Abstract
This study compared the iron status of middle-distance runners consuming meals providing low-medium iron availability (LMIA) or medium-high iron availability (MHIA), and determined the effect of a 4-week intervention on iron status in LMIA participants. Seventeen university-aged competitive runners and eight inactive controls participated. Mean serum ferritin levels were significantly greater in the MHIA group (58.7 ± 9.7ng·mL −1 ) than in the LMIA group (43.6 ± 10.9 ng·mL −1 ). Significant ( p < 0.05) correlations were noted between absorbable dietary iron and serum iron ( r = 0.639), total iron binding capacity ( r = −0.636) and hemoglobin ( r = 0.523). The mean absorbable dietary iron was significantly greater following the intervention in LMIA males (Test 1, 0.97 ± 0.3 mg·day −1 ; Test 2, 1.54 ± 0.5 mg·day −1 ; p < 0.05). Dietary advice did not improve iron status. These data suggest that meal composition may influence the amount of iron available for absorption and for maintaining iron status over time.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
