Nutritional intake and gastrointestinal problems during competitive endurance events

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Pfeiffer, B., Stellingwerff, T., Hodgson, A. B., Randell, R., Pöttgen, K., Res, P., & Jeukendrup, A. E. (2012). Nutritional intake and gastrointestinal problems during competitive endurance events. Medicine & Science in Sports & Exercise, 44(2), 344-351.


       “The purpose of the present study were 1) to quantify and characterize the food and fluid intake of athletes during marathon running, road cycling, and long-distance triathlon using a large subject pool with the same GI questionnaire based method and 2) to investigate whether nutrient (especially CHO) intake, fluid consumption, training status, and race distance is correlated with the incidence of GI distress and/or performance outcomes” (Pfeiffer, Stellingwerff, Hodgson, Randell, Pöttgen, Res, & Jeukendrup, p. 345, 2012).

        All recruited athletes where informed about the risks associated with the procedures of this study and gave written consent. The athletes were recruited from event exhibitions and contacted via email. The subjects consented to participate in this study consisted of, amateur runners, amateur and pro triathletes, and amateur and pro cyclists. The sample for this study consisted of both male and females and totaled 221 endurance athletes.

        Did carbohydrate (CHO) and fluid intake rates vary among the three events of a marathon, triathlon, cycling? One way ANOVA was used to compare the mean values between the different endurance events and between the three triathlons. Mean CHO intake rates were not significant between the Iron Man Hawaii, Iron Man Germany, and Iron Man, yet there was a significant effect of the event on CHO intake rate between the marathon, cycling, and triathlons. Fluid intake rates were also not significant among the three triathlons, but were significantly different between the marathon, cycling, and triathlon races.

       This study represented three different endurance events that require different fueling and hydration plans. The reported correlation between finishing time and CHO intake is worth mentioning. CHO intake was negatively associated with finishing times and was not associated with higher scores for upper and lower GI distress. However, CHO intake reported to be a risk factor for flatulence and nausea. “The American College of Sports Medicine (ACSM) and the American Dietetic Association (ADA) advises athletes to consume CHO at rates of 0.7 g/kg body weight per hour (30-60 g/h) during endurance events” (Pfeiffer, et al., p. 344, 2012). CHO intake and GI distress varied greatly between events and individual. This study supports previous research and provides a foundation for future research studies. In addition, the current study proves that practitioners need to focus on athlete’s individual nutritional needs specific to their event and previous history of GI distress.

MA


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