Estimation for dietary iron intakes to prevent an iron deficiency anemia in male distance

本研究于2004年进行，目的是探讨膳食铁摄入量对预防大学男生中长跑运动员缺铁性贫血的影响。将41名运动员分为三组，即血红素铁补充组（H组）、柠檬酸铁补充组（C组）和非铁补充组（N组）。血红素或柠檬酸铁片均以7 mg/d的剂量给药两个月。在干预前（5月）、干预结束时（7月）和干预后两个月（9月）对血液成分和营养摄入量进行了三次评估。在有或没有补铁的三组中，膳食铁摄入量没有变化（10.5mg/天）。谷氨酸-丙酮酸转氨酶活性和γ-谷氨酰转肽酶活性水平也未发生变化，表明额外补充7 mg铁不会诱导任何肝损伤。血液学参数，如红细胞数量，血红蛋白浓度，和不饱和铁结合力水平在所有三个组在整个实验期间不变。三组中，五月和七月有四名运动员发生缺铁性贫血，九月有九名。五月有二十一名运动员发生溶血性贫血，七月有十三名，九月有十一名。H组中只有1名运动员在9月份发生溶血性贫血。根据这些结果，溶血性贫血可能是运动员发生缺铁性贫血的一种偏好，训练前的身体铁状况可能是运动员发生缺铁性贫血的第二个因素。2005年，研究了三个月的营养教育对食物选择或饮食态度的影响，但他们的态度没有得到改善。似乎需要建立一个跑步者膳食建议系统。

In 2004, the study was undertaken to clarify the effect of dietary iron intakes on the prevention of iron-deficiency anemia in male collegiate distance runners. Forty-one runners were divided into three groups, consisting of a Heme-iron supplemented (H) group, a citrate-iron supplemented (C) group, and a non-iron supplemented (N) group. Either heme or citrate-iron tablets were administered at a dose of 7mg per day for two months. The blood components and nutritional intakes were estimated three times at the pre-intervention period (May), at the end of the intervention (July), and at two months after the intervention (Sep). Dietary iron intakes were unchanged (10.5mg/day) among the three groups with or without iron supplementation. Both levels of Glutamic-Pyruvate Transaminase activity and γ-Glutamyl Transpeptidase Activitiy were also unchanged, suggesting that 7mg additional iron supplementation did not induce any liver injury. Hematological parameters such as red blood cells numbers, hemoglobin concentrations, and unsaturated iron binding capacity levels were unchanged in all three groups throughout the experimental periods. Four athletes in May and July developed iron deficiency anemia among the three groups, and nine in Sep. Twenty-one athletes in May developed hemolytic anemia, thirteen in July and eleven in Sep, respectively. There was only one athlete in H group who developed hemolytic anemia in Sep. Based on these results, it seems likely that hemolytic anemia might be a preference to an iron deficiency anemia and that body iron status before the training might be a second factor for development of iron deficiency anemia in the runners. In 2005, the effect of nutritional education on food choices or dietary attitude for three months was examined, but their attitudes had not been improved. It seems likely that a construction of an advice system for runner's meals is demanded.