Two clinical trials investigating the effect of modulating two dietary components, tea containing polyphenols and vitamin D aimed at improving non-haem iron absorption and iron status recovery, were carried out in a cohort of healthy and iron deficient UK women, respectively. Tea has been shown to be a potent inhibitor of non-haem iron absorption but it remains unclear whether the timing of tea consumption relative to a meal influences iron bioavailability, with limited published evidence, especially in human trials. The aim of the first study was to investigate the effect of tea consumption on non-haem iron absorption and to assess the effect of time interval of tea consumption on non-haem iron absorption relative to an iron-containing meal, in a cohort of healthy female participants using a stable iron isotope (57Fe).
| Identifer | oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:705006 |
| Date | January 2017 |
| Creators | Ahmad Fuzi, Salma F. |
| Contributors | Mushtaq, Sohail |
| Publisher | University of Chester |
| Source Sets | Ethos UK |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Source | http://hdl.handle.net/10034/620397 |
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