Dietary intakes of
Greek professional
football players
Maria N. Hassapidou
Maria G. Grammatikopoulou
and Theodoros Liarigovinos
Introduction
Dietary intervention, together with proper training techniques, can lead to numerous improvements in an athlete's performance, such as improvement of the athlete's physical condition, better protection against injuries, faster wound healing and faster recovery, maintenance of a stable athletic performance both quantitatively and qualitatively, better ability to maintain a long and strong game, endurance increase, as well as proper muscular growth (Brotherhood, 1984; Bergstromet al., 1991; Maughan, 1990).
Since football players are by nature obliged to have inordinate energy burning,
inadequate energy consumption can have negative results on the athlete's performance and physical condition (Bangsbo, 1994; Bangsboet al., 1991). An unbalanced diet results in undesirable weight loss or muscular loss, often at a critical time such as training or the competitive season.
Also, an inadequate carbohydrate intake affects the athlete's ability to cope with
competition or training (Ekblom, 1986; Gerisch
et al., 1988; Hargreaves, 1994; Kirkendall, 1993). Athletes tend to present a standstill or a decrease in their performance often
accompanied by depression symptoms and abstinence from the majority of athletic activities.
In Greece, despite the great interest in sports since ancient times, there is inadequate information regarding dietary practices and nutritional status of Greek athletes today. The present study aimed to examine anthropometric characteristics and to assess dietary intakes of a team of professional football players. Data were collected over three athletic seasons: the training, the competitive, and the transitional season.
Methodology
Subjects
A total of 21 eÂlite football athletes, members of one athletic team, aged 18-35 years old, participated in the study. They were studied under three different athletic seasons: the transitional season, the training, and the competitive season.
During the transitional season (mid-June to mid-July), athletes are on vacation and undertake light physical activity.
During the training season (mid-July to the end of August), athletes are practising but not
The authors
Maria N. Hassapidou,Maria G. Grammatikopoulou
andTheodoros Liarigovinosare all at the Department of Nutrition, School of Food Technology & Nutrition, Technological Educational Institution of Thessaloniki, Greece.
Keywords
Diet, Sports, Football
Abstract
The dietary intakes of a Greek team of 21 eÂlite football players were assessed in this study during the competitive season. Anthropometric measurements were taken for all athletes over three athletic seasons: the transitional (vacation), the training, and the competitive (games) season. The results showed that the mean body weight and the percentage body fat of the athletes decreased from the transitional to the training season. Differences in percentage body fat were found between players according to their position in the game. The offensive players had the lowest percentage body fat (11.4 per cent) and the goalkeepers, the highest (13.7 per cent). Although the mean energy intake of the athletes during the competitive season was above their calculated mean energy expenditure, six athletes were not in energy balance. Half of the athletes consumed carbohydrates in less than 50 per cent of their total energy intake, meaning that half the players had inadequate carbohydrate intakes, with a possible consequence of reduced performance. Furthermore, all athletes had higher than recommended fat intake. This study showed an urgent need to provide appropriate nutritional information in Greek athletic teams in order to improve the athletes' diet and, consequently, their health and sports ability.
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191 Nutrition & Food Science
competing. They are trained in gymnastics, weight lifting, running and football playing. During the competitive season, athletes are both practising and competing in many games and meets. Data for the competitive season were collected during September and October.
Anthropometric data
Height was measured to the nearest cm and weight was recorded to the nearest 0.1kg, with a portable metric scale that was calibrated daily. Weight was measured during the transitional, the training, and the competitive seasons. Body mass index (BMI) (weight/ height2) was calculated for all athletes.
Percent body fat was determined in all three seasons, using skinfold measurements. Four skinfolds were taken: biceps, triceps, subscapular, and suprailiac.
Dietary intake
Each player kept weighed dietary records for three days, including a match day during the competitive season. Subjects had to weigh, according to instructions given to them, all foods and drinks consumed during the day. Scales were provided to the athletes as well as cups and plates with known weights.
Analysis of data
Data were analysed using the Microdiet computer programme for food analysis. Foods were coded using McCance and Widdowson's food tables. Greek food recipes were added into the basic database according to
Trichopoulou's (1992)Food Composition Tables and Composition of Greek Cooked Foods and Dishes.
Statistical analysis was carried out with the SPSS computer program.
Results
The anthropometric characteristics measured are presented in Table I. The highest mean weight and percentage body fat of athletes was found during the transitional season and the lowest one during the training season. Concerning the players' positions,
goalkeepers had the highest percentage of body fat (13.7 per cent) whereas the offensive players had the lowest (11.4 per cent).
Results of energy and nutrient intakes of the athletes during the competitive season are also presented in Table II. Energy intakes varied between athletes (2,027-6,350kcals). Although the mean energy intake is not statistically different
from the calculated mean energy needs (BMR + energy expenditure during competition), where individual athletes are concerned three athletes are in positive energy balance and three in negative. A total of 44 per cent of the energy is provided by carbohydrates, 40.5 per cent by fat and 13.9 per cent by proteins.
Vitamin and mineral intake of athletes during the competitive season is above recommended dietary allowances (RDA, 1989).
Discussion and conclusions
In the present study anthropometric characteristics and dietary intakes of eÂlite football players have been determined. Anthropometric measurements were carried out over three athletic seasons: the
transitional (vacation) season the training, and the competitive season. Dietary intakes were assessed during the competitive season.
The mean BMI in all seasons fell between 20-25, which is considered to be desirable for adult males (Lee and Nieman, 1993). Mean body weight of the athletes decreased from the transition to the training season. The highest weight loss during the training season was 3kg. Percentage body fat varied between athletes. The offensive players had the lowest
percentage body fat (11.4 per cent) and the goalkeepers the highest (13.7 per cent). Other scientists have also reported differences in percentage body fat of football players according to their position during the game (Wilmore and Haskell, 1972). The goalkeepers do not participate much in the game, whereas the offensive and defensive players are constantly running. Therefore, the differences in body composition are reasonable.
Dietary intake was assessed during the competitive season. Although mean energy intake was above the calculated mean energy expenditure, three athletes were in negative energy balance. Half of the athletes consumed carbohydrates in less than 50 per cent of total energy intake, meaning that these players had inadequate carbohydrate intake. Football is a game with significant passages of high intensity activity that should be fuelled by carbohydrates. The literature shows (Shephard and Leatt, 1987; Costill and Hargreaves, 1992) that football matches will deplete carbohydrate stores and that low carbohydrate levels are associated with reduced performance. The footballers in this study had carbohydrate intakes that could not adequately replenish their carbohydrate stores.
192 Dietary intakes of Greek professional football players
Maria N. Hassapidou et al.
Fat intake during the competitive season was higher than that recommended for athletes. According to many scientists fat intake higher than 30-35 per cent of total energy intake is associated with various problems and leads to strength reduction during sports (Hargreaves, 1994). Mean protein intake during the competitive season was adequate (146.5g), according to requirements for football (Lemon, 1994). Vitamin and mineral intakes during this season were above recommended dietary allowances (RDA, 1989; MRDA, 1985).
In conclusion the diet of the athletes was unbalanced in macronutrients providing a high fat intake and a low carbohydrate intake, a diet not adequate for the football athletes.
This study showed that there is a need to provide nutritional information to the athletes and their coaches in Greece, in order to improve their diet and consequently their ability in sports.
References
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Bangsbo, J., Norregaard, L. and Thorsoe, F. (1991), ``Activity profile of competition soccer'',Canadian Journal of Sports Sciences, Vol. 16, pp. 110-16. Bergstrom, J., Hermansen, E. and Saltin, B. (1991),
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nutrition and fatigue'',Sports Medicine, Vol. 13, pp. 86-92.
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Table IAnthropometric data
n = 21
Transitional season
Training season
Competitive season
Age (years) (mean+SD) 24.8+5.5 24.8+5.5 24.8+5.5
Height (cm) (mean+SD) 181+6.0 181.3+5.8 181.3+5.8
Weight (kg) (mean+SD) 75.7+4.7 74.7+4.2 74.8+4.3
Mean weight over three seasons (kg) 75.2+4.6 75.2+4.6 75.2+4.6
BMI (mean+SD) 23.1+1.1 22.7+0.9 22.8+0.8
Percentage body fat 13.6+2.0 11.9+2.1 11.8+2.3
Table IIDietary intakes during the competitive season
Mean+SD Percentage+SD
Energy (kcal) 3,442.4+158.1
Carbohydrate (g) 398.4+145.5 44.2+6.4
Fat (g) 158.0+54.7 40.5+4.9
Protein (g) 146.5+96.0 13.9+2.0
Dietary fibre (g) 22.4+12.1
Saturated fats (g) 58.2+24.9
Ca (mg) 1,375.2+471.2
Fe (mg) 16.8+5.4
Vitamin A (mmg) 1,573.4+298.6
Vitamin B1 (mg) 1.8+0.7
Vitamin B2 (mg) 2.0+0.6
Niacin (mg) 23.8+9.7
Vitamin C (mg) 155.2+87.7
Vitamin B12 (mg) 4.5+2.0
Folic acid (g) 173.8+71.9
193 Dietary intakes of Greek professional football players
Maria N. Hassapidou et al.
