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Scientific Programme

Physiology & Nutrition

OP-PN14 - Nutrition VIII

Date: 03.07.2024, Time: 11:00 - 12:15, Lecture room: Boisdale 2

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Chair TBA

Chair

TBA
TBA
TBA

ECSS Paris 2023: OP-PN14

Speaker A Wee Lun Foo

Speaker A

Wee Lun Foo
Liverpool John Moores University, School of Sport and Exercise Sciences
United Kingdom
"Nutrition Culture in English Premier League Football: A Bourdieusian Analysis"

INTRODUCTION: In 2020, the Union of European Football Associations (UEFA) published evidence based nutritional guidelines for elite football (1), reflecting the growing recognition of the role of nutrition in supporting football performance. In practice, however, players do not readily meet these guidelines (2). While behaviour change models have explored enablers and barriers to nutritional adherence (3), the cultural factors influencing players’ nutritional habits also warrant investigation. Through the lens of Bourdieu Theory (4), this study aimed to explore players’ perceptions of the nutrition culture within the professional football environment. METHODS: An interpretivist paradigm, which emphasizes that reality is subjective and socially constructed, underpins this study. Accordingly, face-to-face semi structured interviews were conducted with purposively sampled male footballers from the English Premier League (EPL) (5 British, 5 Migrant; mean age: 26 ± 6; mean EPL appearances: 106 ± 129). Questions were open-ended to maximise contribution. Data were abductively analysed using thematic analysis (5). Bourdieu theory which includes habitus (acquired disposition and behaviour), capitals (economic, e.g. resources; social, e.g. status), field (arena of social practice) and doxa (taken-for-granted beliefs) informed interviews and analysis RESULTS: This study revealed five key themes: (1) Habitus, shaped by familial, ethnic and religious backgrounds, influences footballers’ dietary habits; (2) Via social capital, managers, teammates and online influences, significantly impact footballers’ dietary practices; (3) The rise of football clubs’ and players’ economic capitals spurred advancements in nutrition provision; (4) An unequal distribution of economic capitals has led to hierarchical practice in the performance nutrition field with personalized nutrition being somewhat enacted at the higher levels, and (5) Body composition measurement is a ‘doxic’ practice in professional football that warrants challenge. CONCLUSION: Data showed that the habitual nutritional practices of professional players is influenced by cultural factors associated with their personal upbringing and the context of the specific club in question (e.g. economic resources and/or social capital exerted by managers). Additionally, the field of performance nutrition within professional football is influenced by stakeholder doxic beliefs surrounding the perceived optimal body composition of players, where managers also exert social capital. Practically, these data clearly demonstrate the necessity for player and stakeholder education programmes that seek to equip individuals with both knowledge and practical skillsets to ensure the successful translation of science to practice. REFERENCES: 1) Collins et al., Br J Sports Med, 2021 2) Danielik et al., Int J Environ Res Public Health, 2022 3) Bentley et al. Psychol Sport Exerc, 2021 4) Bourdieu, London, Routledge, 1984 5) Sparkes & Smith, Routledge/Taylor & Francis Group, 2014

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ECSS Paris 2023: OP-PN14

Speaker B Rita Giro

Speaker B

Rita Giro
University of Porto, Faculty of Nutrition and Food Sciences
Portugal
"Postprandial glucose and appetite responses to different food intake sequences in recreationally active adults"

INTRODUCTION: Food intake sequence can impact postprandial glucose (PPG) concentrations in patients with diabetes and healthy individuals. Lower PPG rises and dips are associated with decreased subsequent hunger and energy intake. However, no studies to date have targeted athletes or recreationally active individuals, despite their high carbohydrate (CHO) requirements and the role of CHO on metabolic health and exercise performance. Therefore, this study aimed to evaluate the acute effects of food intake sequence on PPG and appetite perceptions in recreationally active adults. METHODS: In a randomized crossover counterbalanced design, 10 healthy recreationally active individuals (5 men, 5 women; 22–41 yrs; 21.8±2.5 kg/m2; 4.7±3.1 h/week of exercise) consumed an identical, isocaloric meal in either of two intake sequences: CHO-first or CHO-last. Orange juice, white bread with jam and banana were consumed before or after a high-protein yoghurt and almonds over 15 min. The test-meal was high in CHO (1.59±0.11 g/kg), moderate in protein (0.44±0.03 g/kg), low in fat (0.16±0.01 g/kg) and low in fibre (5.9–6.8 g). Finger-prick capillary blood glucose and appetite ratings on 100-mm visual analogue scales were measured at baseline, 15, 30, 45, 60, 90, 120 and 180 min after the start of the meal. Friedman test with Bonferroni post-hoc was performed to explore differences between food intake sequences over time. Paired t and Wilcoxon signed-rank tests were used to compare time series summary statistics [total area under the curve (tAUC), incremental AUC (iAUC), peak and time to peak]. Spearman rho assessed partial correlations controlling for condition, time, sex, and order effects. RESULTS: Participants were normal glucose tolerant [4.8±0.5 mmol/L of fasting blood glucose (<5.6 mmol/L) and 6.1±0.8 mmol/L of 2-h PPG during a 75-g oral glucose tolerance test (<7.8 mmol/L)]. Baseline and PPG concentrations were not different between food intake sequences (pairwise comparisons, peak, time to peak, tAUC, iAUC x 120 and 180 min, p>0.05). Desire to eat something salty was greater after consumption of the CHO-first vs. the CHO-last meal pattern (iAUC: 1428 [263–3403] vs. 3876 [780–6881] mm x 120 min, p<0.05). Blood glucose was moderately positively correlated (p<0.001) with satiety (rs=0.577), fullness (rs=0.583), desire to eat something salty (rs=0.457) and savoury (rs=0.522); moderately negatively correlated (p<0.001) with hunger (rs=-0.561) and prospective food consumption (rs=-0.615); poorly positively correlated with desire to eat something sweet (rs=0.385; p<0.001), and very poorly positively correlated with desire to eat something fatty (rs=0.169; p<0.05). CONCLUSION: Blood glucose was associated with appetite perceptions in healthy, recreationally active individuals. Food intake sequence influenced the desire for specific food types in the hours after a meal. Further research is warranted on the effects of eating order on the health and performance of recreationally active and athletic populations.

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ECSS Paris 2023: OP-PN14

Speaker C Maximilien Vasseur

Speaker C

Maximilien Vasseur
INSERM U1093 CAPS and LabToField,
France
"Dietary intervention for a healthy gut microbiota did not alter performance in equine athletes"

INTRODUCTION: Intake of high-starch diets is a strategy for equine athletes to support energetic demand and accelerate muscle glycogen repletion after exercise. However, this strategy induces a shift in gut microbiota composition and acidosis, reducing fiber (cellulose, hemicellulose) digestion, short-chain fatty acids (SCFA) production and absorption. The predominant SCFA, acetate, is an energy substrate for muscles lowering glucose mobilization and inducing less acid production than glucose. We recently demonstrated on equine athletes that fibrolytic efficiency of gut microbiota was associated with improved aerobic capacities. The aim of the present study was to test the hypothesis that replacing a high-starch diet (HS) with a high-fiber diet (HF) would benefit fibrolytic activity of equine gut microbiota and subsequently exercise performance. METHODS: French Trotters regularly trained (n=21, 2.0±0.1yrs, 447±33kg) fed HS diet (starch: 1495g/day, neutral detergent fibers (NDF): 5151g/day) were included in a longitudinal test. An in vitro fermentation test was performed from fresh fecal samples during 48h to assess the fibrolytic capacity of the fecal microbiota (fibers disappearance and gas production). SCFA concentration and pH were measured in the feces. Maximal oxygen uptake (VO2peak) was determined with an incremental discontinuous test until maximal aerobic speed. Blood samples were taken at rest, immediately after the test, and after 20 minutes of recovery to measure acetate, glucose, lactate, and non-esterified fatty acids concentrations. After basal measurements, 10 horses were fed an isocaloric and isoprotein HF diet (starch: 732g/day, NDF: 5789g/day) for 4 weeks, and the 11 others remained on the HS diet. Measurements were repeated after the 4 weeks. ANCOVA analysis, with basal values as covariate and Tukey post-hoc adjustment was performed to evaluate the impact of diet on each parameter. RESULTS: Higher fecal pH was observed in HF (p<0.001), probably due to differences in SCFA concentration (HS: 87.7 mmol/L, HF: 65.8 mmol/L, p=0.005). In parallel, acetate proportion was higher in HF (p=0.01), while propionate proportion was lower (p<0.001). In vitro parameters did not vary between groups nor did blood metabolites (p>0.2). VO2peak (HS: 114 ml/min/kg, HF: 109 ml/min/kg, p=0.5) and maximal speed (HS: 12.2 m/s, HF: 12.5 m/s, p=0.2) did not differ between groups. CONCLUSION: These results confirm that replacing HS diet with a HF diet reduces gut acidosis. SCFA absorption was probably greater in HF diet, as a lower fecal concentration was observed, although this was not confirmed by blood parameters. The alteration in fecal SCFA proportions suggests a shift toward an improvement in fibrolytic activity, even if fibrolytic efficiency measured in vitro was not modified by the diet as it was assumed. This could explain why respiratory parameters and aerobic performance were not significantly affected by the diet. A greater contrast between diets seems necessary to alter performance.

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ECSS Paris 2023: OP-PN14