8 research outputs found
Specialized food products for the nutrition of athletes based on whey proteins
It is known that a balanced diet and the intake of specialized foods that combine various types of proteins play a key role in expanding the adaptive potential of athletes and affect the effectiveness of the training process. In recent decades, various biomedical and technological strategies have been implemented in the development of specialized food products, including those for the nutrition of athletes. Proteins of milk and whey occupy an important place among the functional ingredients. Despite the fact that the average per capita consumption of protein in the structure of the diet in the Russian Federation over the past few years has been at a satisfactory level (in 2019 β 80.4 g/day, in 2020 β 81.4 g/day), for athletes with high body weight and extremely high energy consumption (4000 kcal/day and above), these values will be insufficient. In connection with this, special attention should be paid to various protein fractions in the development of SPP at a consumption level of at least 1.2 g/kg of the athleteβs body weight daily to ensure plastic and other functions in the body, physical performance and endurance
Some aspects of the influence of extreme climatic factors on the physical performance of athletes
Professional athletes often have to participate in competitions in climatic conditions that differ from the optimal or habitual ones for their place of residence. In this regard, it seems relevant to the question of how borderline and extreme external conditions (low and high ambient temperatures, changes in atmospheric pressure, altitude) affect sports performance and endurance. The review presents the biochemical mechanisms underlying the adaptation of athletes to environmental conditions. The human body maintains a fairly constant internal temperature (in some articles β the core) of the body at a level of 37 Β± 10C throughout its life, despite a wide range of environmental parameters. The intensity of the processes providing for the release of heat is reflexively regulated. The neurons responsible for heat exchange are located in the center of thermoregulation of the hypothalamus. In the course of evolution, mammals have developed a variety of mechanisms for regulating body temperature, including nervous and humoral, that affect energy metabolism and behavioral responses. There are two ways of heat generation: contractile thermogenesis, due to contractions of skeletal muscles (a special case β cold muscle tremors), and non-contractile β when the processes of cellular metabolism are activated: lipolysis (in particular, brown adipose tissue) and glycolysis. When exposed to extreme ambient temperatures, the thermoregulatory system adjusts to maintain a stable core body temperature by preventing heat loss and increasing heat production in cold conditions, or increasing heat dissipation if the ambient temperature rises. The ambient temperature corresponding to 20β25 ΒΊΠ‘ on land and 30β35 ΒΊΠ‘ in water is considered thermoneutral for humans in a state of relative rest. However, any deviations from these conditions, especially against the background of intense physical exercise, can lead to functional overstrain, decreased endurance and sports performance
Some eating habits and physical activity of players performing in e-sports
Reading the rapidly growing popularity of video games and the accelerating growth of the esports industry requires research into its potential health benefits or harms. The amount of time that esports players spend sitting at computer equipment can have potential negative consequences, including a higher risk of injuries and chronic diseases, of the musculoskeletal system, primarily the muscles of the neck area and cervical spine, visual impairment, and carpal tunnel syndrome. A number of studies have shown that excessive addiction to video games can lead to a wide range of negative mental and then social consequences, such as loss of interest in external activities, social isolation, sleep disturbance, poor academic performance, irritability, aggression, family conflicts, dissatisfaction with everyday life, and decreased memory. Further research in this area is necessary to analyze information about the characteristics of eating behavior, level of physical activity, energy expenditure, body composition of e-sportsmen in order to identify possible potential for improving health, endurance indicators, and sports performance
Frequency of consumption of specialty food products by sports university students and violation of the principles of their introduction to the diets
Purpose: estimate actual diet of college basketball players, including frequency of consumption of specialty foods.Materials and methods: 25 male students sports university basketball were examined (average age 20.9 Β± 1.8 years). Actual nutrition was studied by the frequency method using the computer program βAnalysis of Human Nutritional Statusβ. Data on the frequency and quantity of consumed specialized food products for the nutrition of athletes (SFP) and biologically active food additives were studied using a questionnaire.Results: the daily energy value of the diet averaged 3205 Β± 520 kcal/day, 135 Β± 36 g of protein per day, 155 Β± 25 g/day of fats and 317 Β± 72 g/day of carbohydrates; unoptimal diet structure was revealed β fats predominate from the daily energy value, carbohydrate and protein intake was low. There is a discrepancy between daily food intake (low consumption of fruits, vegetables, bread, fish) and the Order of the Ministry of Sports of the Russian Federation dated October 30, 2015 No. 999 βOn requirements approval for ensuring the sports reserves training for sports teams of the Russian Federationβ requirements. Basic diet revealed a high average daily content of iron (19 Β± 6 mg/day), vitamins A (1057 Β± 729 Β΅g ret. equiv) and C (153 Β± 101 mg/day). Data on the frequency of taking SPPs and dietary supplements are provided. At the same time, content of some nutrients in them exceeded the upper permissible consumption levels.Conclusion: it is advisable to regularly increase the awareness of coaches and athletes about the rational nutrition principles through the introduction of educational programs into sports practice
Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian Federation
The available scientific literature, domestic and international regulatory codes of normative documents concerning the fortification of various types of food products have been analyzed. The groups of food products of conventional and regular consumption included into the diets of all categories of consumers, recommended for fortification with essential micronutrients, have been determined: wheat and cereal flour (spelt wheat, buckwheat, oat, corn flour, etc.); pastry; milk and dairy products, including ice cream; non-alcoholic soft drinks; mineralized drinking water; fruit and vegetable juices; fat and oil products (vegetable oils, margarines, spreads, mayonnaise); confectionery and sweets (pastry, sugar, chocolate); cereals (breakfast cereals, muesli, ready-to-eat extruded cereals, instant pasta and cereals, mixtures for bakery, flour for sweet pastry); food concentrates (jelly, instant drinks, concentrates of sweet foods, instant food, instant cereal concentrates); table salt. The groups of food products assigned for certain categories of population are used as part of therapeutic diets for patients with various diseases (metabolic disorder syndrome, cardio-vascular system pathology with atherosclerotic vascular injury, type 2 diabetes mellitus, gastrointestinal tract diseases, non-alcoholic fatty liver disease, diabetic nephropathy, etc.), as well as assigned to reduce the risk of diseases developing, the nutrients are recommended for targeted fortification of certain types of food. Examples of micronutrients fortification of sausages and minced meat semifinished products are given below. Requirements for fortification of mass consumption food products and for fortification of foods for special dietary uses are formulated in this article, the amount of fortifying components in the various groups of food products are justified, ensuring their efficiency for improving the micronutrient status and safety of its consumption. Based on the analysis of the available scientific literature, domestic and international regulatory framework of normative documents on fortification of various types of food products, recommendations have been developed for fortification of food with micronutrients
ΠΠΎΠ½Π΅ΡΠ½ΡΠ΅ ΠΏΡΠΎΠ΄ΡΠΊΡΡ Π³Π»ΠΈΠΊΠΈΡΠΎΠ²Π°Π½ΠΈΡ ΠΈ ΡΠ΅Ρ Π½ΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΈΠ΅ Π°ΡΠΏΠ΅ΠΊΡΡ ΡΠ½ΠΈΠΆΠ΅Π½ΠΈΡ ΠΈΠΌΠΌΡΠ½ΠΎΠ³Π΅Π½Π½ΠΎΡΡΠΈ ΡΠΏΠ΅ΡΠΈΠ°Π»ΠΈΠ·ΠΈΡΠΎΠ²Π°Π½Π½ΡΡ ΠΏΠΈΡΠ΅Π²ΡΡ ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ² Π΄Π»Ρ ΠΏΠΈΡΠ°Π½ΠΈΡ ΡΠΏΠΎΡΡΡΠΌΠ΅Π½ΠΎΠ²
Food allergy, which affects about 8% of children and 5% of adults in the world, is one of the major global health problems, and allergen control is an important aspect of food safety. According to the FALCPA (Food Allergen Labeling and Consumer Protection Act of 2004 FDA), more than 160 foods can cause allergic reactions, with eight of them responsible for 90% of all food allergies in the United States, including milk, eggs, wheat, peanuts, soybeans, tree nuts, crustaceans and fish, also known as the Big 8. Most foods that are sources of obligate allergens are heat treated before consumption, which can trigger the Maillard reaction, which produces glycation end products. Symptoms of food sensitization are known to significantly affect the quality of life, gut microbial diversity and adaptation potential. In particular, in athletes, this can be expressed in a decrease in the effectiveness of the training process, which leads to poor endurance and athletic performance. In this regard, it seems relevant to study the effect of the Maillard reaction and AGEs on the immunogenicity of proteins and the possible relationship between these compounds and food allergy, as well as to develop measures to prevent the adverse effect of allergens on the body of a professional athlete and any other consumer.ΠΠΈΡΠ΅Π²Π°Ρ Π°Π»Π»Π΅ΡΠ³ΠΈΡ, ΠΊΠΎΡΠΎΡΠΎΠΉ ΡΡΡΠ°Π΄Π°ΡΡ ΠΎΠΊΠΎΠ»ΠΎ 8% Π΄Π΅ΡΠ΅ΠΉ ΠΈ 5% Π²Π·ΡΠΎΡΠ»ΡΡ
Π² ΠΌΠΈΡΠ΅, ΡΠ²Π»ΡΠ΅ΡΡΡ ΠΎΠ΄Π½ΠΎΠΉ ΠΈΠ· ΠΎΡΠ½ΠΎΠ²Π½ΡΡ
ΠΏΡΠΎΠ±Π»Π΅ΠΌ ΠΌΠΈΡΠΎΠ²ΠΎΠ³ΠΎ Π·Π΄ΡΠ°Π²ΠΎΠΎΡ
ΡΠ°Π½Π΅Π½ΠΈΡ, Π° ΠΊΠΎΠ½ΡΡΠΎΠ»Ρ Π°Π»Π»Π΅ΡΠ³Π΅Π½ΠΎΠ² β Π²Π°ΠΆΠ½ΡΠΌ Π°ΡΠΏΠ΅ΠΊΡΠΎΠΌ Π±Π΅Π·ΠΎΠΏΠ°ΡΠ½ΠΎΡΡΠΈ ΠΏΠΈΡΠ΅Π²ΡΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ². Π‘ΠΎΠ³Π»Π°ΡΠ½ΠΎ FALCPA (Food Allergen Labeling and Consumer Protection Act of 2004, FDA), Π±ΠΎΠ»Π΅Π΅ 160 ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ² ΠΏΠΈΡΠ°Π½ΠΈΡ ΠΌΠΎΠ³ΡΡ Π²ΡΠ·ΡΠ²Π°ΡΡ Π°Π»Π»Π΅ΡΠ³ΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΡΠ΅Π°ΠΊΡΠΈΠΈ, ΠΏΡΠΈ ΡΡΠΎΠΌ Π²ΠΎΡΠ΅ΠΌΡ ΠΈΠ· Π½ΠΈΡ
ΠΎΡΠ²Π΅ΡΡΡΠ²Π΅Π½Π½Ρ Π·Π° 90% Π²ΡΠ΅Ρ
ΡΠ»ΡΡΠ°Π΅Π² ΠΏΠΈΡΠ΅Π²ΠΎΠΉ Π°Π»Π»Π΅ΡΠ³ΠΈΠΈ. Π ΡΡΠΈΠΌ ΠΏΡΠΎΠ΄ΡΠΊΡΠ°ΠΌ ΠΎΡΠ½ΠΎΡΡΡΡΡ ΠΌΠΎΠ»ΠΎΠΊΠΎ, ΡΠΉΡΠΎ, ΠΏΡΠ΅Π½ΠΈΡΠ°, Π°ΡΠ°Ρ
ΠΈΡ, ΡΠΎΡ, ΠΎΡΠ΅Ρ
, ΡΠ°ΠΊΠΎΠΎΠ±ΡΠ°Π·Π½ΡΠ΅ ΠΈ ΡΡΠ±Π°, ΡΠ°ΠΊΠΆΠ΅ ΠΈΠ·Π²Π΅ΡΡΠ½ΡΠ΅ ΠΊΠ°ΠΊ Β«ΠΠΎΠ»ΡΡΠ°Ρ Π²ΠΎΡΡΠΌΠ΅ΡΠΊΠ°Β». ΠΠΎΠ»ΡΡΠΈΠ½ΡΡΠ²ΠΎ ΠΏΠΈΡΠ΅Π²ΡΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ², ΡΠ²Π»ΡΡΡΠΈΡ
ΡΡ ΠΈΡΡΠΎΡΠ½ΠΈΠΊΠΎΠΌ ΠΎΠ±Π»ΠΈΠ³Π°ΡΠ½ΡΡ
Π°Π»Π»Π΅ΡΠ³Π΅Π½ΠΎΠ², ΠΏΠΎΠ΄Π²Π΅ΡΠ³Π°Π΅ΡΡΡ ΡΠ΅ΡΠΌΠΈΡΠ΅ΡΠΊΠΎΠΉ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠ΅ ΠΏΠ΅ΡΠ΅Π΄ ΡΠΏΠΎΡΡΠ΅Π±Π»Π΅Π½ΠΈΠ΅ΠΌ. ΠΡΠΎ ΠΌΠΎΠΆΠ΅Ρ Π²ΡΠ·ΡΠ²Π°ΡΡ ΠΈΠ½ΠΈΡΠΈΠ°ΡΠΈΡ ΡΠ΅Π°ΠΊΡΠΈΠΈ ΠΠ°ΠΉΡΡΠ°, Π² Ρ
ΠΎΠ΄Π΅ ΠΊΠΎΡΠΎΡΠΎΠΉ ΠΎΠ±ΡΠ°Π·ΡΡΡΡΡ ΠΊΠΎΠ½Π΅ΡΠ½ΡΠ΅ ΠΏΡΠΎΠ΄ΡΠΊΡΡ Π³Π»ΠΈΠΊΠ°ΡΠΈΠΈ. ΠΠ·Π²Π΅ΡΡΠ½ΠΎ, ΡΡΠΎ ΡΠΈΠΌΠΏΡΠΎΠΌΡ ΠΏΠΈΡΠ΅Π²ΠΎΠΉ ΡΠ΅Π½ΡΠΈΠ±ΠΈΠ»ΠΈΠ·Π°ΡΠΈΠΈ Π·Π½Π°ΡΠΈΡΠ΅Π»ΡΠ½ΠΎ Π²Π»ΠΈΡΡΡ Π½Π° ΠΊΠ°ΡΠ΅ΡΡΠ²ΠΎ ΠΆΠΈΠ·Π½ΠΈ, ΡΠ°Π·Π½ΠΎΠΎΠ±ΡΠ°Π·ΠΈΠ΅ ΠΊΠΈΡΠ΅ΡΠ½ΠΎΠ³ΠΎ ΠΌΠΈΠΊΡΠΎΠ±ΠΈΠΎΠΌΠ° ΠΈ Π°Π΄Π°ΠΏΡΠ°ΡΠΈΠΎΠ½Π½ΡΠΉ ΠΏΠΎΡΠ΅Π½ΡΠΈΠ°Π». Π ΡΠ°ΡΡΠ½ΠΎΡΡΠΈ Ρ ΡΠΏΠΎΡΡΡΠΌΠ΅Π½ΠΎΠ² ΡΡΠΎ ΠΌΠΎΠΆΠ΅Ρ Π²ΡΡΠ°ΠΆΠ°ΡΡΡΡ Π² ΡΠ½ΠΈΠΆΠ΅Π½ΠΈΠΈ ΡΡΡΠ΅ΠΊΡΠΈΠ²Π½ΠΎΡΡΠΈ ΡΡΠ΅Π½ΠΈΡΠΎΠ²ΠΎΡΠ½ΠΎΠ³ΠΎ ΠΏΡΠΎΡΠ΅ΡΡΠ°, ΡΡΠΎ ΠΏΡΠΈΠ²ΠΎΠ΄ΠΈΡ ΠΊ ΡΡ
ΡΠ΄ΡΠ΅Π½ΠΈΡ ΠΏΠΎΠΊΠ°Π·Π°ΡΠ΅Π»Π΅ΠΉ Π²ΡΠ½ΠΎΡΠ»ΠΈΠ²ΠΎΡΡΠΈ ΠΈ ΡΠΏΠΎΡΡΠΈΠ²Π½ΠΎΠΉ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈΡΠ΅Π»ΡΠ½ΠΎΡΡΠΈ. Π ΡΠ²ΡΠ·ΠΈ Ρ ΡΡΠΈΠΌ ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»ΡΠ΅ΡΡΡ Π°ΠΊΡΡΠ°Π»ΡΠ½ΡΠΌ ΠΈΠ·ΡΡΠ΅Π½ΠΈΠ΅ Π²Π»ΠΈΡΠ½ΠΈΡ ΡΠ΅Π°ΠΊΡΠΈΠΈ ΠΠ°ΠΉΡΡΠ° ΠΈ AGEs Π½Π° ΠΈΠΌΠΌΡΠ½ΠΎΠ³Π΅Π½Π½ΠΎΡΡΡ Π±Π΅Π»ΠΊΠΎΠ² ΠΈ Π°Π½Π°Π»ΠΈΠ· Π²ΠΎΠ·ΠΌΠΎΠΆΠ½ΠΎΠΉ ΡΠ²ΡΠ·ΠΈ ΠΌΠ΅ΠΆΠ΄Ρ ΡΡΠΈΠΌΠΈ ΡΠΎΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΡΠΌΠΈ ΠΈ ΠΏΠΈΡΠ΅Π²ΠΎΠΉ Π°Π»Π»Π΅ΡΠ³ΠΈΠ΅ΠΉ, Π° ΡΠ°ΠΊΠΆΠ΅ ΡΠ°Π·ΡΠ°Π±ΠΎΡΠΊΠ° ΠΌΠ΅ΡΠΎΠΏΡΠΈΡΡΠΈΠΉ ΠΏΠΎ ΠΏΡΠΎΡΠΈΠ»Π°ΠΊΡΠΈΠΊΠ΅ Π½Π΅Π±Π»Π°Π³ΠΎΠΏΡΠΈΡΡΠ½ΠΎΠ³ΠΎ Π²ΠΎΠ·Π΄Π΅ΠΉΡΡΠ²ΠΈΡ Π°Π»Π»Π΅ΡΠ³Π΅Π½ΠΎΠ² Π½Π° ΠΎΡΠ³Π°Π½ΠΈΠ·ΠΌ ΠΏΡΠΎΡΠ΅ΡΡΠΈΠΎΠ½Π°Π»ΡΠ½ΠΎΠ³ΠΎ ΡΠΏΠΎΡΡΡΠΌΠ΅Π½Π° ΠΈ Π»ΡΠ±ΠΎΠ³ΠΎ Π΄ΡΡΠ³ΠΎΠ³ΠΎ ΠΏΠΎΡΡΠ΅Π±ΠΈΡΠ΅Π»Ρ