Nutritional supplements for athletes and personalization; a short review

Autor(en)

Heidrun Karlic, Ulrike Krammer, Alexander Haslberger

Abstrakt

The main argument for the optimization of nutritional strategies in athletes, besides improved performance, is the preservation of health and the prevention of unwanted training effects. This highlights the importance of personalized nutrition strategies, as well as functional foods and phytonutrients based on individual requirements which can be precisely defined by detailed analyses, including genetics, epigenetics, gut microbiota, gender, and environmental factors. Recently, a miRNA-based “Fitness Score to Assess the Individual Response to Diet, Metabolism and Exercise” was developed by our group. Formulations of sports drinks and sports foods should be carefully considered, as they frequently contain a mixture of multiple ingredients. Macronutrient supplements, such as carbohydrates, proteins, protein components, fatty acids and probiotics are known to provide benefits for athletes with energy deficits, electrolyte imbalance, gastrointestinal issues, fatigue, and cardiovascular problems. However, micronutrient supplements, such as vitamins, minerals, trace elements and ergogenic aids (e.g., caffeine) must be administered in specific doses based on individual need. Considering the novel data on inter-organ communication (e.g., gut-muscle-brain-axis), data from systems biology highlight the importance of holistic aspects, where nutrients and probiotic supplements are gaining importance for improved performance, reduced risks of illness/ injury and enhanced recovery.

Organisation(en)

Department für Ernährungswissenschaften

Externe Organisation(en)

Ludwig-Boltzmann-Institut für Leukämieforschung und Hämatologie, Ludwig Boltzmann Institut für Krebsforschung

Journal

Functional Food Science

Band

2

Seiten

224-241

Anzahl der Seiten

18

DOI

https://doi.org/10.31989/ffs.v2i10.993

Publikationsdatum

2022

Peer-reviewed

Ja

ÖFOS 2012

303009 Ernährungswissenschaften

Schlagwörter

ASJC Scopus Sachgebiete

Food Science

Link zum Portal

https://ucrisportal.univie.ac.at/de/publications/70618532-d240-4d5c-9b05-8d5f6da44776