DCU GAA WEBSITE Proudly Sponsored by Snap Printing
Club Updates Info Scholarships Other

NUTRITION AND HEALTH OF PHYSICALLY ACTIVE PEOPLE:
AN INTERNATIONAL PERSPECTIVE

RT# 22 / Volume 6 (1995), Number 4

Participants:

Introduction

More and more active people around the world are becoming aware of the importance of nutrition to health and exercise performance. Although general eating habits and local culture often dictate the types of foods that people consume in different countries, it remains a universal fact that diets high in fat and low in carbohydrate-rich foods serve as a risk factor in the development of various diseases. For athletes, a proper diet can also be viewed as an ergogenic aid to improve exercise performance.

The Gatorade Sports Science Institute invited nutrition experts from five different continents to answer questions regarding the dietary habits of active and non-active people in their respective countries. Their answers to our questions follow.

Is there a "typical" diet that is consumed by the people in your country? Does the diet differ in other countries in your region?

Burke : The "typical" diet of Australians is considered similar to the diet consumed by people in most affluent Western countries. In general, people eat more fat and saturated fat, and less carbohydrate, than recommended by our population dietary guidelines. Although Australia belongs in the Asian region, we enjoy a high level of multi-culturalism; most of the population tends towards a Western diet, but there are many migrant communities that adhere to the food patterns of their home countries.

Kostas : The North American diet is typically high in total fat, saturated fat, cholesterol, sodium and sugar; and low in complex carbohydrates and fiber. In the United States and Canada, our consumption of fresh fruit, vegetables, and whole grains is low, and our intake of meat, dairy products and other foods rich in saturated fats, and processed foods tends to be high. The Mexican diet seems to be a little higher in fiber and complex carbo-hydrates than the diets of the other countries in the region.

Chen : The "typical" Chinese diet tends to be higher in carbohydrate and fiber , and lower in fat than the Western diet. In the morning, people often take porridge or millet gruel for the main food. Soybean milk, salted vegetables, eggs (boiled or fried), deep-fried twisted dough sticks, or cakes are the common choices for breakfast. For lunch and dinner, steamed rice and boiled noodles are major foods: selections of eggs, chicken, fish, meat, and vegetable are nonstaple foods. The dishes are usually prepared by stir-frying with some salt, soy sauce, or a little sugar. Our habit for generations has been to eat three meals a day, but that has been changing somewhat in recent years.

Hamm : In Germany the typical dietary staples are bread, potatoes, meat, sausages, vegetables, fruit, and milk products. However, I think that many Germans tend to eat too much, especially too much fat from animal sources. The recommend ratio of calories from protein, fat and carbohydrate is 10:30:60, respectively, but the actual ratio in the German diet is 14:40:46. We do not eat enough carbohydrates, especially as bread, potatoes and vegetables.

People in Italy, Spain, Greece, and southern parts of France eat more of a "Mediterranean-style" diet than the Germans do, which includes more vegetables and fruits. There are some differences in the diets between the northern and southern parts of Germany. In the south, people eat more pasta, meat, and sausages. In the north, people eat more potatoes.

Javornik : The typical diet in Venezuela includes grains such as rice, vegetables (particularly black beans and plantain), and also meat. Venezuelans also eat lots of fruits and dairy products. Most of the countries in our region eat a similar diet. One disturbing trend I have noticed in Latin America is the increasing consumption of fast foods, particularly in the metropolitan areas.

What diseases most often afflict the people in your country? Are any of these conditions attributable to local dietary preferences?

Javornik : In our country the most common diseases that afflict people are cardiovascular diseases (heart attack, stroke, hypertension, and congestive heart failure), cancer, infectious diseases in children, and chronic obstructive pulmonary disease. Just as is the case in more developed countries, the rather high incidence of many of these diseases can certainly be attributed, in part, to improper eating habits.

Chen : The recent disease model of the Chinese people has changed significantly from prior models. Infectious diseases have actually been decreasing at the same time that chronic diseases (cancer, cardiac, and cerebral vascular diseases) are increasing. According to a report of the Chinese Health Statistic Digest, cancer is the leading killer of the Chinese people, and the rate of cerebral and cardiovascular diseases has risen from 5th and 6th place, respectively, to the top three. A study of the relationship between diet composition and health conducted over a 35-year period in Shanghai indicated that the death rate from these three leading killers was inversely related to the consumption of grain products, and positively related to the consumption of meat, eggs, and fat.

Hamm : A high-energy diet rich in fat and low in fiber leads to coronary diseases and perhaps to some forms of cancer. These are the main causes of death in Germany. There is certainly a correlation between diet and both hypertension and hyperlipidemia. The recommendations for preventing these diseases include the consumption of more fiber and complex carbohydrates, less fat and alcohol, plus more physical activity .

Kostas : Health-related problems in the United States sound very similar to those seen in Germany. Coronary/cardiovascular disease, obesity, hypertension, diabetes, stroke and cancer are the leading causes of death in the United States. These diseases most certainly are related to the American diet, which is too high in fat and energy and too low in carbohydrates and fiber. An inactive lifestyle is also a culprit.

Are any nutritional deficiencies prevalent in your region? Is supplementation of a particular nutrient or nutrients common among the general population?

Burke : Iron deficiency is the most common nutrient deficiency in Australia and is most prevalent among sub-groups such as pregnant women, female blood donors, and teenage girls. Other groups considered to be at high-risk for iron deficiency include socio-economically disadvantaged groups, Aborigines and some migrant groups, vegetarians, and athletes. Iron supplementation is generally considered to be a part of the clinical management of individuals with diagnosed cases of iron deficiency, rather than a mass supplementation issue. Nutrition education is seen as an important part of the prevention of iron deficiency and other nutrition deficiencies. The role of food fortification is still controversial; traditionally we have enjoyed fortification of many staple foods with iron and vitamins. However, the National Food Authority is presently reviewing the need and extent of food fortification.

Hamm : In Germany, we consider the intake of calcium and iodine to be critical in some groups, as are the intake of the vitamins riboflavin, pyridoxine, and folic acid. Because they tend to undertake weight-loss diet regimens more often than other sub-groups, young women are the main risk group for nutrient deficiency in Germany. Supplementation of salt with iodine is popular in Germany, just as in the United States. The salt is often used to make breads, among other things. We also fortify some of our fruit juices with additional calcium.

Kostas : In some age and gender population groups in the United States, calcium, folic acid, zinc, magnesium and vitamin B6 are low. Teenage females, child-bear-ing-age females, and senior adults are at greater risk of low calcium, iron and folicacid intakes, and senior adults also tend to ingest low levels of zinc, magnesium, and vitamin B6. Supplementation of iron and calcium by women, folic acid for pregnant women, iron for children, and perhaps zinc, magnesium, and vitamin B6 by seniors is sometimes necessary. However, I would caution that supplementation should only commence after consultation with a physician or dietitian.

Javornik : In many of the countries of our region (Venezuela, Colombia, Brazil, Ecuador, Peru, and Bolivia) there is a high level of critical poverty. Many of the people in these countries suffer from chronic deficiency symptoms related to several essential nutrients. Vitamin and mineral supplementation is very common among the general populations in these countries, even among people thought to be consuming an adequate diet.

Chen: Goiter, iron deficiency anemia(IDA), rickets, and osteoporosis are prevalent in China. There are about 7.5 million goiter patients, and 380 million people suffer from IDA. The incidence of rickets is 30%-50% in children under three-years old. Widespread fortification of salt with iodine has recently been sanctioned by the government as a means of lessening the prevalence of goiter. In addition, calcium and iron preparations are very commonly used as supplements for children and elderly people because calcium (particularly milk calcium) and iron intake are generally low. The average calcium intake among the Chinese people is only 50% of RDA values.

Do athletes in your country make a conscious effort to eat a diet different than that of the general population? If so, what type of diet do they consume?

Kostas : Many athletes in the United States do make a conscious effort to eat a diet different from that of the general population. Most of them emphasize a higher-carbohydrate diet. Some athletes do like to experiment with different diet regimens. For example, a current trend among some endurance athletes is to eat a higher-fat, lower-carbohydrate diet. Many body builders eat high-protein diets, and athletes in general tend to experiment with vitamin/mineral supplements. The science to support these dietary regimens is not necessarily strong, but it does underscore the typical athlete's mindset that his or her dietary needs must be different than those of the average sedentary person.

I have also noticed that there is a lot of confusion among athletes regarding the contents of the foods that they eat. Many athletes think that they are consuming a high-carbohydrate diet when, in fact, they are actually consuming excessive fat.

Javornik : Many athletes in Venezuela have a general understanding of the importance of a good diet for exercise performance. However, w hen we evaluated 490 of our top national athletes, our findings were similar to those of Georgia Kostas. We found that although 83% of these athletes had an adequate energy intake, only 7% were consuming a proper proportion of carbohydrate (50-60%), fat (20-25%), and protein (12-15%). The majority of them were eating too much fat. It became obvious to us that our athletes need a more in-depth understanding of the foods that comprise an adequate diet for physical performance.

Chen : Chinese athletes eat more meat, fruits, and milk products than the general population, but most of our athletes underestimate the importance of carbohydrate, vegetables, and fluid replacement. Recent studies have indicated that there is a trend toward greater protein, fat and vitamin B2 intake among athletes via an increased consumption of animal products, in comparison to our former athletes, who ate less meat. Consequently, our data indicate a greater prevalence of excess fat and cholesterol intake, and we often see inadequate intakes of vitamin B1, calcium, and heme iron among our sportsmen.

Burke : Athletes in Australia are becoming more conscious of the benefits of healthy eating. However, there are no studies that report whether this interest has translated into a significant shift in dietary intake. In studies of small groups of athletes, together with the observations of sports dietitians, it appears that many athletes make a conscious effort to follow nutritional guidelines for sports performance. This includes general goals such as increasing carbohydrate intake and reducing fat intake, but also encompasses more specific guidelines such as consuming fluid and carbohydrate during exercise sessions, choosing a high-carbohydrate pre-event meal and eating a "recovery" carbohydrate meal or snack after an exercise session.

Hamm : Our athletes are conscious of the necessity of a diet rich in carbohydrates. Pasta, bread and muesli are popular. German athletes are also well informed about the necessity of drinking enough of a properly for mulated beverage (carbohydrates, sodium, etc.) to remain adequately hydrated. Nevertheless, our athletes have the same problem that has been outlined by some of the other respondents; they still eat too much fat and often prefer fast foods to more well-balanced meals. We have to find a better way to put theory into practice. This, of course, requires us to remember that each person has his or her own different personal needs. Teaching athletes to eat and cook to suit school, work, and training schedules is important.

Are nutritional ergogenic aids popular among athletes and active people in your country?

Chen : Yes. According to the traditional Chinese medicine viewpoint, many Chinese athletes ingest high-protein foods such as turtle, soft-shelled turtle, dark meat of chicken, etc., as nutritional ergogenic aids. Athletes and active people also use Chinese herbs such as ginseng, which are considered to have tonic effects, including enhancement of strength and immune function.

Javornik : In Venezuela, most athletes are aware of the majority of the popular nutritional products that are purported to improve physical performance. As I mentioned earlier, intake of high-carbohy- drate foods is stressed. In addition, many active people use protein and amino-acid supplements, vitamins, minerals, and some ergogenic foods of dubious benefit, such as octacosanol, vitamin B15, bee pollen, guarana, and ginseng.

Hamm : Current ergogenic nutrients that are favored by German sportsmen include L-carnitine (prefer red by endurance athletes) and creatine (preferred by strength-type athletes). There is also a lot of discussion regarding the need for supplemental zinc and antioxidant nutrients such as vitamins E, C, and beta carotene as "protective nutrients" for active people.

Burke : Nutritional ergogenic aids are also popular among athletes in Australia. It seems that there is a never-ending supply of products that promise to make athletes leaner, faster, stronger, more enduring -- or whatever it takes to be a better athlete. The promises are tempting but largely unproved. Nevertheless, athletes are often driven by the fear that another competitor may gain "an edge" that they don't have. Of course, no ergogenic aid can equal or replace the benefits of good genetics, correct training, the right equipment, healthy eating, and the right attitude. There are special sports supplements, such as sports drinks, that can be part of a winning diet, and there are some ergogenic aids such as bicarbonate and creatine that may confer some performance benefits in specific situations for some individuals. By and large, however , nutritional ergogenic aids might be considered an issue of consumer protection - are athletes wasting their money on false claims?

From whom do the athletes and active people in your country derive their dietary information?

Hamm : German athletes get their information about sports nutrition mainly from specific sport magazines and newspapers. Discussions among athletes at fitness and training centers also helps to shape their beliefs. On rare occasions, athletes may get their information from special textbooks, or from trainers, doctors, or dietitians.

Javornik : The situation in Venezuela is similar to that in Germany. Most athletes and active people in our country receive their dietary information from popular magazines, or from coaches and trainers.

Kostas : The same is true in the United States. Primary information sources on diets for athletes are coaches, trainers, magazine articles, advertisements, and peers. Secondary sources of dietary information for athletes are medical professionals such as doctors, dietitians, and nurses.

Chen : The situation seems to be the same worldwide. Chinese athletes and active people obtain their dietary information from a variety of sources, including coaches, team doctors, dietitians, TV, newspapers, sports magazines and popular medicine.

Burke: Many athletes in Australia still receive their dietary advice from fellow athletes, from sports magazines and from health-food shops. However, we are successfully implementing programs to integrate sports nutrition education through coaching programs, athlete education, and the training of sports medicine and sports science professionals. Bodies such as the Australian Sports Commission and Sports Medicine Australia develop, implement, and support these pro grams. The Sydney 2000 Olympics provides us with a great opportunity to gain the interest and attention of the community and athletes alike. We will be working hard to ensure that nutrition is an integral part of the Olympic plan - from the organization of the dining hall in the Athletes Village to education programs that ensure that our athletes train and compete with the benefits of a "winning diet."

This issue of the Sports Science Exchange Roundtable was moderated by Xiaocai Shi, Ph.D., Scientist, Gatorade Exercise Physiology Laboratory, and Mitchell Kanter, Ph.D., Senior Research Scientist, Gatorade Exercise Physiology Laboratory & Director, Gatorade Sports Science Institute.

The Gatorade Sports Science Institute was created to provide current information on developments in exercise science, sports nutrition, and sports medicine and to support the advancement of sports science research.

This article may be reproduced for non-profit, educational purposes only.