Sergio Díez Rodríguez

Sports Nutrition, Nutretede10, Spain

*Corresponding Author:Sergio Díez Rodríguez, Sports Nutrition, Nutretede10, Spain.

Received: February 18, 2022; Published: March 24, 2022

Abstract

Altitude training is a common practice for elite endurance athletes. Usually, athletes do altitude training several times during the season, in 2-4-week stages. Altitude training (1600-2400 metres) is a method to improve performance that appeared for the first time at 1968 Olympic Games. Under those circumstances athletes suffer hypoxia, that leads to a bunch of compensatory mechanisms that can help athletes to improve his performance in future competitions. The most important mechanism is the EPO mediated increase in red blood cells number. Athletes increase their training load in this period and it´s obvious that nutritional requirements are going to change as well, and maybe adapt your nutrition before the stage starts could be a useful strategy.

References

1. Nutrition Recommendations for Altitude Training. Gatorade Sports Science Institute (2021).
2. Michalczyk M., et al. “Dietary Recommendations for Cyclists during Altitude Training”. Nutrients 6 (2021): 377.
3. Stellingwerff T., et al. “Nutrition and Altitude: Strategies to Enhance Adaptation, Improve Performance and Maintain Health: A Narrative Review”. Sports Medicine2 (2021): 169-184.
4. Limmer M., et al. “Effects of daily ingestion of sodium bicarbonate on acid-base status and anaerobic performance during an altitude sojourn at high altitude: a randomized controlled trial”. Journal of the International Society of Sports Nutrition1 (2020): 22.

Citation

Citation: Sergio Díez Rodríguez. “Nutrition Recommendations for A Stage in Altitude". Acta Scientific Nutritional Health 6.5 (2022): 01-02.

Copyright

Copyright: © 2022 Sergio Díez Rodríguez. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.