Anemia is a disorder characterized by low oxygen levels in the blood. Symptoms of anemia include fatigue, weakness, and paleness. One cause of anemia is iron deficiency. Iron is necessary for oxygen to bind to hemoglobin, the active component of red blood cells. Certain foods can block absorption of iron thereby causing anemia or iron deficiency as a side effect.
Coffee and Tea
Tannic acid in coffee and tea blocks iron absorption, possibly even by fifty percent. It does not matter whether the products are caffeinated or decaffeinated. Cocoa also contains tannic acid, but much less than coffee or tea. Tannic acid likely binds to iron itself thereby preventing it from being absorbed.
Spinach
Spinach contains oxalic acid, which binds to free iron and prevents iron absorption in the body. The vegetables chard and rhubarb also contain oxalic acid.
Legumes
Legumes contain a chemical called phytic acid, which inhibits iron absorption. Legumes include beans, lentils, peanuts, soy, carob, peas and alfalfa. Since soy is a legume, vegetarians are highly prone to developing anemia and iron absorption blockade, because soy is used as substitute for meat in tofu and other products. Beans also contain oxalic acid.
Whole Grains and Bran
Whole grains and rice contain a chemical called phytic acid, which blocks iron absorption. The whole grains buckwheat and amaranth contain oxalic acid.
Dairy
Calcium and phosphorus in milk and other dairy products including yogurt, cheese and ice cream can block iron absorption.
Processed Foods
Ethylenediaminetetraacetic acid is a preservative used in processed foods that can block iron absorption, because it is a chelator that binds to iron.
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