Maryam Rafraf - Nutrition Research Center, Department of Nutrition in Community, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
Simin Haghravan - PhD Student in Food and Nutrition Policy, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.
Ehsan Soeizi - MSc of Nutrition Science, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences,Tabriz, Iran

Background and Aim: Iron overload induce metabolic disorders, especially in the liver of patients with β-thalassemia major. Due to iron chelator properties of green tea, it may be useful in reducing complications of this disease.The aim of this study was to investigate the effect of green tea consumption on serum ferritin level in β–Thalassemia Major patients.Methods: Fifty-two β–thalassemia major patients (males and females, aged ≥18 years) were randomly divided into two groups. The intervention group (n= 26) consumed green tea (2.5 g /150 mL hot water) 3 times per day for 8 weeks and the control group (n= 26) followed a water regimen. Anthropometric measurements, blood samples and 24-h dietary recalls were gathered at the baseline and at the end of the trial. Results: There was no significant differences in mean of body mass index between two groups at baseline and after intervention. Mean of serum ferritin level was 2776.07±533.4 ng/dl and 3070.23±643.6 ng/dl in in green tea and control groups at baseline, respectively. Green tea significantly decreased serum ferritin level compared to control group at the end of study (P < 0.05).Conclusion: Green tea consumption had favorable effects on ferritin status and may be useful in controlling of this risk factor in patients with β–thalassemia major.

β–thalassemia major, green tea, ferritin, body mass index