Importance of meat in regulation of sports anemia
2013
Janković, Vesna (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Matekalo-Sverak, Vesna (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Janković, Saša (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Pajić, Zoran (Faculty of Sport and Physical Education, Belgrade (Serbia)) | Grbić, Zoranka (Company Agroživ, Žitište (Serbia)) | Janković, Igor
Sports anemia is a condition that can cloud the iron deficiency anemia diagnosis in athletic populations. In actuality, sports anemia is a beneficial adaptation to endurance training. This kind of training increases the volume of blood plasma, which in turn dilutes red blood cells, making hemoglobin and hematocrit measurements appear to be falsely low. Furthermore, the increased plasma volume and blood fluidity also facilitate oxygen delivery to the exercising muscles, which is advantageous for heat dissipation, greater cardiac stroke volume and lower heart rate during exercise. Unfortunately, the body cannot manufacture its own iron and is thus dependent on food intake for an adequate supply. Because of that, it is necessary to introduce meat, as an important source of iron, in a diet in an adequate way when treating sports anemia. Half of the iron in meat is present as haeme iron (in haemoglobin), which is well absorbed (15-35%). The iron of meat enhances the absorption of iron from other sources and contribute significantly to the prevention of anaemia, which is so widespread in developing countries.The aim of this paper was determination of iron content in different kinds of meat. Totally forty (n = 40) meat samples were analyzed, according to Varian AAS Analytical methods – FAAS (Flame Atomic Absorption spectroscopy). Results showed that the best sources of iron are red meat and offals.
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