Drinking tea may contribute to iron deficiency

Published in Gut 1975;16:193-200

Study title and authors:
The effect of tea on iron absorption.
P B Disler, S R Lynch, R W Charlton, J D Torrance, T H Bothwell, R B Walker, F Mayet

This study can be accessed at: http://gut.bmj.com/content/16/3/193.abstract?ijkey=270c240d0511e7808f6fcbbe6b6d5471ad362e48&keytype2=tf_ipsecsha

Disler concluded drinking tannin-containing beverages such as tea with meals may contribute to iron deficiency if the diet consists largely of vegetable foodstuffs.

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Recipe of the day


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Tannins from spices are associated with the low absorption of iron

Published in the Journal of the Science of Food and Agriculture Volume 33, Issue 1, pages 89–96, January 1982

Tannin content of foods commonly consumed in India and its influence on ionisable iron
Bagepalli S. Narasinga Rao, Tatineni Prabhavathi

This study can be accessed at: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2740330116/abstract

The study found that diets consumed in different parts of India have high tannin contents (mainly from spices) and the high level of tannin in these foods is associated with the low absorption of iron.

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Iron deficiency attributed to inadequate intakes of flesh foods combined with high intakes of dietary fiber, phytate, and tannins that inhibit absorption of dietary iron

This post includes a summary of a paper published in the American Journal of Clinical Nutrition Vol 44, 643-652 and a recipe for veal, carrot and chestnut ragout.

Books:

Study title and authors:

Iron status of predominantly lacto-ovo vegetarian East Indian immigrants to Canada: a model approach
GS Bindra and RS Gibson

This paper can be accessed at: http://www.ajcn.org/cgi/content/abstract/44/5/643
 
In summary, the high prevalence of iron deficiency noted in this study was attributed to inadequate intakes of readily available dietary iron from flesh foods combined with high intakes of dietary fiber, phytate, and tannins that inhibit absorption of dietary iron.
 
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Recipe of the day

Veal, Carrot and Chestnut Ragout

Ingrediets:

Food Mall: Veal Stew Meat

18 fresh chestnuts
2 1/2 pounds veal stew meat, cut into 2x1-inch pieces

4 tablespoons olive oil
1 1/2 cups chopped onion
1 1/2 tablespoons chopped garlic
1 bay leaf
2 1/2 cups canned low-salt chicken broth
3/4 cup dry white wine
6 medium carrots, peeled, cut into 1-inch pieces
3 tablespoons chopped fresh sage

Instructions:
Preheat oven to 400 deg. F. Using small sharp knife, cut an X in each chestnut. Place in roasting pan. Bake until tender and shells loosen, about 35 minutes. Cool slightly. Remove hard shell and papery brown skin from each nut. Set nuts aside.

Pat veal pieces dry with paper towels. Sprinkle with pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add veal to pot and cook until brown on all sides, about 10 minutes. Using slotted spoon, transfer veal to large bowl.

Heat 2 tablespoons oil in same pot. Add onion, garlic and bay leaf. Reduce heat to medium; cover and cook until onion is tender, stirring occasionally, about 5 minutes. Stir in broth and wine. Add veal and any accumulated juices from bowl. Bring to boil. Reduce heat. Cover; simmer 45 minutes, stirring occasionally.

Add carrots to stew. Cover and cook until carrots are almost tender, about 25 minutes. Uncover and cook until meat is very tender and liquid is reduced to thin sauce consistency, about 25 minutes longer. Stir in nuts and sage. Simmer until nuts are heated through, about 3 minutes. Discard bay leaf. Transfer ragout to bowl.

Veal, Carrot and Chestnut Ragout