Green tea has scientific support for its use in managing hemochromatosis, a condition characterized by excessive iron accumulation in the body. The primary mechanism involves green tea polyphenols, especially epigallocatechin-3-gallate (EGCG), which have been shown to inhibit intestinal iron absorption. Several human and animal studies have demonstrated that drinking green tea with meals can significantly reduce non-heme iron absorption from food. For example, research published in the American Journal of Clinical Nutrition found that tea polyphenols could decrease iron absorption by up to 60% when consumed together with an iron-rich meal.

This effect is particularly relevant in hemochromatosis, where iron overload can lead to organ damage if left unmanaged. While phlebotomy remains the mainstay of therapy, dietary strategies such as consuming green tea are sometimes recommended as adjunctive measures to help limit further iron accumulation. Clinical guidelines occasionally mention tea consumption as a practical approach to reduce iron uptake, though it is not a substitute for medical treatment.

The evidence is rated as moderate (3/5) because, while the laboratory and small-scale clinical studies are promising, large-scale randomized controlled trials specific to hemochromatosis patients are limited. Nonetheless, the existing data provides a scientific rationale for the use of green tea as a supportive measure in managing iron overload.