Dietary Practices Adopted by Track-and-Field Athletes: Gluten-Free, Low FODMAP, Vegetarian, and Fasting

Abstract

Some track-and-field athletes implement special diets aiming to improve health and/or performance. An evidence-based approach to any diet is recommended to minimize the risks associated with unnecessary dietary restriction, which may potentially do more harm than good. Four prevalent diets are reviewed in this study: (a) gluten-free; (b) low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP); (c) vegetarian; and (d) fasting diets. Recently, gluten-free diets and low FODMAP diets have emerged as novel regimes thought to improve gastrointestinal health and reduce the risk of exercise-associated gastrointestinal symptoms. No direct beneficial outcomes have been associated with avoiding gluten for clinically healthy athletes. Indirectly, a gluten-free diet is associated with other dietary changes, particularly FODMAP reduction, which may improve adverse gastrointestinal symptoms. Vegetarian diets can optimally support athletic demands. However, attention is required to ensure adequate energy and intake of specific nutrients that are less abundant or less well absorbed from plant sources. Finally, fasting is a long-standing concept that is undertaken on a voluntary and obligatory basis. Despite limited supporting research, voluntary fasting is a popular alternative to conventional diets perceptually offering health and body composition benefits. Strict obligatory fasting guidelines likely require the implementation of tailored nutrition strategies to help athletes cope with athletic demands. Overall, a multitude of factors influence adherence to special diets. Even when adherence to a special diet is a necessity, education and advice from an accredited dietitian/nutritionist are recommended for track-and-field athletes to optimize nutrition for health and performance.

UEFA expert group statement on nutrition in elite football. Current evidence to inform practical recommendations and guide future research

“…The most common food allergies include fish, shellfish, peanuts and tree nuts, with some geographical variance. 218 Food allergy is determined by means of a thorough medical and nutrition history to guide validated diagnostic methods, such as a skin prick measurement of food-specific IgE levels or doubleblind, placebo-controlled food challenges. 218 219 Food intolerances are reactions which are not immunemediated (eg, lactose or gluten intolerance).…”

“…219 At this time, aside from lactose intolerance, there are no validated diagnostic methods for establishing food intolerance. 218 Coeliac disease is another common condition (autoimmune disease) for which validated medical testing exists. It is important that validated diagnostic testing is conducted, under the guidance of a medical doctor, before undertaking an exclusion diet in response to allergy or intolerance-related symptoms.…”

“…Now more than ever, players may also modify dietary habits for their own perceived health, performance or ethical reasons. The literature about this is scarce within athletic populations; readers are directed to a review by Lis et al 218 for further information.…”

International Association of Athletics Federations Consensus Statement 2019: Nutrition for Athletics

“…Theme 12. Special Diets: Vegetarians, Food Intolerances, and Fasting (Lis et al, 2019) Some Athletes implement special diets in accordance with their culture or beliefs or with a specific aim to improve health and/or performance. Four diets of contemporary interest are: vegetarianism; diets with low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols; gluten-free eating; and fasting.…”

Nutrition for Ultramarathon Running: Trail, Track, and Road

“…This is particularly beneficial when carbohydrate intake within the recovery period between running bouts fails to fully restore muscle glycogen storage, and in addition supports glucose availability during the initial phase of exercise. The choice of food and/or fluid to be consumed during the preexercise period should focus on avoiding potential gastrointestinal discomfort and/or intolerance (e.g., low in fat, protein, fiber, and fermentable oligo-di-monosaccharides and polyol content; Lis et al, 2019). Immediately after prolonged strenuous running, the consumption of 1.0-1.2 g•kg −1 of carbohydrate is recommended to assist muscle glycogen resynthesis, with some additional protein (up to 0.3-0.4 g•kg −1 ) to aid tissue recovery (Beelen et al, 2010).…”