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
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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DOI：
10.3945/ajcn.117.161364
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发表时间：
2017-12-01
影响因子：
7.1
通讯作者：
Mushtaq, Sohail
中科院分区：
文献类型：
--
作者：
Fuzi, Salma F. Ahmad;Koller, Dagmar;Mushtaq, Sohail
背景：茶已被证明是一种有效的非血红素铁吸收抑制剂，但目前尚不清楚喝茶的时间相对于用餐是否会影响铁的生物利用度。目的：本研究的目的是利用稳定同位素（Fe-57）研究一组含铁丰富、非贫血的女性受试者，每隔1小时喝茶对含铁膳食中非血红素铁吸收的影响。设计：12名女性（平均+/- SD年龄：24.8 +/- 6.9岁）在3个不同的时间点被给予标有4 mg Fe-57作为FeSO4的标准稀饭，每次试验餐（TM）间隔14天。TM与水（TM-1）一起给药，同时给茶（TM-2），餐后1小时给茶（TM-3）。采集空腹静脉血进行铁同位素分析和铁状态生物标志物测定。用红细胞铁掺入法估计铁的分级吸收。结果:铁的吸收是5.7% + / - 8.5% (TM-1), 3.6% + / - 4.2% (TM-2),和5.7% + / - 5.4% (TM-3)。饭后1 h喝茶（TM-3）比饭后同时喝茶（TM-2）的平均铁吸收率（2.2%）显著提高（P = 0.046）。与水相比，茶的抑制作用降低了50%，从37.2% （TM-2）降至18.1% （TM-3）。结论：本研究表明，与含铁粥同时饮用茶会导致非血红素铁吸收减少，并且在用餐和喝茶之间间隔1小时会减弱抑制作用，导致非血红素铁吸收增加。这些发现不仅对铁缺乏症的管理很重要，而且还应该为饮食建议提供参考，特别是对那些有缺铁风险的人。
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 (Fe-57).Design: Twelve women (mean +/- SD age: 24.8 +/- 6.9 y) were administered a standardized porridge meal extrinsically labeled with 4 mg Fe-57 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% +/- 8.5% (TM-1), 3.6% +/- 4.2% (TM-2), and 5.7% +/- 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 similar to 50% 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.