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

2004年，研究人员开展了一项研究，以阐明膳食铁摄入量对预防男性大学长跑运动员缺铁性贫血的影响。41名跑步者被分为三组，分别是补充血红素铁(H)组、补充柠檬酸铁(C)组和不补充铁(N)组。血红素或柠檬酸铁片以每天7mg的剂量服用，持续两个月。在干预前（5月）、干预结束（7月）和干预后2个月（9月）分别对血液成分和营养摄入量进行了三次评估。无论是否补充铁，三组的膳食铁摄入量都没有变化（10.5mg/天）。谷丙转氨酶活性和γ-谷氨酰转肽酶活性水平也没有变化，表明额外补充7mg铁不会引起任何肝损伤。血液学参数，如红细胞数量、血红蛋白浓度和不饱和铁结合能力水平在整个实验期间都没有变化。3组运动员中，5月和7月出现缺铁性贫血的有4人，9月出现缺铁性贫血的有9人。5月出现溶血性贫血的有21人，7月出现溶血性贫血的有13人，9月出现溶血性贫血的有11人。9月，H组中仅有1名运动员出现溶血性贫血。基于这些结果，似乎溶血性贫血可能是缺铁性贫血的首选，而训练前的身体铁状态可能是运动员发生缺铁性贫血的第二个因素。2005年，对营养教育对食物选择或饮食态度的影响进行了为期三个月的调查，但他们的态度并没有得到改善。似乎有必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.