Document Type : Original research articles
Authors
1
Nutrition and Food Science Dep. Faculty of Home Economic, Menoufia University, Egypt
2
Nutrition and Food Science Dep. Faculty of Home Economic, Menoufia University, Egypt.
Abstract
Commercial
beverages, specifically coffee and tea, contain polyphenolic compounds, including caffeine, catechins, and chlorogenic acids. These compounds can form complexes with iron, enhance gastric acid production, and inhibit iron absorption within the gastrointestinal tract, particularly non-heme iron. This study aims to investigate the effects of selected beverages on the absorption of nano-iron and various hematological parameters in male rats. Thirty male rats were provided with a basal diet enriched with nano-iron at a concentration of 35 μg Fe/kg body weight, with the dietary iron being replaced accordingly. The rats were divided into five distinct groups. The first group was the positive control group, which received only the nano-iron diet. The remaining groups were administered the nano-iron diet with 2.5 mL of tea, coffee, cocoa, or Nescafe three times a day over four weeks. Several parameters were assessed, including CBC, serum iron (SI), serum ferritin (SF), and liver enzyme levels. Iron intake, fecal iron content, and absorption were also meticulously examined. The findings indicated that tea significantly reduced iron absorption efficiency, recorded at 40.18%. In contrast, coffee and cocoa demonstrated moderate iron absorption rates of 45.33% and 42.26%, respectively, while Nescafe exhibited the lowest absorption rate at 32.24%. Furthermore, regular consumption of these beverages appeared to influence hematological parameters, with Nescafe having the most substantial effect, followed by tea and coffee. In conclusion, this study demonstrates that tea and Nescafe are significant inhibitors of iron absorption. This characteristic should be considered when developing dietary recommendations for iron nutrition
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