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Immunity and The Athlete
SPORTS NUTRITION © Patricia Niland 2005
To realise potential, it is vital that an athlete has the
ability to train consistently. Successful training, over time,
builds a stronger, faster, more efficient body which will
hopefully go on to produce optimum athletic performances. Time
lost due to ill health, is time that a competitive athlete
cannot afford to lose. In the long term the athlete and his/her
coach needs to be conscientious about their own ‘care' and
acknowledge that they have a responsibility for the training and
nutrition factors within their control, both of which can
influence success or failure.
Illness can have profound effects on an athletes mental
perspective, causing loss of rythym and habit. Once recovered
the athlete may need to mentally regain focus. Maintaining a
healthy immune system is therefore a considerable factor in the
athletes pursuit of success.
Moderate exercise has been demonstrated to have beneficial
effects on the immune system, reducing the risk of colds and
chest infections. However for the competitive athlete who trains
at a greater intensity and for longer durations, intensive
exercise has the potential to cause immune suppression, with a
recognised window of lowered post exercise immunity existing
where the athletes system is vulnerable to infection (Nieman
2003).
Post-exercise immune suppression is thought to be partly due to
the increase in production of stress hormones such as cortisol
and adrenaline. Athletes training or competing in a
carbohydrate-depleted state, will experience a greater increase
in these hormones. It is therefore suggested that the ingestion
of 30-60g carbohydrate per hour by athletes, during intensive
exercise can create a reduction in stress and immune markers.
(Gleeson et al 2004)
Reduction in immune status also occurs when an athlete has
compromised glycogen and fat stores. This can be caused by the
ineffective replacement of calories after exercise, or a
conscious avoidance of fat. Calorific expenditure should
therefore be balanced by an equivalent intake of calories, and
the consumption of essential fats become more commonplace. When
the diet shows signs of nutrient deficiencies, supplementation
should be utilised to provide protection. However care should be
taken not to overcompensate and the diet should always be viewed
as the main provider of nutrients. (Venkatraman et al 2002)
Training alone is not responsible for the suppression of the
immune system. Neiman identifies many factors that can
contribute and should be considered
Diet Training and competition Family/relationships Work Travel
Rest Boost immunity and train consistently Optimum nutrition,
should be the fundamental consistent factor for any athlete.
When training schedules are planned, time should always be taken
to plan an appropriate dietary programme. This should be
specific to the individuals training and competition
requirements. Revisions in training intensity, increases or
decreases, should always merit revisions to the diet.
DIETARY RULES
Fats Saturated fats and trans/hydrogenated fats are not
essential to the body and should be avoided as they suppress
immunity and inhibit the function of essential fats. However the
essential fats Omega 3, 6 and 9 are vital for the athlete as
they enhance cell membrane integrity, increasing metabolism and
immunity. Emphasis should be given to _3's. AVOID: Margarine
(hydrogenated fats) Processed foods and foods high in saturated
fats INCREASE: Nuts - Brazil, almond, walnut, pecan, hazelnut.
Seeds and their oils - pumpkin, sunflower, sesame, hemp, flax
Oily fish - Mackerel, herring etc
Carbohydrates Refined carbohydrates (white rice and bread)
should be substituted for whole grains, ie. wholemeal bread and
brown rice, both for their nutrient and fibre content. Large
amounts of refined sugar should be avoided due to its immune
suppression potential.
Fruit and vegetable intake should be around 7-10 portions per
day. Organic produce is preferable and when possible vegetables
should be consumed raw to increase vitamin, phyto-chemicals and
enzyme content.
Protein Vegetarian athletes should ensure they are consistently
taking in high quality protein (see below). When the athlete is
not vegetarian, the increase/inclusion of vegetarian protein
would be beneficial. INCLUDE MORE: Beans, pulses, tofu and
quinoa, cheese (goats), eggs (with _3's), oily fish AVOID:
Proteins high in saturated fats, red meats and processed meats
ie. burgers and sausages GENERAL RULES Stress Athletes need to
acknowledge stress and the role it can play in performance and
immunity. Priorities must to be identified, taking into
consideration all other life factors (see previous page).
Realistic, attainable goals can then be created, enabling the
athlete to train and compete whilst keeping stress levels to a
minimum.
Pulse test To check for over training/infection — this should be
done every morning before rising. Take the pulse. A rise of 8
beats or above from the average for the preceding week, would
signal that athlete should reduce training.
Sleep Quality sleep is essential.
Factors which suppress or inhibit immunity High intake of
dietary fats (saturated and trans fats) Compromised glycogen and
fuel depletion Training >90 minutes Over training Weight loss
Stress Lack of sleep Deficiency of dietary protein Deficiency of
vitamins A, C, E, B6 and B12 and the minerals iron, zinc,
selenium and copper
Reading Nieman DC. Current perspective on exercise immunology.
Curr Sports Med Rep. 2003 Oct;2(5):239-42. Gleeson M, Nieman DC,
Pedersen BK. Exercise, nutrition and immune function. J Sports
Sci. 2004 Jan;22(1):115-25. Venkatraman JT, Pendergast DR.
Effect of dietary intake on immune function in athletes. Sports
Med. 2002;32(5):323-37. Gleeson M, Lancaster GI, Bishop NC.
Nutritional strategies to minimise exercise-induced
immunosuppression in athletes. Can J Appl Physiol. 2001;26
Suppl:S23-35
About the Author
Patricia Niland is a Nutritional Therapist who prepares personal
programmes for individuals and athletes to enhance their health,
wellbeing and performance.
To contact email - UKfoodguru@aol.com
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