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<blockquote data-quote="Oldvatr" data-source="post: 2516724" data-attributes="member: 196898"><p>Now I am concerned. I did mention that the 35ug/L ferritin level is low, but it is very, very close to critical low. A level of 30 is considered critical, so the average value in the study cohort suggests some responders would be below this value. Note that clinically levels below 100ug/L are cause for concern.</p><p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5986027/" target="_blank">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5986027/</a></p><p></p><p>As a conjecture, if tea or other polyphenols such as red wine or rhubarb are blocking iron absorbancy to any real extent, then there should be a lot of people presenting with low ferritin which is not a noted characteristic, so I feel inclined to dismiss the tea aspect as irrelevant. Again, the same can be said for calcium, which is often supplemented for protecting bones especially in the elderly and women. These are confounders to cloud the picture and distract us.</p></blockquote><p></p>
[QUOTE="Oldvatr, post: 2516724, member: 196898"] Now I am concerned. I did mention that the 35ug/L ferritin level is low, but it is very, very close to critical low. A level of 30 is considered critical, so the average value in the study cohort suggests some responders would be below this value. Note that clinically levels below 100ug/L are cause for concern. [URL]https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5986027/[/URL] As a conjecture, if tea or other polyphenols such as red wine or rhubarb are blocking iron absorbancy to any real extent, then there should be a lot of people presenting with low ferritin which is not a noted characteristic, so I feel inclined to dismiss the tea aspect as irrelevant. Again, the same can be said for calcium, which is often supplemented for protecting bones especially in the elderly and women. These are confounders to cloud the picture and distract us. [/QUOTE]
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