Answer:
Many people have the habit of drinking a cup of tea after eating seafood, but quite a few also believe that after eating shrimp, crab, fish, or other types of seafood, one should not drink tea because the two can combine to form substances harmful to the body.
But this belief lacks proven scientific basis. Green tea and seafood do not produce a “toxin” in the body just because they are consumed in the same meal.
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Tea may reduce the body’s absorption of iron from seafood. Illustration photo by Pixabay |
The real concern when consuming tea after a meal lies elsewhere: tea can affect the body’s absorption of iron from seafood. Tea contains polyphenols, which are compounds that can bind with iron, making the body less efficient at absorbing it.
Therefore, a healthy person does not necessarily have to completely avoid tea after eating seafood from what we know now, but if you have an iron deficiency or are at risk of iron deficiency anemia, drinking tea during or immediately around meal times may not be a good choice.
If on the other hand you want to eat foods that support iron absorption, you can opt for fruits rich in vitamin C, for example guavas, oranges, tangerines, or kiwis. Vitamin C helps the body better absorb iron from food.
If you regularly drink tea, do it away from meal times rather than have it immediately afterward.
Assoc. Prof. Dr. Nguyen Trong Hung
National Institute of Nutrition