38th IVU World Vegetarian Congress - 100 Years of Food Revolution
A joint event of the International Vegetarian Union (IVU), and the Vegetarier-Bund Deutschlands
Peter Clarys,
Peter Deriemaeker,
Marcel Hebbelinck,
Vrije Universiteit Brussel, Belgium
Sportnutrition
Physical activity is a vast component of the more modern definitions of health. Daily physical activity and/or sports should also be a component of a healthy vegetarian lifestyle. The recent position stands on physical activity and health discriminate between health related physical activity and performance related physical activity. Health related physical activity refers to the amount of physical activity required to maintain health throughout life while performance related physical activity refers to training programs developed in order to increase physical performance often in the preparation for competition. In these consensus statements on health and physical the importance of an adequate body composition with sufficient muscularity and limited adiposity are mentioned.
Physical activity and physical and athletic performance in combination with health require a specific nutrition. It is the aim of this presentation to give an overview of the specific nutritional needs for physical activity of different levels (from health oriented towards performance oriented). The adequacy of a vegetarian nutrition for these specific aspects will be discussed.
As an introduction the specific features of sports nutrition and the recent evolutions in sports nutrition will be presented by comparing position stands on sports nutrition (1991 versus 2003).
Foods, nutirion and sports performance. An International concensus (1991)
Diet significantly influences athletic performance. An adequate diet, in terms of quantity and quality, before, during and after training and competition will maximize performance. In the optimum diet for most sports, carbohydrate is likely to contribute about 60-70% of total energy intake and protein about 12%, with the remainder coming from fat. Total energy intake must be raised to meet the increased energy expended during training and maintenance of energy balance can be assessed by monitoring body weight, body composition and food intake. Where there is a need to reduce body weight this should be done gradually, and not immediately before competition. In athletic events of high intensity and long duration (such as multiple sprints sports and endurance sports) performance is generally limited by carbohydrate availability. High carbohydrate diets (even in excess of two thirds of total energy) maximize carbohydrate (glycogen) stores and improve performance in such activity. A high carbohydrate diet is also necessary to sustain high-intensity training on a daily basis. After each bout of exercise, the diet should contain sufficient carbohydrate to replenish the glycogen stores and to maximize subsequent performance. The requirement for sugars and starches, in both solid and liquid forms, will vary, depending on the timing and nature of the physical activity. Increased fluid intake is necessary to avoid dehydration, and may improve performance during prolonged exercise, especially when sweat loss is high. These fluids may contain some carbohydrate, the concentration of which will be dictated by both duration of exercise and climatic conditions. If exercise is of short duration and sweat losses are small, the replacement of salts can be achieved from a normal food intake after exercise. Protein requirements are higher in individuals involved in physical training programmes than in inactive people. However, most athletes already consume sufficient protein as a consequence of their increased energy intakes. Fat consumption should be no greater than 30% of total energy intake. Supplementary fat beyond this intake is not recommended for training or competition because the body is able to mobilize its large reserve of this energy store. Except where there is a need to reduce body fat content, it is important to maintain these stores by ingesting sufficient energy between periods of exercise. Vitamin supplements are not necessary for athletes eating a diet adequate in respect of quality and quantity. Of the minerals and trace elements essential for health, particular attention should be paid to iron and calcium status in those individuals who may be at risk. There is no good evidence to support the use of other nutritional supplements, including those commonly assumed by athletes to have ergogenic effects.
IOC consensus statement on sports nutrition 2003
Journal of Sports Sciences, volume 22 (2004)
The amount, composition and timing of food intake can profoundly affect sports performance. Good nutritional practice will help athletes train hard, recover quickly and adapt more effectively with less risk of illness and injury. Athletes should adopt specific nutritional strategies before and during competition to help maximize their performance. Athletes will benefit from the guidance of a qualified sports nutrition professional who can provide advice on their individual energy and nutrient needs and also help them to develop sport-specific nutritional strategies for training, competition and recovery.
A diet that provides adequate energy from the consumption of a wide range of commonly available foods can meet the carbohydrate, protein, fat and micronutrient requirements of training and competition. The right diet will help athletes achieve an optimum body size and body composition to achieve greater success in their sport. When athletes restrict their food intake, they risk nutrient deficiency that will impair both their health and their performance. Careful selection of nutrient-dense foods is especially important when energy intake is restricted to reduce body and/or fat mass. Fat is an important nutrient and the diet should contain adequate amounts of fats.
Athletes should aim to achieve carbohydrate intakes that meet the fuel requirements of their training programmes and also adequately replace their carbohydrate stores during recovery between training sessions and competition. This can be achieved when athletes eat carbohydrate-rich snacks and meals that also provide a good source of protein and other nutrients. A varied diet that meets energy will generally provide protein in excess of requirements. Muscle mass is maintained or increased at these protein intakes, and the timing of eating carbohydrate and protein may affect the training adaptation.
A high carbohydrate intake in the days before competition will help enhance performance, particularly when exercise lasts longer than about 60 min. Dehydration impairs performance in most events, and athletes should be well hydrated before exercise. Sufficient fluid should be consumed during exercise to limit dehydration to less than about 2% of body mass. During prolonged exercise, the fluid should provide carbohydrate. Sodium should be included when sweat losses are high, especially if exercise lasts more than about 2 h. Athletes should not drink so much that they gain weight during exercise. During recovery from exercise, rehydration should include replacement of both water and salts lost in sweat.
Athletes are cautioned against the indiscriminate use of dietary supplements. Supplements that provide essential nutrients may be of help where food intake or food choices are restricted, but this approach to achieving adequate nutrient intake is normally only a short-term option. The use of supplements does not compensate for poor food choices and an inadequate diet. Athletes contemplating the use of supplements and sports foods should consider their efficacy, their cost, the risk to health and performance, and the potential for a positive doping test.
Excessive training and competition are associated with some negative consequences. Robust immunity and reduced risk of infection can be achieved by consuming a varied diet adequate in energy and micronutrients, ensuring adequate sleep and limiting other life stress. Attention to dietary intake of calcium and iron is important in athletes at risk of deficiency but use of large amounts of some micronutrients may be harmful. Female athletes with menstrual disorders should be promptly referred to a qualified specialist physician for diagnosis and treatment.
Food can contribute not only to the enjoyment of life, but also to success in sport.
These consensus papers will be analyzed in function of vegetarian nutrition and the possibilities of a vegetarian nutrition to full fill the needs and features stated in these position stands.
Sport, Physical activity
Some basic principles concerning sport and physical activity will be elaborated.
The mechanisms of muscular contraction and the consumption of adenosine tri phosphate (ATP) will be explained.
The intensity of physical varies from very light over light, moderate, hard, very hard to maximal and can be can be expressed and/or estimated by changes in heart rate, oxygen consumption, metabolic equivalents, rate of perceived exertion.
In function of the intensity different substrates will be used for the regeneration of ATP. When the intensity is low, aerobic way of energy production (ATP) can be used while at higher intensity a shift towards anaerobic pathways will occur.
The different substrates for ATP regeneration under normal conditions are for (1) anaerobic ATP regeneration: creatine phosphate; glucose and glycogen and for (2) anaerobic ATP regeneration: glucose, glycogen and fat. Anaerobic pathway are fast but have a small capacity and waste products are produced whilst aerobic pathways are slower but have a very great capacity.
Under extreme conditions amino acids from proteins can be used as a substrate for ATP regeneration.
Substrate replenishment is of uttermost importance for athletes. Eating strategies vary in function of training, competition and recuperation for the different sports. Different kinds of sports vary in activity pattern and in intensity level. Examples of (1) long duration at continuous intensity (e.g. marathon running); (2) long duration at intermittent activity of different intensities (e.g. football); and (3) strength related activities (sprint, power training) will be elaborated and a comparison will be made between vegetarian and non-vegetarian athletes. The nutritional sources of carbohydrates, proteins and fats in vegetarian and omnivorous diets will be compared.
The adequacy of vegetarian athletic diets for vitamins, minerals and antioxidants will be compared with non-vegetarian athletic diets. The use of ergogenic substances and the eventual need for supplements for vegetarian and non-vegetarian athletes will be discussed.
Finally an overview of the scientific literature on the influence of vegetarian nutrition and physical performance capacity will be given.
Optimal athletic performance is the result of sustained training, a dedicated lifestyle and sound nutritional strategies. It is often questioned if a vegetarian diet is qualitatively and quantitatively appropriate for different types of physical performance.
An overview will be presented of the different studies where physical performance capacity was evaluated in vegetarian subjects. Several types of performance and physical activity (endurance, resistance, intermittent...), with their specific nutritional needs will be discussed. Adequacy of a vegetarian diet towards these specific needs will be evaluated. A comparison will be made between vegetarian diet and non-vegetarian diets for some nutritional key components such as carbohydrates and protein. The bioavailability of elements such as iron, zinc, and calcium in an athletic diet will be discussed. Practical guidelines for an optimal vegetarian nutrition for the different types of physical activity, training and competition will be formulated.
The scientific research indicates that vegetarian diets can be adequate for achieving physical performance at all levels.