Effects of a Nutritional Intervention Associated with Concurrent Training on the Body Composition of Physically Active Men

Abstract

The regular practice of a certain type of training is one of the strategies used to optimize body composition. Consequently, nutritional intervention is not always considered as part of interdisciplinary work. This study aimed to identify the effects of a nutritional intervention program associated with concurrent training on body composition, assessed through bioelectrical impedance (BIA) in physically active men. The intervention lasted 6 months, with the participation of 12 subjects (23.4 ± 4.9 years). During the first 5 months, food and training planning was applied, adjusted to the individual characteristics of each of the participants. At the beginning of the 6th month, food planning was eliminated and only training was maintained, to analyze the possible changes in body composition of the participants. Prior to (before the intervention program), during (at the end of month 5), and after the intervention (end of month 6), adipose tissue, muscle, and fat-free mass were evaluated through electrical bioimpedance (BIA). The results showed that in the first five months, this training program generated a decrease in the percentage of adipose tissue (PRE= 16.20 ± 4.75; POST= 9.52 ± 3.70; p= 0.000; ES= 1.51) and adipose tissue index (PRE= 5.34 ± 1.75; POST= 3.16 ± 1.34; p=0.001; ES=1.35), increase in the percentage of muscle tissue (PRE= 46.05 ± 3.02; POST= 49.90 ± 2.90; p=0.004; ES=-1.25) and increased muscle/fat index (PRE= 2.53 ± 0.75; POST = 4.85 ± 2.64, p=0.005, SE=-1.15). The above effects were significantly reduced when the nutritional intervention was withdrawn from the program (p>0.05). It is concluded that nutritional intervention is a key factor to generate positive effects in the optimization of body composition regardless of the level of training. These results show the importance of individualized food planning, carried out by a professional nutritionist with regard to changes in the body composition of physically active subjects. The results of this study could be useful for nutritionists when forming disciplinary teams to improve eating habits and body composition.