Document Type

Thesis - University Access Only

Award Date

2010

Degree Name

Master of Science (MS)

Department / School

Health, Physical Education, and Recreation

Abstract

Purpose: This study was designed to determine whether increasing beef consumption by 9oz/wk during a running program would improve the iron status of physically active females exercising 5 days per week for 10 weeks. The hypothesis of this study is that the Beef intervention group will have higher or will maintain their iron status over the 10 week training period compared to their respective Control group.

Methods: 21 physically active female participants (10 controls, 11 intervention) were evaluated for VO2 peak, body composition, and iron status prior to and at 5 and 10 weeks of training. The participants completed two sets of 20 jumps and increased by five jumps every two weeks. Three day diet records were obtained prior to each visit. Blood samples were analyzed for CRP, hemoglobin, hematocrit, serum iron, total iron binding capacity, and serum ferritin. Participants were categorized as iron deficient if presented with a serum ferritin < 15 ng/mL.

Results: Iron intake was higher in the Beef group (p=0.08) compared to the Control group. Dietary intake of hemeiron was greater (p=0.03) in the Beef group compared to the Control group, while non-heme iron intake was not different between groups. There was a slight decline (p=0.15, 10 week vs baseline) in serum iron concentrations during the 10 weeks for both groups Serum concentrations of ferritin declined during the 10 weeks (p=0.06, Baseline: Control: 47.7 ± 2.6 ng/ml; Beef: 43.8 ± 2.5 ng/ml; 1 0wks: Control: 39.0 ± 2.6 ng/ml; Beef: 39.0 ± 2.5 ng/ml). Of the 21 participants in the study, there were no individuals with a serum ferritin concentration below 15 ng/ml throughout the duration of the study; thus, none were classified as iron deficient.

Conclusion: There was no difference between the Control and Beef groups in their response to the intervention. The data from this study indicate that an exercise training program consisting of running and jumping 5d/wk for ~60 min/d does result in a decline in iron status. Increasing the consumption of beef by 9 oz per week did not significantly affect the iron status.

Key Words: serum ferritin, transferrin saturation, serum iron, unsaturated iron binding capacity, total iron binding capacity, hemoglobin, hematocrit, iron status, iron deficiency, collegiate athletes, females.

Library of Congress Subject Headings

Iron in the body

Beef

Women runners -- Nutrition

Format

application/pdf

Number of Pages

82

Publisher

South Dakota State University

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