Q: Can wine consumption have an effect on elevating iron levels in normal individuals? — Krystal Fields
A: Domingo Piñero, assistant professor of nutrition and food studies at New York University, researches iron in nutrition. He responds:
"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. There are several issues that could affect that relationship. Drinking a lot of alcohol — a couple of glasses of whisky with every meal, for example — would increase the absorption of iron, and you can absorb more than you need. Having a glass of wine with a meal, however, should not interfere with the absorption of iron. Red wines, however, have tannins, which can prevent the absorption of iron, but normal intake of wine for normal people should not interfere with the absorption."
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