Effects of Sodium Intake on Health and Performance in Endurance and Ultra-Endurance Sports

Veniamakis, Eleftherios; Kaplanis, Georgios; Voulgaris, Panagiotis; Nikolaidis, Pantelis Theodoros

doi:10.3390/ijerph19063651

Cited by 12 publications

(5 citation statements)

References 123 publications

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“…In addition, sodium intake, in both high and low doses, is associated with health and performance problems in athletes. There are theories that an electrolyte imbalance, specifically sodium, contributes to the development of muscle cramps and hyponatremia [41]. Despite the importance of this mineral, in our study, 30.5% (18 products out of 59) of the SSFs analyzed did not meet the minimum recommended dose of sodium and 3.4% (2 products out of 59) exceeded the maximum recommended dose.…”

Section: Health Claims and Proposed Dosescontrasting

confidence: 69%

Health Claims for Sports Drinks—Analytical Assessment according to European Food Safety Authority’s Scientific Opinion

Rodríguez-Hernández,

Gil-Izquierdo,

García

et al. 2024

Nutrients

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In Europe, sports food supplements (SSFs) are subject to specific laws and regulations. Up to 70% of athletes are highly influenced by the information on the label or the advertisement of the SSF, which often does not correspond to the scientific evidence, such as health claims. The aim is to analyze such claims relating to sports drinks (SDs) in commercial messages. To this end, an observational and cross-sectional study was conducted based on the analysis of the content and degree of adequacy of the health claims indicated on the labelling or technical data sheet of the SDs with those established by the European legislation in force according to the European Food Safety Authority (EFSA). The SSFs were searched for via Amazon and Google Shopping. A total of 114 health claims were evaluated. No claim fully conformed with the recommendations. A total of 14 claims (n = 13 products) almost conformed to the recommendations; they were “Maintain endurance level in exercises requiring prolonged endurance”, “Improve water absorption during physical exercise”, and “Improved physical performance during high intensity, high duration physical exercise in trained adults”, representing 12.3% of the total (n = 114). The vast majority of the claims identified indicated an unproven cause–effect and should be modified or eliminated, which amounts to food fraud towards the consumer.

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Section: Health Claims and Proposed Dosescontrasting

confidence: 69%

Health Claims for Sports Drinks—Analytical Assessment according to European Food Safety Authority’s Scientific Opinion

Rodríguez-Hernández,

Gil-Izquierdo,

García

et al. 2024

Nutrients

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“…Excessive salt added to food can have long-term effects such as the risk of high blood pressure, stroke, kidney, and heart disease [54]. There are studies that show health problems in athletes who consume too little and too much sodium, and salt should be replaced after exercise, remembering to hydrate reasonably [55]. These and other aspects of nutrition are very important for professional athletes due to their impact on body structure and endurance, so it is important to take care of meals even in the case of illness and the COVID-19 pandemic.…”

Section: Discussionmentioning

confidence: 99%

The Influence of Nutrition and Physical Activity on Exercise Performance after Mild COVID-19 Infection in Endurance Athletes-CESAR Study

et al. 2022

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COVID-19 and imposed restrictions are linked with numerous health consequences, especially among endurance athletes (EA). Unfavorable changes in physical activity and nutrition may affect later sports and competition performance. The aims of this study were: (1) to assess the impact of COVID-19 infection and pandemic restrictions on the nutrition and physical activity of EAs and (2) to compare them with the results of cardiopulmonary exercise testing (CPET). In total, 49 EAs (nmale = 43, nfemale = 6, mean age = 39.9 ± 7.8 year., height = 178.4 ± 6.8 cm, weight = 76.3 ± 10.4 kg; BMI = 24.0 ± 2.6 kg·m−2) underwent pre- and post-COVID-19 CPET and fulfilled the dietary and physical activity survey. COVID-19 infection significantly deteriorated CPET performance. There was a reduction in oxygen uptake and in heart rate post-COVID-19 (both p < 0.001). Consuming processed meat and replacing meat with plant-based protein affected blood lactate concentration (p = 0.035). Fat-free mass was linked with consuming unsaturated fatty acids (p = 0.031). Adding salt to meals influenced maximal speed/power (p = 0.024) and breathing frequency (p = 0.033). Dietary and Fitness Practitioners and Medical Professionals should be aware of possible COVID-19 infection and pandemic consequences among EA. The results of this study are a helpful guideline to properly adjust the treatment, nutrition, and training of EA.

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“…While salt is used in the production of ricotta, scotta only delivers about 147 mg of Na, about 6% of the DV. Na is important for hydration [39], and its level in scotta is similar to that of sports beverages [40].…”

Section: Survey Of Scotta In Sicily Primary Attributesmentioning

confidence: 99%

Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers

Pasta,

Caccamo,

Petriglieri

et al. 2023

Fermentation

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Scotta is an underutilized whey by-product of ricotta making. In this study, we investigated the utilization of scotta in beer production. To understand the quality of regional scotta, samples from eight Sicilian ricotta makers were analyzed for pH, total protein, fat, lactose, titratable acidity, % salt, total plate count, lactic acid bacteria counts, and minerals. Overall, the samples had low amounts of residual protein and fat. The average lactose content was 4.81 g/100 mL ± 0.52 g, with a pH of 6.12 ± 0.17 and a salt content of 1.05% ± 0.24. The majority of lactic acid bacteria counts were below the limit of detection. The total plate counts were more variable, ranging between 102 to 103 CFU/mL, suggesting occasional post-processing contamination during handling. Scotta was then used to replace some of the water and sugar in the production of two beer styles: (i) a Gose, a salty and acidified German beer style, and (ii) a sweet milk stout. A trained panel used for sensory analysis found that these prototypes fit within the sensory profiles of commercial beers of these styles. This work highlights opportunities to upcycle dairy by-products into novel fermented beverages that would be appealing to consumers.

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Effects of Sodium Intake on Health and Performance in Endurance and Ultra-Endurance Sports

Cited by 12 publications

References 123 publications

Health Claims for Sports Drinks—Analytical Assessment according to European Food Safety Authority’s Scientific Opinion

Health Claims for Sports Drinks—Analytical Assessment according to European Food Safety Authority’s Scientific Opinion

The Influence of Nutrition and Physical Activity on Exercise Performance after Mild COVID-19 Infection in Endurance Athletes-CESAR Study

Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers

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