Decaffeinated coffee inhibits iron absorption as much as regular coffee
Evidence and scientific commentary indicate that decaffeinated coffee inhibits iron absorption similarly to regular coffee, primarily because the polyphenolic compounds responsible for this effect are present in both versions.
The claim is specific and testable. Retrieved letters and discussions (papers 3 and 5) explicitly state that non-caffeine components like polyphenols and chlorogenic acid in both regular and decaffeinated coffee are responsible for inhibiting iron absorption. No papers directly refute this proposition.
A. Wierzbicki, S. Pendleton, Z. Mcmahon, A. Dar, J. Oben, M. Crook, A. Botha. Rimonabant improves cholesterol, insulin resistance and markers of non‐alcoholic fatty liver in morbidly obese patients: a retrospective cohort study. 2011. https://doi.org/10.1111/j.1742-1241.2011.02683.x
Argues that the non-caffeine components of coffee, such as chlorogenic acid, inhibit iron absorption equally in both regular and decaffeinated coffee.
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L. Mascitelli, M. R. Goldstein. Does inhibition of iron absorption by coffee reduce the risk of gout?. 2011. https://doi.org/10.1111/j.1742-1241.2011.02640.x
Proposes that decaffeinated coffee shares regular coffee's ability to inhibit iron absorption through shared polyphenol compounds.
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