营养干预对高温训练运动员营养和机能状况的影响

Effect of nutrition intervention on nutrition and function of athletes training under high temperature

目的:探讨营养干预对高温训练运动员营养和机能状况的影响。方法:选择营养正常的运动员179例,训练时温度(27.8±3.9)℃,湿度(72.3±4.1)%,给予运动员补充维生素及矿物质、胶原蛋白、能量等营养干预,对比运动员干预前后热能和三大营养物质摄入情况实际值,营养干预前后补液和出汗情况,营养干预前后运动员体重、体脂百分比等。结果:碳水化合物、蛋白质干预后与干预前相比升高,脂肪水平降低(P<0.05);与干预前相比,补糖、补盐、补水率、出汗干预后水平均升高(P<0.05);体重干预前后差异无统计学意义(P>0.05),体脂百分比干预后均值降低(P<0.05)。结论:合适的营养干预可以改善高温训练运动员营养,提高运动员机能。

Objective：To investigate the effect of nutrition intervention on nutrition and function of athletes training under high temperature. Methods-179 athletes with normal nutrition were selected. During training, the average temperature was （27.8 ± 3.87 ） ℃, and the average humidity was （72.3 ± 4.12 ）%. Athletes were given vitamin supplements and minerals, collagen tablets, and other energy supplements. The actual values of heat energy and three nutrient intakes, fluid infusion and sweating, percentage of body weight and body fat of athletes before and after athletes intervention were compared. Results ：The proportion of carbohydrate and protein were higher than those before intervention, and the difference was statistically significant （ P 〈 0.05 ）. Compared with those before intervention, the levels of sugar supplement, salt supplement, water replenishing rate and sweating after intervention increased, and the differences were statistically significant （ P 〈0.05 ）. Weight difference before and after intervention was not statistically significant （ P 〉 0.05 ）. Body fat percentage decreased after intervention, and the difference was statistically sig- nificant （ P 〈 0.05 ）. Conclusion ： The proper nutrition intervention can improve the nutrition of athletes and improve their function under high temperature.