Daily matcha drink linked to severe iron deficiency and hospitalisation in young Australian woman

A 28-year-old Sydney woman said daily consumption of matcha — a powdered green tea that has surged in popularity — led to critically low iron levels and a hospital admission for an iron transfusion.

Laura Wiersma, who has Crohn’s disease, said she began drinking matcha as a coffee alternative and turned a one-off treat into a daily habit. After weeks of headaches, brittle hair and nails, and easy bruising, blood tests showed her iron was "critically low," and doctors told her she was nearly anaemic. She was hospitalised and required an iron transfusion.

Wiersma, who told the Daily Mail she closely monitors her diet because Crohn’s makes nutrient absorption difficult, said she relied on plant sources such as spinach for iron because she avoids much meat. "I didn't realise I was not helping myself," she said, describing how matcha can block iron absorption from plant-based foods.

Matcha and other green teas contain tannins and catechins, compounds that can interfere with the absorption of non-heme iron, the form of iron found in plants. Nutrition and dietetics professionals warned that heavy, regular consumption of strong matcha could contribute to iron deficiency over time, particularly for people who already have absorption issues or who follow plant-based diets.

"For something like that to happen, you would likely need to drink several cups of strong matcha daily and consistently," said dietitian Dr. Sophie Dix, adding that timing and meal composition can lessen the effect. She advised leaving a gap between iron-rich meals or supplements and drinking matcha, and combining iron sources with vitamin C to boost absorption.

Another dietitian, Jenna Warner, noted that excessive intake of caffeinated drinks can suppress appetite, which may lead people to replace nutrient-rich meals with beverages. "It's no surprise some people are having nutritional deficiencies," she said. Nutritionist Gabrielle Palmeri said moderation is key and suggested people ask their doctors for lab tests if they are concerned.

Anecdotal reports on social media have echoed Wiersma’s experience. U.S. nurse and influencer Lynn Shazeen told followers that her iron levels fell after regular matcha consumption, leaving her highly anaemic and fatigued. Others online have reported similar links between daily matcha and lowered iron.

Health professionals emphasised that matcha also offers compounds linked with potential health benefits, including antioxidants that may support liver health and metabolism. The risks arise when consumption is frequent and large enough to affect iron uptake or when it compounds existing medical issues such as Crohn’s disease, which can already impair nutrient absorption.

Clinicians recommend that people at risk of iron deficiency — including those with chronic gastrointestinal conditions, pregnant women, young children, and those on vegetarian or vegan diets — monitor iron status and consult health providers about dietary habits. Practical steps include spacing tea or matcha away from iron-rich meals and supplements, pairing iron-containing foods with vitamin C sources such as citrus or peppers, and treating matcha as an occasional beverage rather than a dietary staple if risk factors exist.

Wiersma said she has since stopped drinking matcha daily and now treats it as an occasional indulgence. Her case highlights how rapidly adopted wellness trends may have unintended consequences for certain populations, and how underlying health conditions can change the effect of popular diet choices.

Medical experts recommend that anyone experiencing persistent fatigue, unusual bruising, hair changes, or other signs of anaemia seek medical evaluation and blood testing rather than relying on anecdotal remedies or social-media-driven health trends.