How it works
Iron is a core component of hemoglobin, which carries oxygen in blood, and of myoglobin and enzymes involved in muscle energy production. Athletes, especially women, endurance runners, vegetarians and frequent blood donors, are at higher risk of deficiency due to menstrual losses, sweat, gut losses, foot-strike hemolysis and low intake. Hard exercise also temporarily raises hepcidin, a hormone that reduces iron absorption. Low ferritin (stored iron), even before anemia develops, can impair training adaptation and cause fatigue.
What research supports
- Restores iron stores and hemoglobin in people with diagnosed deficiency
- Can improve endurance capacity and reduce fatigue in iron-deficient individuals
- No performance benefit in people with normal iron status
Dosage
Dose and duration should be set by a doctor based on blood tests (ferritin, hemoglobin and related markers). Medical guidance commonly involves elemental iron doses well above dietary recommendations for a limited time, with follow-up testing. Recommended dietary intake for adults is 8 mg (men) and 18 mg (pre-menopausal women) per day; the adult upper limit for routine intake is 45 mg per day.
Timing
Iron is best absorbed on an empty stomach or with vitamin C, and absorption may be better in the morning or soon after exercise, before hepcidin rises. Taking iron every other day may improve absorption and tolerance for some people. Avoid taking it with tea, coffee, calcium or dairy, which reduce absorption.
Side effects
- Constipation, nausea, stomach pain and dark stools are common
- Excess iron intake can damage the liver and other organs over time
Cautions
- Only supplement after testing confirms deficiency; unsupervised use can cause iron overload, especially in people with hemochromatosis
- Accidental iron overdose is a leading cause of poisoning in young children; keep supplements out of reach
- Iron interacts with thyroid medication, some antibiotics and Parkinson's medications
- Fatigue can have many causes; see a doctor rather than self-diagnosing
- Athletes subject to anti-doping rules should only use products certified by an independent third-party testing program for banned substances; certification lowers, but does not eliminate, the risk of contamination.
Food sources
Red meat, Liver, Shellfish such as mussels and clams, Lentils, beans and tofu, Spinach, Fortified cereals, Pumpkin seeds.