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This was backed by various studies.
One paper, published in the American Journal of Clinical Nutrition, says: “When a cup of drip coffee or instant coffee was ingested with a meal composed of semi-purified ingredients, absorption was reduced from 5.88 percent to 1.64 and 0.97 percent, respectively, and when the strength of the instant coffee was doubled, percentage iron absorption fell to 0.53 percent.
“No decrease in iron absorption occurred when coffee was consumed one hour before a meal, but the same degree of inhibition as with simultaneous ingestion was seen when coffee was taken one hour later.”
And a separate study, published in the Archives of Internal Medicine, says: “The main phenolic compound in coffee, chlorogenic acid, is a potent inhibitor of nonheme iron absorption.
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