The Feasibility of a Pea Protein Supplement with High Iron Bioavailability for Female Runners: A Randomized Control Trial

Abstract Background: Iron deficiency is a global dilemma, with a high prevalence among females from both low- and high-income countries. Athletic females, especially those who engage in running, are at a particularly high risk of developing iron deficiency due to blood losses through menstruation coupled with decreased iron absorption secondary to exercise. Field peas, along with other plant-based protein sources, are rich in iron and inexpensive, making them an attractive option for those wishing to increase their iron intake without consuming more animal products. However, field peas are high in phytic acid, an inherent compound that binds to cations such as iron, forming a salt (phytate), and limiting absorption in the small intestine. The goal of the current research was to conduct a feasibility study to assess the acceptability of a high protein powder made from low phytic acid field peas in female runners. Methods: Eight recreational female runners (age: 32.7 ±13.5 years; VO2max: 46.9±5.4 mL/kg/min) were assessed for iron status, body composition, and exercise performance before and after an 8-week intervention period, during which they supplemented with either a power derived from regular peas, a powder derived from peas with high iron bioavailability (low phytic acid), or maltodextrin. Results: A high degree of compliance was observed, suggesting that supplementing with a high-protein pea powder derived from low phytic acid peas is feasible. Conclusion: Techniques and protocol were acceptable and the values obtained were representative; therefore, a larger trial is warranted to investigate the role these peas might have in combating iron deficiency in athletes. Trial Registration: NCT04872140