Jontony Nicole, Hill Emily B, Taylor Christopher A, Boucher Laura C, O'Brien Vince, Weiss Rick, Spees Colleen K
Nicole Jontony, Sports Dietitian, The Ohio State University, Department of Athletics, Columbus, OH.
Emily B. Hill, Graduate Fellow, The Ohio State University, Division of Medical Dietetics and Health Sciences, School of Health and Rehabilitation Sciences, Columbus, OH.
Am J Health Behav. 2020 Jul 1;44(4):432-443. doi: 10.5993/AJHB.44.4.6.
In this paper, we examined diet quality and associations between changes in skin carotenoids and body composition among selected NCAA Division I athletes. Athletes from women's (rowing, swimming, gymnastics) and men's (swimming, wrestling) teams at a large Midwest university (N = 129) completed one online food frequency questionnaire and 2 in-person visits, once in-season and once out-of-season, to assess skin carotenoids and body composition. Diet quality was assessed via Healthy Eating Index-2015 (HEI). Carotenoids were measured via resonance Raman spectroscopy and body composition via dual-energy x-ray absorptiometry. ANOVA and Pearson correlations were used to test differences between teams and determine association between changes from in-season to out-of-season. Mean HEI score for all athletes was 71.0. Women's rowing reported the highest diet quality (73.5), men's wrestling lowest (56.5). Skin carotenoids decreased for all teams, except men's wrestling, from in-season to out-of-season. Body fat percentage increased for women and decreased for men. There was a moderate inverse association between changes in skin carotenoids and body fat percentage (r = -.334, p = .001). Suboptimal diet quality coupled with decreases in skin carotenoids and increases in body fat percentage from in-season to out-of-season may justify dietitian-led interventions year-round to improve dietary patterns in collegiate athletes.
在本文中，我们研究了美国大学体育总会（NCAA）第一分区部分运动员的饮食质量，以及皮肤类胡萝卜素变化与身体成分之间的关联。来自中西部一所大型大学的女子（赛艇、游泳、体操）和男子（游泳、摔跤）运动队的运动员（N = 129）完成了一份在线食物频率问卷，并进行了2次现场访问，一次在赛季中，一次在赛季外，以评估皮肤类胡萝卜素和身体成分。饮食质量通过《2015年健康饮食指数》（HEI）进行评估。类胡萝卜素通过共振拉曼光谱法测量，身体成分通过双能X线吸收法测量。方差分析和皮尔逊相关性分析用于检验各运动队之间的差异，并确定赛季中到赛季外变化之间的关联。所有运动员的平均HEI得分为71.0。女子赛艇队的饮食质量最高（73.5），男子摔跤队最低（56.5）。除男子摔跤队外，所有运动队的皮肤类胡萝卜素从赛季中到赛季外均有所下降。女性的体脂百分比增加，男性的体脂百分比下降。皮肤类胡萝卜素变化与体脂百分比之间存在中度负相关（r = -.334，p = .001）。从赛季中到赛季外，饮食质量欠佳，同时皮肤类胡萝卜素减少，体脂百分比增加，这可能说明有必要由营养师全年主导进行干预，以改善大学生运动员的饮食模式。
