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Food and Macronutrient Intake of Elite Ethiopian Distance Runners.

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Food and macronutrient intake of elite Ethiopian distance runners.

Abstract

Background: Explanations for the phenomenal success of East African distance runners include unique dietary practices. The aim of the present study was to assess the food and macronutrient intake of elite Ethiopian distance runners during a period of high intensity exercise training at altitude and prior to major competition.

Methods: The dietary intake of 10 highly-trained Ethiopian long distance runners, living and training at high altitude (approximately 2400 m above sea level) was assessed during a 7 day period of intense training prior to competition using the standard weighed intake method. Training was also assessed using an activity/training diary.

Results: Body mass was stable (i.e., was well maintained) over the assessment period (pre: 56.7 ± 4.3 kg vs. post: 56.6 ± 4.2 kg, P = 0.54; mean ± SD). The diet comprised of 13375 ± 1378 kJ and was high in carbohydrate (64.3 ± 2.6%, 545 ± 49 g, 9.7 ± 0.9 g/kg). Fat and protein intake was 23.3 ± 2.1% (83 ± 14 g) and 12.4 ± 0.6% (99 ± 13 g, 1.8 ± 0.2 g/kg), respectively. Fluid intake comprised mainly of water (1751 ± 583 mL), while no fluids were consumed before or during training with only modest amounts being consumed following training.

Conclusions: Similar to previous studies in elite Kenyan distance runners, the diet of these elite Ethiopian distance runners met most recommendations of endurance athletes for macronutrient intake but not for fluid intake.

http://www.jissn.com/content/pdf/1550-2783-8-7.pdf

See also:

Food and macronutrient intake of male adolescent Kalenjin runners in Kenya.

Did it say if this was planned food intake or just what they ate naturally because they wanted to eat it?

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Originally Posted by Steven Low (Post 95582)

Did it say if this was planned food intake or just what they ate naturally because they wanted to eat it?

It was just their regular diet.

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"During the 7 days, subjects followed their habitual eating/drinking pattern, as was confirmed by the manager/ coach of the training camp."

"The diet consisted mainly of vegetable sources (approximately 88%) with only a small portion of meat (approximately 12%) (Table 3). Breakfast consisted typically of milk, porridge, omelet and bread. Lunch comprised mainly of vegetable sources such as pasta, rice and lentils, while meat was served only twice a week and dinner was similar to lunch. Food portions were chosen by the subjects themselves (i.e., ad libitum), as no advice or guidelines were given."