Introduction Iron deficiency is commonly diagnosed in athletes, partic- ularly those involved in endurance sports Iron deficiency may amount to 10% in male athletes and even 20% in female ones [1]. Short-term iron deficiency may not lead to anemia if hemo- globin level does not drop below the normal values defined for the gender and age groups [2]. Healthy individuals usually have iron reserves, acting as a buffer against deficiency and utilised when the dietary con- tent of iron is insufficient to meet the body demand for this ele- ment. Deficiency is a status when the body runs out of iron or the reserves are insufficient and the tissues that need iron (blood, cerebral tissue and muscles) are still able to maintain normal physiological functions [3]. Iron metabolism is an exceptional process as it is con- trolled by absorption and not by excretion. Males and the females who do not menstruate lose approximately 1 mg of iron daily through the loss of blood or dead cells. The women who menstruate lose significantly more iron. Additionally, there are multiple underlying mechanism acting during exer- tion: hemolysis, hematuria, perspiration and bleeding within the gastrointestinal system [2,4,5,6]. Iron absorption, which takes place mainly in the small intestine, amounts to 5-15% in individuals with normal home- ostasis [7]. Overdosing leads to absorption decrease and deficiency – to its threefold to fivefold increase. The dietary content of iron has a vast influence on iron metabolism, as well as the products containing iron and the nutrients that may additionally increase iron absorption. 85 Iron metabolism assessment with reference to selected anthropometric parameters and food-stuffs consumption National Taekwondo Team competitors Katarzyna Kalinowska, Katarzyna Przybyłowicz Department of Human Nutrition, The Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland Key words: iron deficiency, ferritin, soluble transferrin receptor, sport, iron bioavailability, food consumption Summary Introduction. Iron deficiency can lead to loss of exercise potential. A proper diet plays a key role in iron supplementation. The goal of the study was the assessment of selected anthropometric parameters as related to blood biochemical parameters reflect- ing iron concentration. Material and methods. The sample included National Taekwondo Team competitors (15 males and 15 females). Body mass and body composition were determined based on anthropometric measurements. Iron levels were measured by iron, ferritin, transferrine and transferrin receptor assay. Using a calibrated FFQ questionnaire, information was obtained from the subjects on their nutritional habits. Results. One male subject had his blood iron level elevated; in the remaining subjects, the biomarkers of iron levels were normal. Among the females, 3 had normal iron level biomarkers, 8 were diagnosed with 1 st degree iron deficiency and 4 – with 2 nd degree iron deficiency. The female subjects with decreased body mass had significantly higher blood content of ferritin and significantly lower content of transferrin. No significant differences were found in consumption of products being the main source of iron. The males were found to consume more high processed grain products and less coffee and tea then their female coun- terparts. The females with disturbed iron metabolism were found to consume significantly less meat and smoked poultry, coffee and tea than the females with normal iron levels. Conclusions. The results suggest the need of iron and nutritional status monitoring in female athletes. Modification of nutri- tional habits may significantly contribute to improvement of blood biochemical parameters. ORIGINAL ARTICLE Journal of Combat Sports and Martial Arts © MEDSPORTPRESS, 2010; 2(2); Vol. 1, 85-90