Ahmad Fuzi SF, et al. - The impact of a 1-h time interval of tea intake on nonheme iron absorption in an iron-containing meal in a cohort of iron-replete, nonanemic female subjects with the utilization of a stable isotope (57Fe) is explored in this study. The outcome of this study demonstrates that tea consumed simultaneously with an iron-containing porridge meal leads to reduced nonheme iron absorption and that a 1-h time interval between a meal and tea intake attenuates the inhibitory impact, resulting in increased nonheme iron absorption. These findings are not only important in relation to the management of iron deficiency but ought to also inform dietary advice, particularly that given to those at risk of deficiency.