Gluten-free diet for athletes
So, together with colleagues from the University of Tasmania in Australia and the Canadian Sport Institute Pacific in British Columbia, she decided to mount the first randomized, controlled, double-blind trial of gluten-free diets for athletes. A study last year of almost 1,000 competitive athletes in Australia found that 41 percent currently were following some type of gluten-free diet, many because they thought it was healthier than their previous eating habits. When these foods are eliminated from the diet, there is a chance that an athlete may not be able to refuel correctly, or they may become deficient in important nutrients such as B-vitamins, forms of iron and fiber. Celiac disease is currently described as damage to and mal absorption of nutrients in the small intestine. For many people, these proteins do not digest appropriately and the body reacts with a variety of symptoms. Gluten may inflict damage on other areas of the body as well. About 1 percent of the North American population is estimated to have celiac disease. In effect, those athletes in the study who were following a gluten-free diet expected that it would make them more physically robust, less prone to gastrointestinal upsets and generally better athletes. Both are found in the endosperm of the wheat, barley and rye plants. A majority, however, said that they avoided foods containing gluten, a protein found in wheat, rye and barley, because they thought that they were allergic or overly sensitive to it, although only 13 percent had received a formal medical diagnosis of celiac disease, a serious autoimmune condition, or other gluten-related disorders. However, no well-designed study had yet determined whether gluten-free diets fulfilled those expectations, as Dana Lis, a Ph. Gluten is a combination of two proteins: gliadin and glutenin. Gluten intolerance, also known as celiac disease, is a condition which has been gaining recognition as a contributing factor in many health issues. Gluten is the protein that nourishes wheat during germination from seed to plant.
D. Gluten-free diets are increasingly popular in the fitness community. In fact, some athletes believe that following a gluten-free diet has performance enhancing advantages. New evidence suggests that as many as 1 in 10 people are gluten sensitive, or gluten intolerant. The majority of this energy is derived from the gluten containing grains. They all follow a gluten-free diet during their athletic seasons. Carbohydrates before, during and after training or competition are essential in maintaining energy levels, regulated blood sugar, prevention of fatigue, and quick recovery after an event. Many also told the researchers that they believed that a gluten-free diet would reduce digestive problems, which are distressingly common among athletes. By some estimates, as many as 90 percent of distance runners, cyclists and triathletes experience occasional bloating, cramps, diarrhea and other gastrointestinal symptoms during or immediately after exercise, in part because the exertion diverts blood and fluids from the digestive system to areas of the body where they are needed more pressingly, such as the leg muscles. Phys Ed Gretchen Reynolds on the science of fitness. Many autoimmune illnesses may also be associated with gluten intolerance such as, fibromyalgia, chronic fatigue, rheumatoid arthritis, thyroid disorders and diabetes. But a new, carefully designed study of the effects of gluten-free diets on athletic performance suggests that giving up gluten may not provide the benefits that many healthy athletes hope for. Some of the most common symptoms of a gluten intolerance are unexplained aches, fatigue, headaches, joint or muscle pain, bloating or other digestion problems. Whether you are an elite or a recreational athlete, your diet typically relies on adequate carbohydrate intake. candidate in Australia who had conducted the 2015 study, realized.
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Gluten-free diet for athletes
