Como está na moda lutador correr, segue um sobre bebidas e desempenho em corrida (pelo menos a corrida é "anaeróbia")

Int J Prev Med. 2013 Apr;4(Suppl 1):S5-S10.

The effect of different beverage consumption (dough, non-alcoholic beer, carbohydrated replacement drink) on performance, lipids profile, inflammatory biomarkers after running-based anaerobic sprint test in taekwondo players.

Shiranian A, Darvishi L, Askari G, Ghiasvand R, Feyzi A, Hariri M, Mashhadi NS, Mehrabani S.

Source

Food security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran ; Department of Community Nutrition, School of Nutrition And Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.

Abstract

BACKGROUND:

After exercise, recovery is very essential in professional sport. Athletes use sport beverages to enhance endurance and physical performance. The purpose of this study was to examine the effects of Dough versus non-alcoholic beer and carbohydrate (CHO) fluid on performance, lipids profile, inflammatory biomarkers after Running-based Anaerobic Sprint Test (R.A.S.T) in Taekwondo players.

METHODS:

This study was conducted as repeated measures crossover design with 22 men Taekwondo player. Subjects completed standard protocol R.A.S.T so that immediately and 1 h posterior R.A.S.T protocol received number 1 beverage. Subjects spend 2 h recovery periods. Second and third sessions trial were similar to prior trial, separated by at least 4 days, instead of number 1 beverage, participants received number 2 and number 3 beverage.

RESULTS:

Data showed that average pre- and post-recovery in C-reactive protein (CRP) or Dough significantly decreased (P < 0.05), while for CHO drink and non-alcoholic beer, were not statistically significant. Moreover, the mean pre- and post-recovery in VO2 max for Dough and non-alcoholic beer significantly increased, but for other beverages, there was no significant difference (P > 0.05). About mean pre- and post-recovery in low density lipoprotein (LDL) and high density lipoprotein (HDL) there were no significant differences in all three beverages. Besides, amount of CRP was significant between three beverages (P < 0.05). There were no other within-subject differences for any of the other variables measured, including HDL, LDL, and VO2max. In addition, no significant different (P > 0.05) in dietary intake were observed between three treatment periods.

CONCLUSIONS:

Dough was effective in reducing LDL and reducing inflammatory biomarkers including CRP with little effect on performance in subjects.