Green tea is often praised for its antioxidants and potential health benefits, but regular consumption can interfere with nutrient absorption and medications. Recent research links green tea to iron deficiency, including severe iron-deficiency anemia in some cases. The tannins and catechins in green tea bind to non-heme iron found in plant-based foods, reducing absorption and increasing the risk of deficiency over time. This concern is especially relevant for individuals with higher iron needs, such as children, pregnant women and those with certain medical conditions. 

To maximize nutrition, individuals should be mindful of the timing of tea consumption. Drinking green tea between meals can help minimize its impact on iron absorption. Pairing iron-rich plant foods—such as dark leafy greens or beans—with a source of vitamin C, like tomatoes, peppers or citrus fruits, can also enhance iron uptake. 

Green tea may affect the effectiveness of certain medications, including beta-blockers, statins, blood thinners and thyroid treatments. Individuals taking these medications should consult a healthcare provider before consuming large amounts of green tea. 

While green tea offers many benefits, being mindful of its potential interactions is essential for maintaining balance and optimizing nutrition.