The Impact of Dietary Intervention on Oxidative/antioxidant Markers and Gut Microbiota in Athletes (SportDiet)

Medical University of Bialystok

Status: Completed

Conditions: Non Communicable Diseases

Treatments: Other: Food with high antioxidant potential

Study type: Interventional

Funder types: Other

Identifiers

NCT06855979

APK.002.405.2024

SKN/SP/601112/2024 (Other Grant/Funding Number)

B.SUB.25.207 (Other Grant/Funding Number)

Details and patient eligibility

About

During intense physical exercise, there is an overproduction of reactive oxygen species, which leads to oxidative stress and reduced training and sports performance, as well as the development of chronic diseases. Eating foods with a high content of bioactive ingredients and high antioxidant potential can alleviate the negative effects caused by reactive oxygen species and improve the state of intestinal microflora.

The aim of these interventional studies was to determine whether daily consumption of foods with high antioxidant potential, including fruit and nut bars, for a period of 1 month would reduce oxidative stress in athletes during competition and positively change the intestinal microflora.

Full description

The study concerns a 4-week dietary intervention. The intervention consisted of daily consumption of 1 bar weighing 50 g, containing nuts and dried fruits with high antioxidant potential. The study included a group of 50 women and men, healthy athletes (cyclists, long-distance runners and triathletes). A 3-day, 24-hour dietary interview was conducted before and after the dietary intervention. Then, using the Dieta 6.0 computer program, the energy and nutrient contents in the diet were estimated. In addition, adherence to the dietary intervention was assessed using a survey questionnaire. Before and after the dietary intervention, oxidative-antioxidant markers were determined in the blood of the subjects (oxidative stress, antioxidant potential, concentration of antioxidant enzymes: glutathione peroxidase, superoxide dismutase, catalase) using ready-made kits. Moreover, changes in the intestinal microbiome were assessed in feces before and after the dietary intervention. Additionally, height and weight were measured before and after the intervention to calculate body mass index (BMI). The study will help answer the question of whether dietary intervention using foods with high antioxidant potential can influence changes in oxidative-antioxidant markers in the blood, intestinal microbiome and body weight of study participants.

Enrollment: 50 patients

Sex: All

Ages: 20 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• healthy men and women with high physical activity (triathletes, cyclists, long-distance runners), not taking medications for chronic diseases, age 20-50 years, men and women.

Exclusion criteria

• occurence of chronic diseases (e.g. hypertension, diabetes, cancer, thyroid diseases, neurodegenerative diseases), taking medications for chronic diseases, age<20 and >50 years, low physical activity

Trial design

Primary purpose: Prevention

Allocation: N/A

Interventional model: Single Group Assignment

Masking: None (Open label)

---

50 participants in 1 patient group

Oxidative-antioxidant markers in blood and gut microbiota

Experimental group

Description:

Before and after the 1-month dietary intervention, the following markers will be determined in the blood: antioxidant potential, antioxidant enzymes, oxidative stress. Moreover, the intestinal microbiota will be determined before and after the intervention.

Treatment:

Other: Food with high antioxidant potential