Exercise-Induced Muscle Damage and Cardiac Stress During a Marathon Could be Associated with Dietary Intake During the Week Before the Race

Nutrients

Juan Del Coso¹  Alfredo Cordova²  Juan Mielgo-Ayuso²  Ignacio Refoyo³  Patxi León-Guereño⁴  Julio Calleja-González⁵ 

[1] Centre for Sport Studies, Rey Juan Carlos University, 28943 Fuenlabrada, Spain;Department of Biochemistry Molecular Biology and Physiology, Faculty of Health Sciences, Campus de Soria, University of Valladolid, 42004 Soria, Spain;Department of Sports, Faculty of Physical Activity and Sports Sciences (INEF), Universidad Politécnica de Madrid, 28040 Madrid, Spain;Faculty of Psychology and Education, University of Deusto, Campus of Donostia-San Sebastián, 20012 San Sebastián, Guipúzcoa, Spain;Laboratory of Human Performance, Department of Physical Education and Sport, Faculty of Education, Sport Section, University of the Basque Country, 01007 Vitoria, Spain;

关键词: endurance;    skeletal muscle;    doms;    rhabdomyolysis;    diet;    sport nutrition;    muscle recovery;   

DOI  :  10.3390/nu12020316

来源: DOAJ

【 摘 要 】

Adequate food intake is important prior to endurance running competitions to facilitate adequate exercise intensity. However, no investigations have examined whether dietary intake could prevent exercise-induced muscle damage (EIMD) and cardiac stress (EICS). Thus, this study’s objective was to determine the associations between EIMD, EICS and endurance athlete diets one week before a marathon race. Sixty-nine male runners participated in this study. Food intake during the week prior to the race was collected through a seven-day weighed food record. Dietary intake on race day was also recorded. At the end of the marathon, blood samples were drawn to determine serum creatine kinase (CK) and myoglobin, and muscle−brain isoform creatine kinase (CK-MB), prohormone of brain natriuretic peptide (NT-proBNP), cardiac troponin I (TNI), and cardiac troponin T (TNT) concentration as markers of EIMD and EICS, respectively. To determine the association between these variables, a stepwise regression analysis was carried out. The dependent variable was defined as EIMD or EICS and the independent variables were defined as the number of servings within each different food group. Results showed that the intake of meat during the previous week was positively associated with post-race CK (Standardized Coefficients (β) = 0.643; p < 0.01) and myoglobin (β = 0.698; p < 0.001). Vegetables were negatively associated the concentration of post-race CK (β = −0.482; p = 0.002). Butter and fatty meat were positively associated with NT-proBNP (β = 0.796; p < 0.001) and TNI (β = 0.396; p < 0.001) post-marathon values. However, fish intake was negatively associated with CK (β = −0.272; p = 0.042), TNI (β = −0.593; p < 0.001) and TNT (β = −0.640; p = 0.002) post-marathon concentration. Olive oil was negatively associated with TNI (β = −0.536; p < 0.001) and TNT (β = −0.415; p = 0.021) values. In conclusion, the consumption of meat, butter, and fatty meat might be associated with higher levels of EIMD and EICS. On the other hand, fish, vegetables, and olive oil might have a protective role against EIMD and EICS. The selection of an adequate diet before a marathon might help to reduce some of the acute burdens associated with marathon races.

【 授权许可】

Unknown