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Gazzetta Medica Italiana Archivio per le Scienze Mediche 2008 June;167(3):105-8


language: English

The effect of 2 month-regular aerobic training on students’ rest time serum calcium, phosphorus and magnesium variations

Pourvaghar M. J.

Department of Physical Education University of Kashan, Kashan, Iran


Aim. The purpose of this research has been the investigation of student athletes’ rest time serum calcium (Ca), phosphorus (p) and magnesium (Mg) variations.
Methods. Following this purpose, 14 students were chosen to take part in this research project. The means and standard deviations of their height, weight, age and body mass index (BMI) were respectively: (175±5.9), (68.27± 9.89), (20.07±1.44), (22.11±2.47). Participants trained with incremental continuous running program for 16 sessions with certain and pre-adjusted heart rate intensity and distance. Heart rate intensity was controlled by polar clock. Blood samples were taken from subjects in pre- and post - test in rest condition. Test of running - jugging was performed for determining maximum oxygen consumption (V.O2max).
Results. The analysis of data by SPSS software and paired sample t test showed that the subjects’ serum Ca, P and Mg concentrations involved fluctuation even after 24 hours had passed from regular body activity and did not return to its original and base clinical norm (P=0.006, P=0.0001 and P=0.0001, respectively). At this point, demand of cells for metabolic functions and repel of electrolytes via sweating increased; therefore, a significant decrease is observed in electrolytes of serum after 24 hours. Mean while, V.O2max of subjects was significant after 16 sessions (P=0.0001).
Conclusion. The results showed the effect of exercise on the serum calcium, phosphorus and magnesium concentrations after 24 hours rest which did not return to baseline levels after a period of recovery (within 24 hours). Also recommended athletics, who participate in regular aerobic activities 2 or 3 times in a week, in addition to providing carbohydrate alimentary sources, take advantage of dairy products, vegetables, meat, fish, chicken, egg, and grains.

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