A lack of iron in the diet is the most common cause of anemia, notes Medline Plus, and getting the most iron in your diet means being aware of factors that inhibit its absorption in the body. Substances called polyphenols found abundantly in caffeinated beverages such as coffee and tea inhibit iron absorption. Although it is not the caffeine itself that may negatively impact iron-deficiency anemia, widely used caffeinated products contain substances that play a role.
Anemia
Anemia affects 2 billion people worldwide according to the World Health Organization. Most of the cases are caused by a lack of iron in the diet. When the body lacks iron, it can't produce the protein hemoglobin that helps carry oxygenated blood throughout the body and helps give blood its red color. Anemia symptoms include dizziness, weakness and irritability. Iron sources include grains, fruits and vegetables, but the richest and most easily absorbed iron -- heme iron -- is found in meat products such as chicken, beef and seafood.
Caffeinated Products and Polyphenols
The Food and Drug Administration estimates that 80 percent of Americans consume caffeine daily. Coffee and tea products make up a large portion of this intake. Besides caffeine, these beverages contain types of natural chemical compounds called polyphenols. Coffee is a rich source of the polyphenols called tannin and chlorogenic acid. Herbal teas contain chlorogenic acid, too, while black teas are rich in tannin. Other caffeinated products such as cocoa, particularly Swedish cocoa, are also rich in polyphenols.
Polyphenols and Iron Absorption
Polyphenols, not caffeine, are most concerning if you consume caffeinated products and are concerned about iron intake and anemia. These compounds naturally inhibit the body's ability to absorb iron. According to the Iron Disorders Institute, as much as 60 percent of iron can be inhibited by drinking 1 cup of coffee. It doesn't matter if the coffee is decaffeinated or not since it's not the caffeine that plays a role in iron inhibition. The Iron Disorders Institute notes that the polyphenols in tea and Swedish cocoa can inhibit iron absorption even more than coffee -- by as much as 90 percent.
Tips
Be aware that other common foods contain polyphenols, too, such as apples, walnuts, peppermint, blackberries, blueberries and strawberries. It's best to avoid consuming polyphenol-rich products 2 hours before and 2 hours after eating an iron-rich meal so your body can best absorb the iron. Other foods that impact your ability to increase iron in your diet are calcium-rich foods such as milk, yogurt and cheese. They inhibit the body's ability to absorb iron, so take caution in eating these foods along with or in close proximity to an iron-rich meal.
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