Effect of food‑based iron supplementation on the physical work performance of adolescent girls in Banasthali campus: A case study

Ekta Singh, Pankaj Kumar Jain, Swapnil Sharma


Background: Iron deficiency is the most common nutritional disorder, which affects about 20% of the world population. Iron is an essential element for blood production. About 70% of body’s iron is found in the red blood cells of our blood called haemoglobin (Hb) and in muscle cells called myoglobin. Hb level and Physical Work Capacity (PWC) are directly proportional to each other. Decrease in Hb level leads to the decrease in physical work performance. Hence, the strategies are needed to study the effect of iron supplementation on Hb levels and physical work performance. Aim: The study was carried out to assess the impact of daily food‑based iron supplementation along with Vitamin C on physical work capacity (PWC) and haemoglobin (Hb) level of adolescent girls.
Materials and Methods: A randomised control trial was carried out on 85 subjects of three different hostels of Banasthali University,
where pre and post supplementation data was collected using Modified Harvard’s Step Test. Statistical analysis: The results were statistically analysed with student’s t test. Results: Out of three study groups the supplemented one, i.e., Anaemic Experimental group had shown a significant improvement in the steps taken while compared to group Anaemic Control with higher Hb gain (0.9 g/dl). No significant difference was observed regarding recovery time (RT). Conclusion: The food‑based iron supplementation had shown satisfactory results in increasing haemoglobin (Hb) levels and physical work capacity.
Key words: Antinutrients, haemoglobin, oxalates, physical work capacity, phytates, tannins

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DOI: http://dx.doi.org/10.22377/ijgp.v7i2.317


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