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GMJ News > GMJ Briefs > Polyphenols in Beverages Significantly Impair Iron Absorption, But Vitamin C Offers a Simple Solution

Polyphenols in Beverages Significantly Impair Iron Absorption, But Vitamin C Offers a Simple Solution

GMJ
Last updated: 03/06/2026 11:40
By
Prof. Giorgi Pkhakadze
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1 Min Read
Scientific illustration showing polyphenol molecules binding to iron in digestive system
New research reveals how coffee and tea reduce iron absorption by up to 94% through polyphenol binding. Study identifies vitamin C as effective counteraction strategy.
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1 min read|123 words

Recent research has quantified a well-documented but often underappreciated interaction: coffee and tea consumption with meals substantially reduces dietary iron absorption through polyphenol binding mechanisms. Studies using radio-labeled iron in controlled human subjects demonstrate reductions ranging from 47% to 94% depending on beverage type and polyphenol concentration.

The encouraging news for clinicians and patients concerns mitigation strategies. Vitamin C supplementation can counteract this inhibitory effect by a factor of 3 to 6 fold, effectively restoring iron bioavailability even in the presence of high polyphenol beverages. This finding has direct clinical implications for managing iron deficiency anemia, particularly in populations with limited dietary diversity or those relying on plant-based iron sources.

Understanding these nutrient interactions enables more precise dietary counseling and optimized therapeutic outcomes in iron supplementation protocols.

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  • Vitamin C · Ingredient
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ByProf. Giorgi Pkhakadze
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Prof. Giorgi Pkhakadze, MD, MPH, PhD, is Editor-in-Chief of the Georgian Medical Journal and Chair of the Public Health Institute of Georgia (PHIG). He is Professor and Head of the Department of Social and Behavioural Sciences at David Tvildiani Medical University, and Secretary/Treasurer of the UEMS Section of Public Health. ORCID: 0000-0001-7609-4515.

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