| Popis: |
Observations made in 46 sportswomen-skiers and 16 women not engaged in sporting activities demonstrated that in the former the blood plasma iron content declines in the spring-summer and rises in the autumn-winter periods, with the greatest abundance of iron in food rations being noted in winter, and the lowest--in summer. From among food products in the Yaroslavl region most rich in iron are meat and bakery ones, while dairy products contain little of this elements. A regular intake of the iron-containing preparation ferrocal in amounts of 0.64 g, thrice a day had a positive effect of the iron metabolism of the organism, this manifesting itself in an appreciable absorption of the element, an increased concentration of plasmatic iron, in the improvement of the morphological composition of the red blood, of the serum protein fractions and of the general condition of the sportswomen with simultaneously increased performance capacity. |
