鉄添加食品摂取が女子スポーツ選手の体内鉄, 血液性状, 有酸素性作業能力に及ぼす影響

概要

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In order to prevent sports anemia, caused especially by iron deficiency or shortage, aspecial type of food supplementation was designed. This was called "iron-food" and contained 5〜10% of the therapeutic iron dose. According to hemoglobin (Hb) values, female subjectswho had been performing hard daily training were divided into two groups;an anemia group (A group, Hb≦11.9 g/dl, n=4) and a potential anemia group (PA group, 12.0≦Hb≦12.9 g/dl, n=4). Then the iron-food was administered for six weeks following placebo treatment. lronstatus, hematological profiles and aerobic work capacity of the two groups were examinedbefore 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 tobe increased in the A group, but not significantly. Red blood cell count, Hb and ematocritere significantly increased in the PA group, and the reticulocyte count was also increased in the A group. These results suggest that food he helped to increase daily iron intake in the anemic subjects, but not to a suffcient extent to aid recovery from anemia. However the iron food was effective for improving iron status in subjects with potential anemia (latentiron deficiency).
日本体力医学会の論文
1992-02-01