Iron status and behavioral factors relative to dietary source of protein intake among female athletes at Virginia Tech
<p>Sixty-two female athletes at Virginia Tech participated in an investigation to compare iron status among those whose primary source of dietary protein was red meat (M), lacto-ovovegetarian (V), or poultry and fish (PF). Subjects' blood was collected three times over the six-month study...
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| Format: | Others |
| Language: | en |
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/46396 http://scholar.lib.vt.edu/theses/available/etd-12232009-020501/ |
| Summary: | <p>Sixty-two female athletes at Virginia Tech participated
in an investigation to compare iron status among those whose
primary source of dietary protein was red meat (M), lacto-ovovegetarian
(V), or poultry and fish (PF). Subjects'
blood was collected three times over the six-month study
period and analyzed for hemoglobin, hematocrit, serum iron,
transferrin saturation, total iron~binding capacity, serum
ferritin, free erythrocyte protoporphyrin, mean corpuscular
volume, and red blood cell count. Means for all dietary
groups were within normal limits for all blood variables.
There were no significant differences among the dietary
groups for any of the hematological parameters.</p>
<p>
Six of the sixty-two subjects were found to be in stage
1 iron deficiency; two from Group M, one from Group V, and
three from Group PF. None of the subjects was in stage 2 or
3 iron deficiency.</p>
<p>
Subjects completed two 3-day dietary recalls which were
analyzed for nutrient content. Group M consumed a
significantly greater percent of kcals from protein than
Group V and significantly more grams of protein than both
Groups V and PF. There were no significant differences among the groups for intake of iron; however, only Group H
consumed the current RDA for iron for adult women.</p>
<p>
Three subjects from each dietary group were interviewed
to identify factors considered most important in the
adoption of their dietary patterns. Primary factors
identified were: Group H; habit, taste preference, and
health; Group Vi athletic performance and ethical treatment
of animals, and Group PF; taste preference and health.</p>
<p>
Iron status in this population does not appear to be
affected by source of dietary protein. === Master of Science |
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