It is recommended to avoid consuming these foods together with meals and iron supplement to avoid inhibition of iron absorption.
Inhibitors and enhancers of iron absorption
Making dietary changes is an important step in providing iron that the body needs.
One of the best ways is to improve one’s dietary intake by consuming food that help increase iron intake (called “iron enhancers”) and by avoiding food that impair iron absorption also known as “iron inhibitors”.
ENHANCERS OF IRON ABSORPTION INCLUDE:3
Haem iron, present in meat, poultry, fish and seafood
Ascorbic acid or vitamin C, present in fruits, juices, potatoes, other tubers and vegetables such as green leaves, cauliflower and cabbage
Some fermented or germinated food and condiments, such as sauerkraut and soy sauce (note that cooking, fermentation, or germination of food reduced the amount of phytates)
INHIBITORS OF IRON ABSORPTION INCLUDE:3
Phytates, present in cereal bran, cereal grains, high-extraction flour, legumes, nuts and seeds.
Food with high inositol content.
Iron-binding phenolic compounds (tannins); foods that contain the most potent inhibitors resistant to the influence of enhancers include tea, coffee, cocoa, herbal infusions in general, certain spices (e.g. oregano) and some vegetables.
Calcium, particularly from milk and milk products.
REFERENCES:
3 National Heart, Lungs and Blood Institute, Iron-deficiency Anemia. https://www.nhlbi.nih.gov/health-topics/iron-deficiency-anemia