Effects of increased consumption of lean red meat on iron status in iron-deficient physically-active females

Dublin City University0 个研究点目标入组 48 人开始时间: 2023年5月16日最近更新: 2024年6月3日

适应症

试验速览

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•1. Female;
•2. Aged 18 to 40 years;
•3. Physically active defined as currently active for not less than 4 exercise sessions per week lasting more than 30 minutes each at high intensity, or more than 60 minutes at moderate intensity, or a combination thereof moderate and high intensity sessions;
•4. Participants fulfilling the inclusion criteria for status as iron deficient without anaemia i.e. a haemoglobin concentration not less than 12.0 g/dL i.e. non-anaemic, and either serum ferritin = or more than 12 and <35µg/L, or transferrin saturation <16%, or both, combined with habitual dietary iron intake of less than the current estimated average requirement (EAR) i.e. <11.4 mg/day, will be eligible to move forward into Phase II.

•2. Individuals under the age of 18 and over 40 years of age;
•3. Individuals with normal iron status (Ferritin >35 µg/L and haemoglobin = or more than 12 g/dL); Individuals with anaemia (haemoglobin <12 g/dL for females);
•4. Individuals who present with neuromuscular, chronic, and metabolic diseases and carriers of high-risk blood-borne diseases;
•5. Individuals currently on an energy-restricted diet;
•6. Individuals currently supplementing with iron or vitamin C supplements;
•7. Individuals currently practising a dietary restriction as vegetarian, vegan, ketogenic or Low carbohydrate diet (defined as CHO intake of <130 g/day);
•8. Habitual dietary iron intake in accordance to the current estimated average requirement (EAR) i.e. = or more than 11.4 mg/day

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