Tea consumption and iron bioavailability in women
Research type
Research Study
Full title
Investigation into the inhibitory effects of tea consumption on iron bioavailability in a cohort of healthy UK women, using a stable iron isotope
IRAS ID
154775
Contact name
Sohail Mushtaq
Contact email
Sponsor organisation
University of Chester
Research summary
This is a non-randomised controlled trial in 12 healthy participants over a period of 70 days. The study will investigate the inhibition effect of tea consumption on non haem iron absorption with the use of an iron tracer. The study also aims to assess the effect of time variability of tea consumption on non haem iron absorption from a typical western breakfast.
There is evidence of lower iron absorption when a meal is given with tea, compared to water. There is also evidence from previous studies that the inhibition effect is higher when tea is consumed simultaneously with a meal, compared to in between meals. However, there are limited number of human studies investigating iron absorption and time interval particularly in the UK.
The study aims to recruit 12 healthy participants. The test meals will be given together with black tea labelled with iron tracer, at various time intervals which includes before, together and after the meals. Test meal given with water will be used as a control. Blood samples will be collected 14 days post dosage for each of the meals.
The study will take place at University of Chester, and participants will attend 6 clinics during the 70 day study. Prior to the start of study, participants will complete a 3-day food diary, where they will be given instructions by the researcher. In each clinic, weight and height will be measured, followed by a fasted blood sample and the administration of test meals.
REC name
North West - Greater Manchester East Research Ethics Committee
REC reference
14/NW/0310
Date of REC Opinion
12 Jun 2014
REC opinion
Further Information Favourable Opinion