Shaw Keely A, Chilibeck Philip D, Lindsay Donna L, Warkentin Thomas D, Ko Jongbum, Zello Gordon A
College of Kinesiology, University of Saskatchewan, Saskatoon, SK, Canada.
Crop Development Centre, University of Saskatchewan, Saskatoon, SK, Canada.
Nutr Health. 2025 Mar;31(1):293-301. doi: 10.1177/02601060231181605. Epub 2023 Jun 8.
Iron deficiency (ID) is the most prevalent micronutrient deficiency in the world and the leading cause of anemia globally. Female athletes are at a disproportionate risk for ID due to blood loss through menstruation and decreased iron absorption secondary to exercise. Field peas are a rich source of iron but, similar to iron from other plant-based sources, the iron has limited bioavailability due to high levels of phytic acid, an inherent compound that binds to cations, creating a salt (phytate), which limits absorption during digestion. The purpose of our research was to investigate the effect of a field pea variety bred to have low levels of phytic acid on plasma ferritin, exercise performance, and body composition in female runners. Twenty-eight female runners (age:34.6 ± 9.7 years; weight: 65.1 ± 8.1 kg; VOmax: 50.7 ± 8.9 ml/kg/min) underwent measures of ferritin, exercise performance, and body composition before and after being randomly assigned to consume a powder derived from regular peas, low phytic acid peas, or a non-pea control (maltodextrin), plus vitamin C for 8 weeks. The regular pea and low phytic acid pea groups had a 14.4% and 5.1% increase in plasma ferritin, respectively, while the maltodextrin group had a decrease of 2.2%; however, the difference in changes between groups was not statistically significant. No differences between groups were evident in any of the other measures. Larger doses or longer duration of pea supplementation may be necessary to induce meaningful changes in iron status. This trial was registered at ClinicalTrials.gov (NCT04872140).
缺铁是全球最普遍的微量营养素缺乏症，也是全球贫血的主要原因。由于月经失血和运动导致铁吸收减少，女性运动员缺铁的风险尤其高。豌豆是铁的丰富来源，但与其他植物性来源的铁一样，由于植酸含量高，铁的生物利用率有限。植酸是一种与阳离子结合形成盐（植酸盐）的固有化合物，会限制消化过程中的吸收。我们研究的目的是调查培育出的低植酸豌豆品种对女性跑步者血浆铁蛋白、运动表现和身体成分的影响。28名女性跑步者（年龄：34.6±9.7岁；体重：65.1±8.1kg；最大摄氧量：50.7±8.9ml/kg/min）在随机分配食用由普通豌豆、低植酸豌豆或非豌豆对照（麦芽糊精）制成的粉末加维生素C 8周前后，接受了铁蛋白、运动表现和身体成分的测量。普通豌豆组和低植酸豌豆组的血浆铁蛋白分别增加了14.4%和5.1%，而麦芽糊精组下降了2.2%；然而，组间变化差异无统计学意义。在任何其他测量中，组间均无明显差异。可能需要更大剂量或更长时间的豌豆补充才能在铁状态上引起有意义的变化。该试验已在ClinicalTrials.gov（NCT04872140）注册。
