. Moreover, it has been demonstrated that the iron status was low in people who regularly consumed tea [5,6]. In our precedent study [7], we have observed that a single dose of black tea decoction given ad libitum to rats for a middle period of time (2 weeks) significantly reduced the iron concentration in the total blood, liver and duodenum.…”

Section: Introductionmentioning

confidence: 54%

Effect of Green Tea Decoction on Long-Term Iron, Zinc and Selenium Status of Rats

Hamdaoui¹,

Chahed²,

Ellouze-Chabchoub³

et al. 2005

Ann Nutr Metab

View full text Add to dashboard Cite

Aims: The objective was to examine the effect of green tea decoction given at two different concentrations on the long-term (6 weeks) iron, zinc and selenium status of rats. Methods: During the experimental period, the rats were given ad libitum a basic diet + ultra pure water (control group), a basic diet + green tea decoction prepared from 50 g/l (tea 50 group), or a basic diet + green tea decoction prepared from 100 g/l (tea 100 group). The zinc and iron status was evaluated by determining their concentrations in the serum, blood precipitate, liver, spleen, femur, heart and kidney. Selenium status was evaluated by the serum selenium concentration and whole blood glutathione peroxidase activity. Results: Green tea decoction significantly reduced serum iron by 26% in the tea groups (p < 0.01). The blood precipitate of iron was significantly decreased by 25 and 41% in the tea 50 and tea 100 groups (p < 0.01), respectively. The reserve of iron stored in the liver, spleen and femur was significantly reduced in the tea 100 group by 32% (p < 0.02), 20% (p < 0.04) and 35% (p < 0.005), respectively. Moreover, the two concentrations of green tea significantly decreased the reserve of iron stored in the kidney (p < 0.005) and heart (p < 0.02). In contrast with its effects on iron status, green tea decoction significantly increased the serum zinc in the tea 100 group by 24% (p < 0.001). It also increased the blood precipitate of zinc by 50 (p < 0.01) and 75% (p < 0.0001) in tea 50 and tea 100 groups, respectively. In the kidney, heart and femur, zinc significantly increased in the tea groups dependent on the tea dose. Similarly, the high concentration of green tea decoction significantly increased the serum selenium concentration by 16% (p < 0.004). In addition, both concentrations of green tea decoction significantly increased the whole blood glutathione peroxidase activity by 102 and 130% (p < 0.01). Conclusion: Green tea decoction reduced the iron status and improved the zinc and selenium status of rats. These effects may constitute another beneficial effect of the green tea decoction which could play an important role in the antioxidant processes.

show abstract

Section: Introductionmentioning

confidence: 54%

Effect of Green Tea Decoction on Long-Term Iron, Zinc and Selenium Status of Rats

Hamdaoui¹,

Chahed²,

Ellouze-Chabchoub³

et al. 2005

Ann Nutr Metab

View full text Add to dashboard Cite

show abstract

“…These analyses were carried out with (Doyle et al, 1999;Pate et al, 1993;Root et al, 1999;Soustre et al, 1986) or without (Galan et al, 1985;Gibson, 1999;Van de Vijver et al, 1999) adjusting for other iron bioavailability factors. Other case -control studies (Kuvibidila et al, 1992;Mehta et al, 1992;Merhav et al, 1985;Razagui et al, 1991;Roebothan & Chandra, 1996) compared iron deficient (or anaemic) cases with non-iron deficient (and=or non-anaemic) controls with respect to tea consumption and other dietary habits. Only one experimental study in men Hb, haemoglobin; LIBD, low iron bioavailability diet; HIBD, high iron bioavailability diet.…”

Section: Discussionmentioning

confidence: 99%

“…Two studies were not included in the overview because analyses were not stratified according to these groups (Mehta et al, 1992;Yen & Su, 1999). Iron status of each study population was characterised by the percentage of iron deficient (ID) and=or iron deficient anaemic (IDA) subjects.…”

Section: Methodsmentioning

confidence: 99%

Tea consumption and iron status

Temme

Hoydonck

2002

Eur J Clin Nutr

View full text Add to dashboard Cite

OBJECTIVE:To give an overview of the association between tea consumption and iron status. METHODS: A PUBMED search was performed (up to June 2001) for all publications containing the words: tea and ferritin, h(a)emoglobin, iron status or an(a)emia. Sixteen studies were evaluated in groups with high (infants, children and premenopausal women) or low prevalence of iron deficiency (men and the elderly). RESULTS AND DISCUSSION: Of the 16 studies reviewed, six included infants and children, six premenopausal women, two men and two the elderly. In study groups with high prevalence of iron deficiency, tea consumption was inversely associated with serum ferritin and=or haemoglobin. The association disappeared when adjusting for confounding (dietary) factors, except for one study including 40% of iron deficient women. In groups with low prevalence of iron deficiency, tea consumption was not inversely associated with serum ferritin and=or haemoglobin. In those at risk for iron overload, such as middle-aged men, tea consumption may lower serum ferritin concentrations as reported in one study. This finding awaits further confirmation. CONCLUSION: This overview shows that tea consumption does not influence iron status in Western populations in which most people have adequate iron stores as determined by serum ferritin concentrations. Only in populations of individuals with marginal iron status does there seem to be a negative association between tea consumption and iron status.

show abstract

“…It has to be noted, however, that also their vitamin C consumption was significantly lower. Data from the NHANES II study (Mehta et al, 1992) showed similar results, but tea and coffee intake were not separated and dietary intake was assessed using only one 24-h recall, which is probably not enough to estimate intake when relating these data to measures of health and disease (Mennen et al, 2002). Another study from the US among female runners also showed an inverse association between serum-ferritin and tea/coffee consumption, but no correction was made for other factors (Pate et al, 1993).…”

Section: Iron Status In French Adults L Mennen Et Almentioning

confidence: 93%

Consumption of black, green and herbal tea and iron status in French adults

et al. 2007

View full text Add to dashboard Cite

Objective: A number of potential health effects have lately been accorded to tea consumption. It is, however, not clear whether an increase in tea consumption increases the risk of iron depletion in a normal apparently healthy adult population. We have therefore evaluated this. Design: Cross-sectional study. Subjects: A total of 954 men (aged 52-68 years) and 1639 women (aged 42-68 years), who were participants of SU.VI.MAX Study, completed a detailed questionnaire on tea consumption. To determine the iron status of the participants, a venous blood sample was drawn and serum-ferritin was measured. Iron depletion was defined as a serum ferritin concentration o16 mg/l. Three 1-day food records were used to estimate the intake of other dietary enhancing or inhibiting factors of iron absorption, which were included in the logistic regression models. Results: The mean serum-ferritin concentration was not related to black, green and herbal tea consumption in men, pre-or postmenopausal women. Also the risk of iron depletion was in the multivariate model not related to any kind of tea drinking or to the strength of tea, the infusion time or the time of tea drinking. Conclusions: The data suggest that normal apparently healthy adults are not at risk of iron depletion owing to any kind of tea drinking. Sponsorship: The SU.VI.M.AX project received financial support from public and private sectors. Special support was received from Unilever Bestfoods France (UBF) and to the

show abstract

Contribution of coffee, and tea to anemia among NHANES II participants

Cited by 23 publications

References 9 publications

Effect of Green Tea Decoction on Long-Term Iron, Zinc and Selenium Status of Rats

Effect of Green Tea Decoction on Long-Term Iron, Zinc and Selenium Status of Rats

Tea consumption and iron status

Consumption of black, green and herbal tea and iron status in French adults

Contact Info

Product

Resources

About