Effect of Heme-iron Intakes on the Prevention from an Iron-deficient Anemia in Male Collegiate Runners
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Accession number;05A1044299
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| Title;Effect of Heme-iron Intakes on the Prevention from an Iron-deficient Anemia in Male Collegiate Runners |
| Author;
KAWANO YUKARI
(Tokyo Univ. Agriculture, Dep. Applied Biology and Chemistry, JPN)
KASHIMURA OSAMU
(Tokyo Univ. of Agric.)
SEKIGUCHI TAKESHI
(Itoraifusaiensu)
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Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
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Journal Code:X0296A
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ISSN:
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VOL.23;NO.;PAGE.251-257(2005)
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| Figure&Table&Reference;FIG.2, TBL.2, REF.8 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;This study was undertaken to examine the effect of heme-iron intakes on body iron status in male collegiate runners. The Ethics Committee on Human Subjects in Tokyo University of Agriculture approved this study. A signed informed consent was obtained from all runners before this study began. Runners were divided into two groups with (Heme group, n=11) or without heme-iron intake (Control group, n=13). They were instructed to consume the tablets twice a day with their breakfast and dinner. Body iron status and dietary intakes were estimated at the point of start (baseline) and the end of the intervention for 8 weeks (post-intervention). All participants were instructed to refrain from strenuous activity for 24 hours before the day of blood samping. Blood samples were collected under 15-hr fasted conditions. As a result, there were no significant differences in dietary and nutritional intakes, biochemical analysis, red blood cell, hemoglobin and hematocrit levels between Heme and Control groups in both baseline and post-intervention periods. Mean serum iron concentration and mean transferrin saturation ratio in Control group, were significantly lower in the post intervention period than in the baseline, but not in Heme group. Serum ferritin concentrations slightly and haptoglobin concentrations significantly increased in Heme group at the post-intervention period. These results strongly suggested that dietary heme-iron intakes might affect in body iron status by increasing in serum haptoglobin concentrations. (author abst.) |
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