- Nutritionists warn that excessive consumption of matcha, a popular Japanese green tea, can contribute to iron deficiency.
- The polyphenols in matcha, such as catechins and tannins, bind to non-haem iron found in plant-based foods, significantly reducing its absorption in the body.
- Vegetarians and vegans are particularly susceptible to this risk as their diets primarily rely on non-haem iron sources like lentils, tofu, and leafy greens.
- To mitigate the risk of iron deficiency, it is advised to avoid drinking matcha with meals, especially for those with plant-based diets or who are already iron deficient.
- Iron deficiency, also known as anaemia, can lead to symptoms such as tiredness, shortness of breath, and pale skin, and is common among teenage girls, vegans, and vegetarians.
IN FULL
Why your matcha obsession may be messing with your iron levels, nutritionists explain
