Protein intake for athletes and active adults: Current concepts and controversies

Development of hen egg-based protein beverages with high nutritional value

Physical stability is a prerequisite for any emulsion-based beverage. This study aimed to optimize beverage emulsion (BE) rich in whole egg, whey protein isolate (WPI), and soyabean oil in the presence of polygalactose derivative as adsorbing hydrocolloids (AH) and partially hydrolyzed starch as non-adsorbing hydrocolloids (NAH). All formulations were optimized for stability, particle size, polydispersity index (PDI), and zeta potential (ζ). A central composite design was applied to investigate the impact of WPI concentration, hydrocolloid concentration, oil volume, and pH as independent factors on particle size, PDI, and ζ of emulsions. The optimum conditions were met upon formulating BE with 1 whole egg, 9.28 g WPI, 11.24 g AH, 5.58 mL oil at pH 7. Two optimal formulations were obtained for BE stabilized with NAH at pH 3 and 7, at which droplets had the highest electrical charge. Noting that, less amount of NAH (7.5 g) was required at pH 3 than at pH 7 (13.56 g). Oil content (3 mL) and WPI concentration (16 g) for both NAH formulations were similar. The size, polydispersity index (PDI), and zeta potential of AH-stabilized emulsion were 762 nm, 0.69, and - 32.05 mV, respectively, while for NAH emulsion, they were 150.02 nm, 0.40, and - 28.53 mV at pH 7; and 248.39 nm, 0.41, and 27.1 mV at pH 3, respectively. No conspicuous gravitational separation was observed after 20 days of storage at 4 °C. Hence, both hydrocolloids are appropriate to stabilize protein-enriched BE at neutral pH; however, physical stability was also achieved at acidic pH for NAH-stabilized emulsions.

Dietary Strategies to Improve Exercise Performance by Modulating the Gut Microbiota

Numerous research studies have shown that moderate physical exercise exerts positive effects on gastrointestinal tract health and increases the variety and relative number of beneficial microorganisms in the intestinal microbiota. Increasingly, studies have shown that the gut microbiota is critical for energy metabolism, immunological response, oxidative stress, skeletal muscle metabolism, and the regulation of the neuroendocrine system, which are significant for the physiological function of exercise. Dietary modulation targeting the gut microbiota is an effective prescription for improving exercise performance and alleviating exercise fatigue. This article discusses the connection between exercise and the makeup of the gut microbiota, as well as the detrimental effects of excessive exercise on gut health. Herein, we elaborate on the possible mechanism of the gut microbiota in improving exercise performance, which involves enhancing skeletal muscle function, reducing oxidative stress, and regulating the neuroendocrine system. The effects of dietary nutrition strategies and probiotic supplementation on exercise from the perspective of the gut microbiota are also discussed in this paper. A deeper understanding of the potential mechanism by which the gut microbiota exerts positive effects on exercise and dietary nutrition recommendations targeting the gut microbiota is significant for improving exercise performance. However, further investigation is required to fully comprehend the intricate mechanisms at work.

Bodybuilders and high-level meat consumers' behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review

In bodybuilders' diets, protein plays a crucial role in supporting muscle growth and repairing damaged muscle tissue. These individuals meet their protein needs by combining dietary sources with supplements. Animal-based proteins are often preferred over plant-based proteins because they are believed to better support muscle protein synthesis. This review explores the meat consumption patterns of bodybuilders and high-level meat consumers, focusing on rabbit, beef, chicken, turkey, and lamb. We describe and compare the types of meat bodybuilders commonly consume and provide an overview of protein supplements, including meat-based options, plant-based alternatives, and whey-based products. Our aim is to gain insight into the dietary preferences of bodybuilders and high-level meat consumers, considering their nutritional requirements and the potential effect on the meat industry. We conducted an extensive search across various databases, including Scopus, Web of Science, PubMed, and Google Scholar. We found that individual choices vary based on factors such as attitudes, trust, taste, texture, nutritional content, ethical considerations, and cultural influences. Nutritional factors, including protein content, amino acid profiles, and fat levels, significantly influence the preferences of bodybuilders and high-level meat consumers. However, it is crucial to maintain a balance by incorporating other essential nutrients such as carbohydrates, healthy fats, vitamins, and minerals to ensure a complete and balanced diet. The findings from this review can inform strategies and product development initiatives tailored to the needs of bodybuilders and discerning meat enthusiasts.

The water footprint and nutritional implications of diet change in Mexico: a principal component analysis

PURPOSE

Nutrition transition (NT) has modified the way that the Mexican population eats, while their body composition has also been modified. These changes have been linked with environmental impacts; however, little is known regarding water footprint (WF). The objective of this paper was to analyze the NT process in Mexico and evaluate its impact on WF using principal component analysis (PCA).

METHODS

A validated Food Consumption Frequency Questionnaire (FCFQ) was modified and applied to 400 adults from the Metropolitan Zone of Guadalajara, Mexico. The WF was calculated according to the WF Assessment Method. PCA and tertiles analysis was carried out to define dietary patterns WFs (DPWF). Questions covering sociodemographic and socioeconomic factors, as well as body composition data and physical activity levels were measured.

RESULTS

The average DPWF was 6619.58 ± 3182.62 L per person per day (L p^-1d^-1). We found three DPWF by PCA: Medium NT (55% from the total sample), Healthy plant-based (28%), and High in animal protein (17%). The highest energy consumption, western and Mexican foods intake, and dietary WF were found in Medium NT DPWF, as well as obesity prevalence. Fruits and vegetable consumption was higher in Healthy plant-based DPWF. Muscle mass percentage was higher in the High in animal protein DPWF.

CONCLUSIONS

Although most of the population is currently on Medium NT, new dietary patterns have emerged, where there was found a trend to plant-based diets but also diets high in animal food sources that can influence nutritional status.

Altered Fecal Microbiotas and Organic Acid Concentrations Indicate Possible Gut Dysbiosis in University Rugby Players: An Observational Study

Gut eubiosis is essential for the host's health. In athletes, the gut microbiota can be altered by several factors, including diets. While eubiotic gut microbiota in elite rugby players has been reported, our survey found that university rugby players suffered from loose stools and frequent urgency to defecate. To establish the causes of the condition, the microbiota and the concentrations of organic acids in fecal samples of university male rugby players (URP) were analyzed and compared with those of age-matching, non-rugby playing males (control). Body mass indices were significantly (p < 0.05) different between groups. Chao1 index was significant (p < 0.05) lower in URP than in control. The relative abundances of phyla Firmicutes and Bacteroidetes were significantly (p < 0.05) higher and lower, respectively, in URP than in control. Potential pathobiont genera Collinsella, Enterobacter, and Haemophilus were significantly (p < 0.05) abundant, whereas beneficial Akkermansia was lower (p < 0.05) in URP than in control. Succinate, a potential causative of gut inflammation, was five-fold higher in URP than in controls. Our findings all but confirmed that the dysbiotic status of gut in URP.

Dietary practices of soccer athletes registered at the University of Limpopo, Limpopo Province, South Africa

Background

There is a growing number of athletes participating in soccer sports within the higher institutions of learning. However, studies involving the dietary practices of these athletes remain relatively scarce.

Objective

To determine the dietary practices of soccer athletes registered at the University of Limpopo, Limpopo Province, South Africa.

Methodology

This was a descriptive quantitative study, which adopted a purposive sampling technique to obtain 31 out of 40 registered soccer athletes representing the University of Limpopo as a team. The approval was obtained from the Turfloop Research and Ethics Committee (TREC). Data were collected at the University of Limpopo sports grounds, in the afternoons before the commencement of the training. The demographic status which included the gender, weight, and duration of athletes involved in sports of soccer at the University were collected. The weights of the athletes were also measured using a digital scale from SECA to calculate the nutrient requirements. The dietary practices of athletes were collected using the modified 24-h recall questionnaire on three different days. Athletes were required to recall all food items consumed in the previous 24 h. The researchers used household measuring utensils and food models to assist athletes in estimating food quantities. Athletes were required to recall incidences that took place in the previous to associate with food items taken. Food Frequency Questionnaire was used to determine the regularity of consumption of different food items. The nutrient intake for the athletes was obtained from the average analysis of the three 24-h recall questionnaires through MRC Food Finder (version 3.0). The SPSS software (24.0) was then used to determine descriptive tests expressing variables as percentages, means, standard deviations (± SD), and minimum and maximum values. The obtained test results were then compared to the recommendations by the International Society of Sports Nutrition (2018).

Results

Majority (81.0%) of athletes engaged in soccer sport for ≤ 2 years while at University. Overall, 61% of athletes consumed three meals/day. Only 65% consumed meals 2–3 h before the training. Majority of the athletes (≥ 61%) consumed carbohydrates, protein, and fat below the International Society of Sports Nutrition (ISSN) recommendations. Additionally, more than 65% of the same athletes consumed vitamins and minerals below the recommendations. None of the athletes consumed any food immediately after training.

Conclusion

The dietary intakes were below the ISSN recommendations. The dietary practices of athletes involved in the sport of soccer at the University of Limpopo were not adhering to soccer nutritional guidelines. Therefore, athletes need to receive nutrition support through the appointment of nutrition experts or dietitians to assist in nutrition and dietary related practices of athletes. Involvement of other multidisciplinary members is also warranted in sports of soccer and other sports categories to improve athletes’ performance without compromising their health.

Nano-enabled personalized nutrition: Developing multicomponent-bioactive colloidal delivery systems

There is growing interest in the production of foods and beverages with nutrient and nutraceutical profiles tailored to an individual's specific nutritional requirements. In principle, these personalized nutrition products are formulated based on the genetics, epigenetics, metabolism, microbiome, phenotype, lifestyle, age, gender, and health status of a person. A challenge in this area is to create customized functional food and beverage products that contain the required combination of bioactive agents, such as lipids, proteins, carbohydrates, vitamins, minerals, nutraceuticals, prebiotics and probiotics. Nanotechnology may facilitate the development of these kind of products since it can be used to encapsulate one or more bioactive agent in a single colloidal delivery system. This delivery system may contain one or more different kinds of colloidal particle, specifically designed to protect each nutrient in the food, but then deliver it in a bioavailable form after ingestion. This review article provides an overview of the different kinds of bioactives that need to be delivered, as well as some of the challenges associated with incorporating them into functional foods and beverages. It then highlights how nanotech-enabled colloidal delivery systems can be developed to encapsulate multiple bioactive agents in a form suitable for functional food applications, particularly in the personalized nutrition field.

Actual Nutrition and Dietary Supplementation in Lithuanian Elite Athletes

Background and objectives: Health is partly determined by the state of one's nutrition; it stimulates the body's functional and metabolic adaptations to physical strain and helps one prevent sports injuries and get in shape in terms of body composition. This study aims to investigate the actual nutrition and dietary supplements taken by elite Lithuanian athletes and to identify the relationship between the dietary intake, dietary supplementation and body composition of elite athletes. Materials and Methods: The research subjects were 76.7% of Lithuanian elite athletes (N = 247). The actual diet was investigated using the 24 h recall dietary survey method. Dietary supplementation was studied applying the questionnaire method. Measurements of body composition were performed using the BIA (bioelectrical impedance analysis) tetra-polar electrodes and measuring resistivity with 8-12 tangent electrodes at different frequencies of signal: 5, 50 and 250 kHz. Results: Results indicate that among the athletes, 62% use too few carbohydrates and 77% use too much fat. Although the 3.5% increase in lean body mass (95% CI: -0.107, 7.070) helps gain an increased protein intake with food (p = 0.057), 38% of athletes consume too little protein with food. The athletes mostly use carbohydrates (86%), vitamins (81%), protein supplements (70%), and multivitamins (62%). We did not determine the impact (p > 0.05) of individual or complex supplement use on the lean body mass (%) or fat mass (%) values of athletes. Conclusions: Athletes consume insufficient carbohydrates, vitamin D, calcium, polyunsaturated fatty acids, omega-3 and omega-6 fatty acids and too much fat, saturated fatty acids, cholesterol, and they use proteins irrationally. Sport nutritionists should also focus on the risk of malnutrition for female athletes. Nutritional supplements partially offset macronutrient and micronutrient deficiency. Nevertheless, the effect of food supplements on the body composition of athletes is too small compared to the normal diet. Athletes ought to prioritize the formation of eating habits and only then use supplements.

Dietary Intake of Gaelic Football Players during Game Preparation and Recovery

It is well established that dietary intake can influence performance and modulate recovery in field-based invasion team sports such as soccer and rugby. However, very limited research currently exists examining dietary intake of Gaelic football players. This research aimed to examine the dietary intake of Gaelic football players 2 days prior to competition, on game day, and for 2 days post-competition. A five-day paper-based food diary was completed by 45 players (25 elite and 20 sub-elite). Preliminary inspection of diaries eliminated 11 participants, and analysis of Goldberg cut-offs identified 1 player as an under-reporter, leaving 33 players in the final analysis. Playing level had no effect on energy, carbohydrate, or fat intake. Average intake of energy was 2938 ± 618 kcal.day⁻¹, carbohydrate was 3.7 ± 1.42 g.kgbm⁻¹.day⁻¹, and fat was 1.34 ± 0.61 g.kgbm⁻¹.day⁻¹. However, elite players consumed 24.1% more protein than sub-elite players (2.2 ± 0.67 vs. 1.8 ± 0.62 g.kgbm⁻¹.day⁻¹). Regardless of playing level, players consumed inadequate amounts of carbohydrate to support optimal performance and recovery and consumed protein and fat in line with general sport nutrition guidelines. Given the unique demands placed on Gaelic football players, it may be necessary to develop nutrition guidelines specific to Gaelic football. Additionally, the design and implementation of Gaelic football-specific education-based interventions may be necessary to address the highlighted nutritional inadequacies.

Comparative Meta-Analysis of the Effect of Concentrated, Hydrolyzed, and Isolated Whey Protein Supplementation on Body Composition of Physical Activity Practitioners

Whey protein (WP) is a dairy food supplement and, due to its effects on fat-free mass (FFM) gain and fat mass (FM) loss, it has been widely consumed by resistance training practitioners. This review analyzed the impact of WP supplementation in its concentrated (WPC), hydrolyzed (WPH) and isolated (WPI) forms, comparing it exclusively to isocaloric placebos. Random effect meta-analyses were performed from the final and initial body composition values of 246 healthy athletes undergoing 64.5 ± 15.3 days of training in eight randomized clinical trials (RCT) collected systematically from five scientific databases. The weighted mean difference (WMD) was statistically significant for FM loss (WMD = −0.96, 95% CI = −1.37, −0.55, p < 0.001) and, in the analysis of subgroups, this effect was maintained for the WPC (WMD = −0.63, 95% CI = −1.19, −0.06, p = 0.030), with protein content between 51% and 80% (WMD = −1.53; 95% CI = −2.13, −0.93, p < 0.001), and only for regular physical activity practitioners (WMD = −0.95; 95% CI = −1.70, −0.19, p = 0.014). There was no significant effect on FFM in any of the scenarios investigated (p > 0.05). Due to several and important limitations, more detailed analyses are required regarding FFM gain.

The Precompetition Macronutrient Intake of Elite Gaelic Football Players

Competition-related dietary intake has not yet been investigated in Gaelic football. The present study examined the precompetition macronutrient intake of elite male Gaelic football players. Forty players from two teams completed a food diary on the 2 days preceding competition (Day 1 and Day 2) and on the match day prior to the match (match day). Carbohydrate intake was significantly greater on Day 2 compared with Day 1, for both absolute (295 ± 98 vs. 318 ± 77 g; p = .048; -23.6 g, 95% confidence interval [-47.3, 0.2]; Cohen's d = 0.27) and relative intake (3.4 ± 1.1 vs. 3.7 ± 1.0 g/kg; p = .027; -0.3 g/kg, 95% confidence interval [-0.6, -0.03]; Cohen's d = 0.32). The number of players in accordance with and not in accordance with the guidelines for carbohydrate intake on Day 2 was significantly different to an expected frequency distribution, χ²(1) = 32.400; p ≤ .001; φ = 0.9, with a greater number of players not meeting the guidelines (observed N = 2 vs. 38). The number of players in accordance with and not in accordance with the recommendations for carbohydrate intake on match day was significantly different to an expected frequency distribution, χ²(1) = 8.100; p = .004; φ = 0.45, with a greater number of players meeting the guidelines (observed N = 29 vs. 11). The major finding from the current investigation was that a significantly greater number of players did not meet carbohydrate intake guidelines on the day before competition. Individualized nutritional interventions are required in order to modify the current prematch dietary intake.