Meal Composition and Iron Status of Experienced Male and Female Distance Runners

This study compared the iron status of middle-distance runners consuming meals providing low-medium iron availability (LMIA) or medium-high iron availability (MHIA), and determined the effect of a 4-week intervention on iron status in LMIA participants. Seventeen university-aged competitive runners and eight inactive controls participated. Mean serum ferritin levels were significantly greater in the MHIA group (58.7 ± 9.7ng·mL−1) than in the LMIA group (43.6 ± 10.9 ng·mL−1). Significant (p < 0.05) correlations were noted between absorbable dietary iron and serum iron (r = 0.639), total iron binding capacity (r = −0.636) and hemoglobin (r = 0.523). The mean absorbable dietary iron was significantly greater following the intervention in LMIA males (Test 1, 0.97 ± 0.3 mg·day−1; Test 2, 1.54 ± 0.5 mg·day−1; p < 0.05). Dietary advice did not improve iron status. These data suggest that meal composition may influence the amount of iron available for absorption and for maintaining iron status over time.