Department of Biochemistry Molecular Biology and Physiology, Faculty of Health Sciences, Campus de Soria, University of Valladolid, 42004 Soria, Spain.
Laboratory of Human Performance, Department of Physical Education and Sport, Faculty of Education, Sport Section, University of the Basque Country, 01007 Vitoria, Spain.
Nutrients. 2020 Jan 25;12(2):316. doi: 10.3390/nu12020316.
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; < 0.01) and myoglobin (β = 0.698; < 0.001). Vegetables were negatively associated the concentration of post-race CK (β = -0.482; = 0.002). Butter and fatty meat were positively associated with NT-proBNP (β = 0.796; < 0.001) and TNI (β = 0.396; < 0.001) post-marathon values. However, fish intake was negatively associated with CK (β = -0.272; = 0.042), TNI (β = -0.593; < 0.001) and TNT (β = -0.640; = 0.002) post-marathon concentration. Olive oil was negatively associated with TNI (β = -0.536; < 0.001) and TNT (β = -0.415; = 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.
在进行耐力跑比赛前摄入足够的食物对于提高运动强度很重要。然而，目前还没有研究调查饮食摄入是否可以预防运动引起的肌肉损伤（EIMD）和心脏应激（EICS）。因此，本研究的目的是确定马拉松比赛前一周内 EIMD、EICS 与耐力运动员饮食之间的关系。69 名男性跑步者参与了这项研究。通过为期 7 天的称重食物记录收集比赛前一周的食物摄入量。还记录了比赛当天的饮食摄入情况。在马拉松比赛结束时，抽取血样以确定血清肌酸激酶（CK）和肌红蛋白以及肌肉-脑同工型肌酸激酶（CK-MB）、脑钠肽前体（NT-proBNP）、心肌肌钙蛋白 I（TNI）和心肌肌钙蛋白 T（TNT）浓度，分别作为 EIMD 和 EICS 的标志物。为了确定这些变量之间的关系，进行了逐步回归分析。因变量定义为 EIMD 或 EICS，自变量定义为每种不同食物组中的份数。结果表明，前一周摄入的肉与赛后 CK（标准化系数（β）=0.643；<0.01）和肌红蛋白（β=0.698；<0.001）呈正相关。蔬菜与赛后 CK 浓度呈负相关（β=-0.482；=0.002）。黄油和高脂肪肉类与 NT-proBNP（β=0.796；<0.001）和 TNI（β=0.396；<0.001）呈正相关。然而，鱼类摄入与 CK（β=-0.272；=0.042）、TNI（β=-0.593；<0.001）和 TNT（β=-0.640；=0.002）的浓度呈负相关。橄榄油与 TNI（β=-0.536；<0.001）和 TNT（β=-0.415；=0.021）值呈负相关。总之，肉类、黄油和高脂肪肉类的摄入可能与更高水平的 EIMD 和 EICS 有关。另一方面，鱼类、蔬菜和橄榄油可能对 EIMD 和 EICS 具有保护作用。在马拉松比赛前选择适当的饮食可能有助于减轻与马拉松比赛相关的一些急性负担。
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