(The original concentrations of iron in the two wines were low, being 1.01-1.08 mg/l (red wine) and 0.13-0.20 (white wine]. The geometric mean absorption from red wine was only 20% of that from the alcohol solution whilst more than 4 times as much was absorbed from white wine as from the alcohol.
"Wine consumption, for a normal person, would not interfere with iron. The absorption of iron is highly regulated in response to one's needs. If the iron level in the body goes down, the efficiency of the absorption of iron increases.
Believe it or not, heavy alcohol use can actually cause excess iron levels in the body. And this is one of the few cases where even mild drinking can impact your iron levels.
Stouts, porters, and other darker beers contain the highest concentrations of iron.
Red wine is widely believed to be a healthier choice than white wine, but this is based on limited data and speculative reports, according to experts quoted in a January 28, 2022 Wall Street Journal article.
Pinot Noir is rated as the healthiest wine because of the high levels of resveratrol. It is made of grapes with thin skin, has low sugar, fewer calories, and low alcohol content. Sagrantino made in Italy contains the highest concentration of antioxidants and is packed with tannins.
White wine can be healthy for you as long as you consume it in small amounts. To achieve these potential health benefits from white wine while consuming it in moderation, the American Heart Association and federal guidelines recommend no more than one or two drinks each day for men and one drink each day for women.
Tea and coffee contain tannins, which are types of polyphenol plant compounds. The tannins in tea and coffee may reduce iron absorption. Drinking these beverages is another way for people with hemochromatosis to manage their iron levels.
Milk proteins and calcium both inhibit food iron absorption [10], so drinking a glass of milk with the meals may be beneficial for persons with iron overload. Recommended beverages to the meals are green- or black tea, coffee, low-fat milk, or water.
Moreover, alcohol also abrogates the protective effect of hepcidin in iron overload by rendering the synthesis of hepcidin in the liver insensitive to body iron levels. Deregulation of hepcidin synthesis in the liver may be one of the underlying mechanisms by which alcohol consumption leads to iron overload.
Alcohol in general not only enhances the absorption of iron, but also may be harmful to a compromised liver. No more than four drinks a week is the recommended maximum intake. Red wine, interestingly, actually decreases iron absorption, probably through tannins.
Alcohol intake can also enhance disease expression of the C282Y gene. This is one of the genes attributed to hereditary hemochromatosis. Patients with hereditary hemochromatosis are advised to avoid any alcohol.
Meanwhile, alcohol increases the absorption of iron, so a beer would be classed as an enhancer. If you favour a glass of wine, you should select a white over a red. Red wine contains more tannins and other polyphenols, so overall red wine inhibits iron absorption.
If you're abusing alcohol and you're worried about iron overload, you can reduce your risks. Quitting alcohol is ideal. By abstaining completely, you significantly reduce the risk of hemochromatosis. When you stop drinking for an extended period, your iron levels may return to normal.
Iron chelation therapy: This medication removes extra iron from your body. It's taken by mouth at home or injected into the blood by a healthcare provider. Therapeutic phlebotomy: This procedure uses a needle and tube to remove blood, and the iron it contains, from your body.
To sum up, total iron absorption is similar in both cooked and raw bananas. The banana matrix does not affect iron absorption and is a potential effective target for genetic modification for iron biofortification.
Iron overload occurs when there are excess stores of iron in the body. Primary iron overload is often inherited. Secondary iron overload usually arises from causes such as transfusion, hemolysis, or excessive parenteral and/or dietary consumption of iron.
Inhibitors of iron absorption include phytate, which is a compound found in plant-based diets that demonstrate a dose-dependent effect on iron absorption. Polyphenols are found in black and herbal tea, coffee, wine, legumes, cereals, fruit, and vegetables and have been demonstrated to inhibit iron absorption.
The use of vinegar started early. Khan et al. recently described a diet therapy involving eating meats dressed with vinegar or acidic syrup in order to counteract anemia and to empower liver function [64]. Additionally, apple vinegar has been documented to potentiate the intestinal absorption of iron [65].
Quercetin and Resveratrol. Quercetin and resveratrol are synergistic nutrients with excellent research suggesting that they also have the ability to chelate iron. These polyphenol-rich antioxidant nutrients have been shown to reduce elevated levels of iron, in particular, from the heart and liver.
Experts strongly advise women against having more than 3 drinks of wine per day, and for men, 4 drinks of wine per day.
Health experts suggest considering a glass or two at a sitting and leaving two or three days between drinking. They advise against binge drinking and heavy consumption. The consensus is to make that bottle of wine last a week.
While the consensus on wine is polarizing, researchers do say that drinking it in moderation is not bad for you. In general, moderate wine consumption for healthy adults means up to one drink a day for women and up to two drinks a day for men. One drink is equal to five fluid ounces (148 mL) of wine.
Consumption of any amount of alcohol was associated with a 40% reduction in the risk of iron deficiency anemia. Consumption of up to 2 alcoholic drinks/day seems to be associated with reduced risk of iron deficiency and iron deficiency anemia without a concomitant increase in the risk of iron overload.