Doctoral School of Physical Culture Sciences, University School of Physical Education in Krakow, Jana Pawla II 78, 31-571 Krakow, Poland.
Department of Sports Medicine and Human Nutrition, Institute of Biomedical Sciences, University School of Physical Education in Krakow, Jana Pawla II 78, 31-571 Krakow, Poland.
Nutrients. 2023 Sep 29;15(19):4219. doi: 10.3390/nu15194219.
Appropriate nutritional preparation for a high-mountain expedition can contribute to the prevention of nutritional deficiencies affecting the deterioration of health and performance. The aim of the study was to analyze the dietary habits, supplementation and nutritional value of diets of high mountain climbers. The study group consisted of 28 men (average age 33.12 ± 5.96 years), taking part in summer mountaineering expeditions at an altitude above 3000 m above sea level, lasting at least 3 weeks. Food groups consumed with low frequency during the expedition include vegetables, fruits, eggs, milk and milk products, butter and cream, fish and meat. The energy demand of the study participants was 4559.5 ± 425 kcal, and the energy supply was 2776.8 ± 878 kcal. The participants provided 79.6 ± 18.5 g of protein (1.1 ± 0.3 g protein/kg bw), 374.0 ± 164.5 g of carbohydrates (5.3 ± 2.5 g/kg bw) and 110.7 ± 31.7 g of fat (1.6 ± 0.5 g/kg bw) in the diet. The climbers' diet was low in calories, the protein supply was too low, and the fat supply was too high. There is a need to develop nutritional and supplementation recommendations that would serve as guidelines for climbers, improving their well-being and exercise capacity in severe high-mountain conditions, which would take their individual taste preferences into account.
适当的高海拔探险营养准备可以有助于预防影响健康和表现的营养缺乏症。本研究的目的是分析高山登山者的饮食习惯、补充剂和饮食的营养价值。研究组由 28 名男性（平均年龄 33.12 ± 5.96 岁）组成，他们参加了海拔 3000 米以上的夏季登山探险，持续时间至少为 3 周。在探险期间摄入频率较低的食物组包括蔬菜、水果、鸡蛋、牛奶和奶制品、黄油和奶油、鱼和肉。研究参与者的能量需求为 4559.5 ± 425 千卡，能量供应为 2776.8 ± 878 千卡。参与者在饮食中提供了 79.6 ± 18.5 克蛋白质（1.1 ± 0.3 克蛋白质/公斤 bw）、374.0 ± 164.5 克碳水化合物（5.3 ± 2.5 克/公斤 bw）和 110.7 ± 31.7 克脂肪（1.6 ± 0.5 克/公斤 bw）。登山者的饮食热量低，蛋白质供应过低，脂肪供应过高。有必要制定营养和补充建议，作为登山者的指南，改善他们在恶劣的高海拔条件下的健康和运动能力，并考虑他们的个人口味偏好。
