The effect of iron supplemented food intake on iron status hematological profiles and aerobic work capacity of female athletes
Kasugai, A.; Ogasawara, M.; Yoshimi, K.; Ito, A.
Japanese Journal of Physical Fitness and Sports Medicine 41(1): 79-88
In order to prevent sports anemia, caused especially by iron deficiency or shortage, a special type of food supplementation was designed. This was called "iron-food" and contained 5 .apprx. 10% of the therapeutic iron dose. According to hemoglogin (Hb) values, female subjects who had been performing hard daily training were divided into two groups; an anemia group (A group, Hg .ltoreq. 11.9 g/dl, n = 4) and a potential anemia group (PA group, 12.0 .ltoreq. Hb .ltoreq. 12.9 g/dl, n = 4). Then the iron-food was administered for six weeks following placebo treatment. Iron status, hematological profiles and aerobic work capacity of the two groups were examined before and after the two periods to investigate the effect of the iron-food. Serum iron, iron saturation and ferritin were significantly increased in the PA group. Serum iron tended to be increased in the A group, but not significantly. Red blood cell count, Hb and hematocrit were significantly increased in the PA group, and the reticulocyte count was also increased in the A group. These results suggest that iron-food helped to increase daily iron intake in the anemic subjects, but not to a sufficient extent to aid recovery from anemia. However the iron-food were effective for improving iron status in subjects with potential anemia (latent iron deficiency).