Iron plays an important role in menstruation and pregnancy and is particularly necessary for women; however, there have been reports of insufficient iron intake among women. In this study, we observed the effect of ingestion of iron containing foods on the blood hemoglobin concentration in female students. Female students with low blood hemoglobin concentrations were divided into 2 groups: Groups I and Groups II comprised students who consumed dry ediblebrown algae on a daily and weekly basis, respectively. We monitored the 2 groups for 6 weeks. After the 6-week monitoring period, blood hemoglobin concentration increased significantly in Group I, whereas there was no significant increase in this concentration in Group II. Thus, we conclude that iron containing foods effectively increase blood hemoglobin concentration when consumed on a daily basis rather than on a weekly basis.
鉄含有食品の週あたり摂食頻度の違いが血中ヘモグロビン濃度に与える影響
KJ00006072739
(132.14KB)
お知らせ