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Goldman DM, Warbeck CB, Karlsen MC. Completely Plant-Based Diets That Meet Energy Requirements for Resistance Training Can Supply Enough Protein and Leucine to Maximize Hypertrophy and Strength in Male Bodybuilders: A Modeling Study. Nutrients 2024; 16:1122. [PMID: 38674813 PMCID: PMC11054926 DOI: 10.3390/nu16081122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2024] [Revised: 03/28/2024] [Accepted: 04/08/2024] [Indexed: 04/28/2024] Open
Abstract
Despite increasing awareness of plant-based diets for health and athletic performance, athletes are cautioned that careful dietary monitoring is necessary. Whether commonly consumed plant-based diets are nutritionally adequate for maximal muscular hypertrophy remains unknown. This modeling study assessed the nutrient composition of completely plant-based diets scaled to the caloric demands of maximal muscle mass and strength development in adult male bodybuilders. To model calorie requirements, anthropometric data from bodybuilders were input into the Tinsley resting metabolic rate prediction equation, and an appropriate physical activity factor and calorie surplus were applied. Dietary data from a large cohort following completely plant-based diets were then scaled to meet these needs. Modeled intakes for nutrients of interest were calculated as 1.8 g/kg/day of protein and 2.75 g/meal of leucine, which surpass mean requirements for maximal increases in muscle mass and strength and muscle protein synthesis, respectively. Daily levels for all micronutrients, except vitamin D, also exceeded requirements. Saturated fat levels were aligned with dietary guidelines, although sodium levels exceeded recommended limits. Consumption of larger portions of commonplace plant-based diets, scaled to meet the energy demands of maximal accrual of muscle mass and strength, satisfied protein and leucine requirements without the need for additional planning.
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Affiliation(s)
- David M. Goldman
- Department of Public Health, University of Helsinki, 00014 Helsinki, Finland
- Department of Research and Development, Metabite Inc., New York, NY 10036, USA
| | - Cassandra B. Warbeck
- Department of Family Medicine, University of Alberta, Edmonton, AB T6G 2R3, Canada;
| | - Micaela C. Karlsen
- Department of Research, American College of Lifestyle Medicine, Chesterfield, MO 63006, USA;
- Departments of Applied Nutrition and Global Public Health, Adjunct Faculty, University of New England, Biddeford, ME 04005, USA
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Siddiqui SA, Bhowmik S, Afreen M, Ucak İ, Ikram A, Gerini F, Mehdizadeh M, Ayivi RD, Castro-Muñoz R. Bodybuilders and high-level meat consumers' behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review. Nutrition 2024; 119:112305. [PMID: 38199031 DOI: 10.1016/j.nut.2023.112305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 10/31/2023] [Accepted: 11/19/2023] [Indexed: 01/12/2024]
Abstract
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.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Department of Biotechnology and Sustainability, Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Shuva Bhowmik
- Centre for Bioengineering and Nanomedicine, Faculty of Dentistry, Division of Health Sciences, University of Otago, Dunedin, New Zealand; Department of Food Science, University of Otago, Dunedin, New Zealand; Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali, Bangladesh
| | - Maliha Afreen
- Niğde Ömer Halisdemir University, Faculty of Agricultural Sciences and Technologies, Animal Production and Technologies Department, Niğde, Turkey
| | - İlknur Ucak
- Niğde Ömer Halisdemir University, Faculty of Agricultural Sciences and Technologies, Animal Production and Technologies Department, Niğde, Turkey
| | - Ali Ikram
- University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Francesca Gerini
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Firenze, Italy
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Raphael D Ayivi
- Department of Food and Nutritional Sciences, North Carolina A&T State University, Greensboro, North Carolina, USA; Department of Nanoscience, Joint School of Nanoscience and Nanoengineering, University of North Carolina, Greensboro, North Carolina, USA
| | - Roberto Castro-Muñoz
- Gdansk University of Technology, Faculty of Civil and Environmental Engineering, Department of Sanitary Engineering, 80 - 233, Gdansk, G. Narutowicza St. 11/12, Poland.
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D'Angelo A, Assogna V, Matarazzo A, Franceschelli S, Speranza L, D'Anastasio R, Fondi A, Ripari P. Alimentation and nutrition applied to the new fitness disciplines in Italian gym. Nutr Health 2024:2601060231209555. [PMID: 38280233 DOI: 10.1177/02601060231209555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2024]
Abstract
Background: The energy balance between inputs and outputs is essential to avoid a reduction in performance, recovery difficulties, hormonal problems, an increased risk of fatigue, injuries and illnesses. Aim: The purpose of the study is to evaluate whether the energy intake assumed by non-professional sportsmen of the new fitness disciplines on the basis of the guidelines present in the literature, meets the needs required by their sporting activity. Methods: The sample consist of 20 non-competitive adult sportsmen (n.10 females; n.10 males) that were voluntarily enrolled in a gym, belonging to the various fitness disciplines: bodybuilders (n = 2); calisthenics (n = 3); crossfitters (n = 15). The subjects underwent an anamnestic-nutritional interview and used a photographic atlas to estimate the energy intake in the training day (in terms of macronutrients, micronutrients and H2O). Results: The results of the study reported: a lower energy intake, the breakdown of macronutrients was suitable for the nutritional indications reported by bibliographic sources, with the exception for protein intake that was higher than the other macronutrients; a lower intake of fibers, mono/polyunsaturated fatty acids; an higher intake of simple sugars, proteins and H2O, and by a normal parameters of carbohydrates, fats and saturated fatty acids. Conclusions: Generally the study has shown that the sample energy intake is extremely low in the training day. Therefore, it is useful to educate sportsmen, coaches and families in order to avoid deficiencies/excess of calories and nutrients which may not be functional for the sporting activity performed.
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Affiliation(s)
- Alisia D'Angelo
- Department of Innovative Technologies in Medicine and Dentistry, University 'G. D'Annunzio' of Chieti-Pescara, Chieti, Italy
| | - Valentina Assogna
- Degree Course in Food Science and Health, University 'G. D'Annunzio' of Chieti-Pescara, Chieti, Italy
| | - Alessio Matarazzo
- Degree Course in Exercise and Sports Sciences, University 'G. D'Annunzio' of Chieti-Pescara, Chieti, Italy
| | - Sara Franceschelli
- Department of Medicine and Aging Sciences, University 'G. D'Annunzio' of Chieti-Pescara, Chieti, Italy
| | - Lorenza Speranza
- Department of Medicine and Aging Sciences, University 'G. D'Annunzio' of Chieti-Pescara, Chieti, Italy
| | - Ruggero D'Anastasio
- Department of Medicine and Aging Sciences, University 'G. D'Annunzio' of Chieti-Pescara, Chieti, Italy
| | - Antonella Fondi
- Department of Innovative Technologies in Medicine and Dentistry, University 'G. D'Annunzio' of Chieti-Pescara, Chieti, Italy
| | - Patrizio Ripari
- Department of Innovative Technologies in Medicine and Dentistry, University 'G. D'Annunzio' of Chieti-Pescara, Chieti, Italy
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Cava E, Padua E, Campaci D, Bernardi M, Muthanna FMS, Caprio M, Lombardo M. Investigating the Health Implications of Whey Protein Consumption: A Narrative Review of Risks, Adverse Effects, and Associated Health Issues. Healthcare (Basel) 2024; 12:246. [PMID: 38255133 PMCID: PMC10815430 DOI: 10.3390/healthcare12020246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 01/10/2024] [Accepted: 01/17/2024] [Indexed: 01/24/2024] Open
Abstract
This narrative review critically examines the current research on the health implications of whey protein (WP) supplementation, with a focus on potential risks and adverse effects. WP, commonly consumed for muscle building and weight loss, has been associated with various health concerns. Our comprehensive analysis involved a thorough search of multiple databases, resulting in the inclusion of 21 preclinical and human studies that collectively offer a detailed overview of WP's health impacts. The review reveals significant findings, such as WP's potential link to liver and kidney damage, alterations in gut microbiota, increased acne incidence, impacts on bone mass, and emotional and behavioural changes. These findings underscore the complexity of WP's effects on human health, indicating both beneficial and detrimental outcomes in relation to different posologies in a variety of settings. Our study suggests caution for the protein intake in situations of hepatic and renal compromised functions, as well as in acne susceptibility, while possible beneficial effects can be achieved for the intestinal microbiota, humoral and behavioural level, and finally bone and muscle mass in elderly. We emphasizes the importance of balanced WP consumption and call for more in-depth research to understand its long-term health effects. Health professionals and individuals considering WP supplementation should be aware of these potential risks and approach its use with informed caution.
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Affiliation(s)
- Edda Cava
- Clinical Nutrition and Dietetics, San Camillo Forlanini Hospital, Rome, cir.ne Gianicolense 87, 00152 Rome, Italy;
| | - Elvira Padua
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, Via di Val Cannuta, 247, 00166 Rome, Italy; (E.P.); (D.C.); (M.B.); (M.C.)
| | - Diego Campaci
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, Via di Val Cannuta, 247, 00166 Rome, Italy; (E.P.); (D.C.); (M.B.); (M.C.)
| | - Marco Bernardi
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, Via di Val Cannuta, 247, 00166 Rome, Italy; (E.P.); (D.C.); (M.B.); (M.C.)
| | - Fares M. S. Muthanna
- Pharmacy Department, Faculty of Medicine and Health Sciences, University of Science and Technology-Aden, Alshaab Street, Enmaa City 22003, Yemen;
| | - Massimiliano Caprio
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, Via di Val Cannuta, 247, 00166 Rome, Italy; (E.P.); (D.C.); (M.B.); (M.C.)
- Laboratory of Cardiovascular Endocrinology, San Raffaele Research Institute, IRCCS San Raffaele Roma, Via di Val Cannuta, 247, 00166 Rome, Italy
| | - Mauro Lombardo
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, Via di Val Cannuta, 247, 00166 Rome, Italy; (E.P.); (D.C.); (M.B.); (M.C.)
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Kovács I, Liska F, Veres Z. Motivational Drivers behind the Consumption of Dietary Supplements by Leisure-Time Athletes. Foods 2023; 12:3044. [PMID: 37628043 PMCID: PMC10453596 DOI: 10.3390/foods12163044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/07/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
The prevalence of dietary supplement use has been growing continuously worldwide. Nevertheless, limited research evidence is available on dietary supplement usage related to the segment of leisure-time athletes with the determinants of motivational drivers, sport types, and demographic characteristics. This research, which was conducted in Hungary among leisure-time athletes, aims to learn about the demographic and sports characteristics of consumers who identified themselves as active dietary supplement consumers in the survey. The motivational drivers for consuming dietary supplements and their differences, as well as the frequency of dietary supplement consumption in each sports category, are examined. The findings of the study provide valuable insights into the key motivational drivers, among which health preservation, improvement in physical well-being, and cartilage protection are predominant. The results show that there are significant differences between segments taking part in different leisure-time sport activities and age groups when it comes to dietary supplement usage. Three different segments were identified based on the motivational drivers examined. As a limitation, to note is that due to the sample size, the study can be considered as prospective. In practical terms, the results of the study can be used to support marketing projects that aim to reach leisure-time sport athletes.
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Affiliation(s)
- Ildikó Kovács
- Department of Marketing, Faculty of International Management and Business, Budapest Business School, University of Applied Sciences, Markó utca 29-31, 1055 Budapest, Hungary;
| | - Fanny Liska
- Department of Marketing, Faculty of Business and Economics, University of Pannonia, Egyetem utca 10, 8200 Veszprém, Hungary;
| | - Zoltán Veres
- Department of Marketing, Faculty of Business and Economics, University of Pannonia, Egyetem utca 10, 8200 Veszprém, Hungary;
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Kosendiak A, Król M, Ligocka M, Kepinska M. Eating habits and nutritional knowledge among amateur ultrarunners. Front Nutr 2023; 10:1137412. [PMID: 37497055 PMCID: PMC10365969 DOI: 10.3389/fnut.2023.1137412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Accepted: 06/23/2023] [Indexed: 07/28/2023] Open
Abstract
Introduction Many studies concerning the diet of physically active people refer to individuals who run; however, the importance of nutrition in professional and amateur sports plays a different role. This study aimed to evaluate the nutritional behavior and knowledge of amateur ultrarunners. This study involved a group of 308 respondents (89 women and 219 men) aged 18 -65. It investigated the influence of the level of knowledge about nutrition, gender, education, and smoking on dietary food habits and eating frequency. Methods The KomPAN questionnaire was used to determine the dietary habits, diet quality, lifestyle, and nutrition knowledge of ultramarathon runners. The nutrition knowledge influenced the eating habits and frequency of specific meals expressed as the Healthy Diet Index-10 (HDI-10) and Unhealthy Diet Index-14 (UDI-14). Results In women with sufficient knowledge about nutrition, lower HDI-10 scores were observed compared to those with a good level of knowledge, while men did not show a similar relationship. However, the effect of smoking on the frequency of food intake in men was noted. Interestingly, male smokers had a lower UDI-14 score than non-smokers. Depending on the level of knowledge, female and male ultrarunners more often or less frequently used selected food products. In turn, no effect of education on the frequency of consumption of specific foods was observed. Discussion Such different results are most likely caused by the specificity of the study group, which consisted of amateur runners. Additionally, the study looked at general eating habits, not those employed when preparing for marathons. In the future, more respondents should be surveyed, also taking into account nutrition during training.
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Affiliation(s)
- Aureliusz Kosendiak
- Department of Physical Education and Sport, Wroclaw Medical University, Wrocław, Poland
| | - Magdalena Król
- Department of Pharmaceutical Biochemistry, Division of Biomedical and Environmental Analyses, Faculty of Pharmacy, Wroclaw Medical University, Wrocław, Poland
| | - Marta Ligocka
- Students Scientific Association, Division of Biomedical and Environmental Analyses, Faculty of Pharmacy, Wroclaw Medical University, Wrocław, Poland
| | - Marta Kepinska
- Department of Pharmaceutical Biochemistry, Division of Biomedical and Environmental Analyses, Faculty of Pharmacy, Wroclaw Medical University, Wrocław, Poland
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Chwałczyńska A, Kosendiak A, Sobiech KA, Andrzejewski W. Fat–fat-free index in body mass assessment in young people. Front Physiol 2022; 13:947514. [PMID: 36091388 PMCID: PMC9449409 DOI: 10.3389/fphys.2022.947514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Accepted: 07/29/2022] [Indexed: 11/13/2022] Open
Abstract
The study aimed to personalize the classification of body weight using the fat–fat-free (FFF) index with the percentage of body fat and to develop classification standards for the FFF index for men aged 18–25 years. Moreover, 1,642 adolescents (1,200 ♀) were examined. Using body composition analyzers, weight was determined, as well as overall and segmental body composition. Based on the obtained values for fat mass and fat-free tissue mass, an overall FFF index was calculated. According to the BMI classification, 9% of ♀ and 6% of ♂ are underweight, 29% of ♀ and 13% of ♂ are overweight, and 5% of the subjects are obese. Women and men classified in the same group according to BMI differed statistically significantly in terms of body weight, FM%, and FFM. In contrast to BMI and FM%, the FFF used takes into account the ratio of fat mass to fat-free tissue and muscle tissue mass. The proposed classification of FFF was made taking into account the differences that arise with sexual development and physiological changes occurring in ontogeny. Assessment of body mass using the FFF index should be used as part of preventive screening for the early diagnosis and prevention of overweight and thus many chronic diseases for which overweight or obesity is a risk factor.
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Affiliation(s)
- Agnieszka Chwałczyńska
- Faculty of Physiotherapy, Wroclaw University of Health and Sport Sciences, Wrocław, Poland
- *Correspondence: Agnieszka Chwałczyńska,
| | - Aureliusz Kosendiak
- Study of Physical Education and Sport, Wroclaw Medical University, Wrocław, Poland
| | | | - Waldemar Andrzejewski
- Faculty of Physiotherapy, Wroclaw University of Health and Sport Sciences, Wrocław, Poland
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