Relationship between the dietary intake of sport climbers according to climbing grading scales and the dietary supply of antioxidants

Abstract

Introduction Intense exercise, both aerobic and anaerobic, results in an increased production of reactive oxygen species (ROS) in the body. Along with the climbing level increase, the intensity of the workouts performed rises, which can result in a disruption of the body's antioxidant potential. The diets of climbers with higher levels of training should provide a rich source of antioxidants. The aim of this study was to evaluate differences in the dietary supply of selected antioxidant substances according to the climbing level. Methods A total of 26 women and 29 men who regularly practice sport climbing participated in the study. The subjects, using the IRCRA standardized scale, were classified into intermediate, advanced, or elite climbing levels. Anthropometric measurements were performed, and resting metabolic rate of the subjects was measured. The dietary supply of vitamins C, E, beta carotene, and flavonoids was analyzed from a record of current intake over 3 days. Results A marginally statistically significant relationship was observed between dietary vitamin E (0.052), C (0.056), and beta-carotene (0.012), but not flavonoids, and the level of climbing. In the study group, the diets of elite climbers had the highest average vitamin C and beta-carotene content. The most statistically significant differences in dietary antioxidant vitamins tested were observed between the advanced and elite groups. Conclusions The elite climbers surveyed were characterized as being very careful in their choice of vitamin C and beta-carotene sources. The dietary intake of flavonoids in studied population was low. Emphasis should be placed on increasing natural sources of flavonoids among sport climbing representatives. Regular inclusion of natural antioxidant-rich foods (e.g., fresh fruits, vegetables, and tea) may be the best way to increase ROS neutralization caused by intense training .