Johnson E. Beth-El College of Nursing and Health Sciences, Department of Human Physiology and Nutrition, University of Colorado Colorado Springs (UCCS), 1420 Austin Bluffs Parkway, Colorado Springs, CO, 80918, USA.
International Doctoral School, University of Andorra, AD600, Sant Julià de Lòria, Andorra.
Curr Nutr Rep. 2020 Sep;9(3):147-162. doi: 10.1007/s13668-020-00318-0.
Sustainable production and healthy consumption have been the topic of recent publications. Due to the high environmental impact of the current food system, significant changes in how food is produced, distributed, and consumed are needed in all sectors and groups. While most research in sustainable diets has focused on the general population, limited work has involved athletes. The purpose of this review is to summarize the current knowledge on food and sustainability in athletes.
Meeting but not exceeding protein requirements through flexitarian and plant-based approaches, reducing packaged foods and food waste, and prioritizing seasonal produce were identified as possible mitigation options in athletes. There is urgency for more research on plant-centric, whole food-based strategies for post-exercise skeletal muscle and training adaptation, the effect of sustainable diets on health and performance, and behaviors to reduce packaging and food waste in athletes.
可持续生产和健康消费一直是近期出版物的主题。由于当前食品系统对环境的影响巨大，所有部门和群体都需要在食品生产、分配和消费方式上进行重大变革。尽管大多数关于可持续饮食的研究都集中在普通人群，但涉及运动员的研究工作却很有限。本文旨在总结目前关于运动员食物和可持续性的相关知识。
通过杂食和植物性饮食方法满足但不超过蛋白质需求、减少包装食品和食物浪费、优先选择应季农产品，这些被认为是运动员可能采取的缓解措施。对于更多关于植物性、全食物策略在运动后骨骼肌和训练适应中的作用、可持续饮食对健康和表现的影响以及减少运动员包装和食物浪费的行为的研究迫在眉睫。
