ENHANCING ATHLETE PERFORMANCE: FUNCTIONAL FOOD MIX IMPACT

Main Article Content

Sindhu PB
Ravindra UR
Basavarajaiah DM

Keywords

Sports nutrition, albumin, globulin, anthropometry, endurance, athletes

Abstract

A prospective observational study was conducted to assess the impact of a formulated functional food mix on athletes’. According to the market survey, a sports food supplement prepared based on the functional ingredients that it was scientifically tested and proved can be stable for a storage period of 13 months. A total of thirty athletes (n = 30), 80% males with an average age of 24 years, participated for a period of 110 days (dietary intervention). The participants were grouped as experimental and naive (n1 = n2 = 15 athletes). All anthropometric parameters were taken and analyzed. Some of the variables showed slight increases, including the IQR of height (1.74–1.75 m), weight (64.09–65.08 kg), BMI (21.0–21.10 kg/m2), and marginal declines among waist circumference (28.83–28.63 cm), hip circumference (36.90–36.00 cm), and triceps skinfold thickness (8.13–8.09 mm). Biochemically, the functional food mix was found to have significant improvements (p<0.01) with anthropometric parameters. Total cholesterol decreased from 171 mg/dL to 162 mg/dL, triglycerides were reduced from 97.2 mg/dL to 91.08 mg/dL, HDL cholesterol increased from 45 mg/dL to 47.53 mg/dL, and LDL cholesterol dropped from 96.84 mg/dL to 94.08 mg/dL (p<0.01). The protein parameters showed positive changes; they were increased from 6.4 g/dL to 7.1 g/dL. Albumin and globulin concentrations significantly (p<0.01) increased with the A/G ratio (1.54 to 1.47). Both experimental and naive groups were demonstrated by logistic regression, and the results show a significant increase (p<0.01) in hemoglobin level (HB) and insignificant changes in uric acid. In terms of performance, the experimental group showed an 86.72% decrease in the too many episode of fatigue and maintained very good homeostasis. This food mix can serve as the best functional food for the development of muscles and bones in a younger population. It is more beneficial for regular athletes and other sports players because it offers diversified potential health benefits. It is useful for sports nutrition specialists to demonstrate new food mix formulations and can also support the development of food algorithms.

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