In today's world of sport, the importance of a tailored diet for optimizing performance is undisputed. Professor Dr. Ingo Froböse, renowned sports scientist and publicist, led a discussion on the complex aspects of nutrition in competitive sports on 27 February 2024 as part of the "Nutrition Dialogue" at DHBW Heilbronn. One key insight, according to Professor Dr. Froböse: there are no general rules, as every sport and every body is individual.
An understanding of the necessary nutrients and the functions of the metabolism is essential in order to provide the body with optimal nutrition. A distinction is made between macro, meso and micro nutrients. According to Professor Dr. Froböse, macronutrients, as carbohydrates, fats and proteins, play an equally important qualitative role in sport. Carbohydrates and fats serve as direct energy suppliers, while proteins are only converted into energy in an emergency.
Meso-nutrients help the body to actively and directly improve functions without the body having to convert these substances. Examples of meso-nutrients are lycopene, allicin and anthocyanins, which are often found as coloring substances in the skins of fruit and vegetables. Little research has been done into many secondary plant substances, but they are believed to have great health-promoting potential.
Micro-nutrients such as vitamins, minerals, trace elements and omega fatty acids are essential for metabolism, cell growth and cell renewal. According to Professor Dr. Froböse, their importance varies depending on the type of sport: in endurance sports, iron, vitamin D, calcium and antioxidants are particularly important, while magnesium, zinc and vitamin D should be taken into account in strength sports. Professor Dr. Froböse recommends zinc, copper, selenium and polyphenols for sports such as soccer.
Nutritional supplements are widely used in popular and competitive sports. Around 50% of all sports enthusiasts in Germany take supplements. However, according to Professor Dr. Froböse, they should be used with caution. The "food-first approach" of the IOC (International Olympic Committee) emphasizes the importance of a balanced diet and only recommends supplements in cases of mineral deficiency or relative energy deficiency. In competitive sport in particular, individual support and regular blood tests are crucial to minimize potential risks.
However, according to Professor Dr. Froböse, there are also people for whom there is a clear need. These include athletes with high sweat and urine loss or low energy intake and people with special diets, e.g. veganism. There are also location-dependent requirements such as iron for altitude training or vitamin D for winter or indoor sports.
For personalized nutrition in competitive sports, important questions arise not only for Professor Dr. Froböse: Which micronutrients are particularly bioavailable? In which phases of sport does supplementation make sense? And which forms are best tolerated by the body?
A sound understanding of these questions could enable athletes to optimally adapt their diet to their individual needs and maximize their performance.
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