I recommend all runners at least get their ferritin levels checked. There was a study done back in the early 2000s that showed 56% of runners suffer from an iron deficiency. That's almost 2.5 times more prevalent than issues of low iron in non-runners!
In fact, outside of training deficiencies, low iron is one of the most common reasons for poor results during workouts and races.
The research has shown that runners lose more iron than non-runners for a multitude of reasons. Here's a look at some of the big reasons why...
1. You lose iron with each step.
First, a process called foot strike hemolysis occurs in runners, especially those who run high mileage.
Foot strike hemolysis is a process where red blood cells are damaged when the foot hits the ground, thus reducing your hemoglobin levels.
Since runners are taking thousands of extra steps per day, the extra loss of iron compared to non-runners is significant.
2. You lose iron through sweat
According to a study published in the American Journal of Clinical Nutrition, iron loss is directly related to the volume of sweat lost and has been calculated at 22.5 micrograms iron per liter of sweat.
Perhaps another way to phrase the calculation to make it more relatable is that studies suggest that runners may lose about 1.2 milligrams of iron with each gallon of sweat, making up a loss of about 0.3 milligrams of iron per liter of sweat.
It may not seem like much, but daily runs in hot and humid weather have a big impact on your iron levels.
3. Loss of iron from GI tract
Third, loss of iron through the GI tract (primarily the stomach or large intestine) is a problem for some athletes.
Iron loss through the GI tract is fairly minor, but there may be a cumulative effect over months of running that leads to iron deficiency.
4. Loss of iron from menstruation
Finally, female runners have an especially difficult time maintaining proper iron levels since they also lose iron during menstruation.
One of the major issues with getting enough iron is that it's been shown to be notoriously difficult for the body to absorb and utilize.
In fact, iron bioavailability is estimated to be only 14% to 18% for those consuming animal products and as low as 5% to 12% for plant-based eaters.
This is the result of many factors, including...
Iron-rich plant foods often contain phytates, compounds that bind to iron, rendering it inaccessible to the body as it travels through the digestive tract.
Many common foods such as calcium, protein and caffeine have all been shown in research to inhibit the absorption of iron.
There are also the polyphenols (which include tannins), as well as certain micronutrients and proteins in our foods that inhibit absorption.
This is why it's usually recommended runners be on an iron supplement unless they've had their levels tested and they know they are above normal.