Peter J. Horvath

Kinetic changes with fatigue and relationship to injury in female runners

PURPOSE This research examined how ground reaction forces (GRF) changed with fatigue induced by an exhaustive treadmill run in female runners. A separate retrospective and prospective analysis correlated initial magnitude of GRF and fatigue-induced changes in GRF with lower-extremity injury. METHODS Ninety adult female runners had vertical GRF measured before and after an exhaustive treadmill run. Subjects initially were questioned about previous running injuries, and were contacted during the following year and asked to report any additional running injuries. RESULTS Fatigue induced by the exhaustive treadmill run resulted in decreased impact peak and loading rates in all runners by an average of 6 and 11%, respectively. The changes in GRF were attributed to altered running cadence, step length, and lower-extremity joint kinematics. It is unclear whether these changes were attempts by the runners to minimize impact forces and protect against injury, or represented a fatigue-induced loss of optimal performance capabilities. An interaction between injury in the previous year and change in impact loading rate with fatigue was observed, suggesting previously injured runners are exposed to relatively higher impact forces over time. CONCLUSION Habitual female runners appear to adapt their running style with fatigue, resulting in altered GRF. Changes in GRF with fatigue may be associated with lower-extremity running injuries.

The effects of varying dietary fat on performance and metabolism in trained male and female runners.

Objectives: Low dietary fat intake has become the diet of choice for many athletes. Recent studies in animals and humans suggest that a high fat diet may increase V̇o2 max and endurance. We studied the effects of a low, medium and high fat diet on performance and metabolism in runners. Methods: Twelve male and 13 female runners (42 miles/week) ate diets of 16% and 31% fat for four weeks. Six males and six females increased their fat intakes to 44%. All diets were designed to be isocaloric. Endurance and V̇o2 max were tested at the end of each diet. Plasma levels of lactate, pyruvate, glucose, glycerol, and triglycerides were measured before and after the V̇o2 max and endurance runs. Free fatty acids were measured during the V̇o2 max and endurance runs. Results: Runners on the low fat diet ate 19% fewer calories than on the medium or high fat diets. Body weight, percent body fat (males=71 kg and 16%; females=57 kg and 19%), V̇o2 max and anaerobic power were not affected by the level of dietary fat. Endurance time increased from the low fat to medium fat diet by 14%. No differences were seen in plasma lactate, glucose, glycerol, triglycerides and fatty acids when comparing the low versus the medium fat diet. Subjects who increased dietary fat to 44% had higher plasma pyruvate (46%) and lower lactate levels (39%) after the endurance run. Conclusion: These results suggest that runners on a low fat diet consume fewer calories and have reduced endurance performance than on a medium or high fat diet. A high fat diet, providing sufficient total calories, does not compromise anaerobic power.

Increasing passive energy expenditure during clerical work

Sitting on a therapy ball or standing may be a passive means of increasing energy expenditure throughout the workday. The purpose of this study was to determine the energy expenditure and liking of performing clerical work in various postures. Subjects included 24 men and women employed in sedentary clerical occupations. Energy expenditure was measured while word processing in three standardized postures; sitting in an office chair, sitting on a therapy ball, and standing. Adults ranked their comfort, fatigue, and liking of each posture and were asked to perform their choice of 20 min of additional clerical work in one of the postures. Energy expenditure was 4.1 kcal/h greater (p ≤ 0.05) while performing clerical work while sitting on a therapy ball and standing than while sitting in an office chair. There was no difference in energy expenditure between the therapy ball and standing postures (p ≥ 0.48). Subjects also liked sitting on a therapy ball as much as sitting in an office chair and liked sitting on a therapy ball more than standing (p ≤ 0.05). More subjects chose to perform additional clerical work while seated on a therapy ball than while standing (p = 0.03). In conclusion, sitting on a therapy ball or standing rather than sitting in an office chair while performing clerical work increases passive energy expenditure.

Effect of Low and High Fat Diets on Nutrient Intakes and Selected Cardiovascular Risk Factors in Sedentary Men and Women

Objective: The desired level of dietary fat intake is controversial. The effect of decreasing fat intake to 19% and increasing it to 50% from a control diet of 30% on nutritional status and cardiovascular risk factors in healthy individuals was studied. Methods: Eleven healthy subjects (5 men and 6 women) were randomized to consume diets with 19% and 50% calories from fat. Each diet lasted 3 weeks, with a one-week washout. The habitual and washout diets were determined to be 30% fat. At the beginning and the end of each diet, fasting blood was collected to determine plasma lipoproteins, and physiological factors were measured. Results: Total caloric expenditure was similarly balanced to intake on the 30% and 50% fat diets, but intake was significantly lower on the 19% fat diet and led to a loss of 0.6 kg body weight. Consumptions of essential fatty acids, vitamin E and zinc were improved with increased fat intake, but folate intake was compromised on the 30% and 50% fat diets. Compared with the 50% fat diet, subjects consuming the 19% fat diet had significantly lower HDL cholesterol (HDL-C) (54 ± 3 vs. 63 ± 3 mg · dL−1, p < 0.05) and apolipoprotein A1 (ApoA1) (118 ± 4 vs. 127 ± 3 mg/dL, p < 0.05). Changing the levels of fat intake did not affect % body fat, heart rate, blood pressure, blood triglycerides, total cholesterol (TC), LDL cholesterol, apolipoprotein B (ApoB), TC/HDL-C and ApoA1/ApoB ratios. Conclusion: A low fat diet (19%) may not provide sufficient calories, essential fatty acids, and some micronutrients (especially vitamin E and zinc) for healthy untrained individuals, and it also lowered ApoA1 and HDL-C. Increasing fat intake to 50% of calories improved nutritional status, and did not negatively affect certain cardiovascular risk factors.

The Effects of Varying Dietary Fat on the Nutrient Intake in Male and Female Runners

Objective: The present study examined the effects of varying dietary fat levels on nutrients in female and male endurance runners. Methods: Three diets (low, medium and high fat) were designed for each subject using their food preferences and three-day food records. Each diet was eaten for 28 to 31 days. The diets were self-selected from seven-day sample menus. Twelve male and 13 female runners between 18 and 55 years of age who averaged 42 miles/week participated in the study. Daily food intakes, activity records and weekly palatability/hunger scales were completed. Results: Dietary fat intakes, as a percent of total energy intake (%E), averaged 17%E, 31%E, and 44%E on the low, medium and high fat diets, respectively. Energy consumption was less than their estimated energy expenditure (EEE) on all diets. On the low fat diet, the female runners were consuming approximately 60% of their EEE. As dietary fat increased, the difference between calorie intake and estimated energy expenditure became less and the subjects were less hungry on the two higher fat diets. For all subjects, as energy intakes increased, so did carbohydrate intake. Therefore, carbohydrate intake was not different on the two lower fat diets. Irrespective of gender, calcium and zinc intakes, which were below 1989 RDAs, increased with increasing fat intakes, between the low and medium fat diets. Zinc intake was also higher on the highest fat diet. Essential fatty acid intakes for females on the low fat diet were less than 2.5%E. Half of the female runners ate less than the RDA of calcium and zinc on the low fat diet and Fe on the medium fat diet. Conclusion: This study suggests that endurance runners may not be consuming enough calories on a low fat diet and that increasing dietary fat increased energy consumption. On the low fat diet, essential fatty acids and some minerals (especially zinc) may be too low. A low fat diet could compromise health and performance.

Fat intake and injury in female runners

BackgroundOur purpose was to determine the relationship between energy intake, energy availability, dietary fat and lower extremity injury in adult female runners. We hypothesized that runners who develop overuse running-related injuries have lower energy intakes, lower energy availability and lower fat intake compared to non-injured runners.MethodsEighty-six female subjects, running a minimum of 20 miles/week, completed a food frequency questionnaire and informed us about injury incidence over the next year.ResultsInjured runners had significantly lower intakes of total fat (63 ± 20 vs. 80 ± 50 g/d) and percentage of kilocalories from fat (27 ± 5 vs. 30 ± 8 %) compared with non-injured runners. A logistic regression analysis found that fat intake was the best dietary predictor, correctly identifying 64% of future injuries. Lower energy intake and lower energy availability approached, but did not reach, a significant association with overuse injury in this study.ConclusionFat intake is likely associated with injury risk in female runners. By documenting these associations, better strategies can be developed to reduce running injuries in women.

Influence of the level of dietary lipid intake and maximal exercise on the immune status in runners

Chronic exercise and high fat diets are associated with immune suppression. This study compares cellular immune responses at rest and after maximal exercise in runners after eating diets comprised of 17% low fat (LF), 32% medium fat (MF), and 41% high fat (HF) (4 wk each). VO2max increased significantly from the 17% to 41% fat diet. The leukocyte cell counts were significantly increased after exercise. In men, significantly higher proliferative response to phytohemagglutinin (PHA) (P < 0.004) was observed with MF diet, while response to pokeweed mitogen (PWM) was significantly decreased by MF and HF diets. The number of CD8+ (suppressor) T cells was significantly higher in men and exercise increased it significantly, while CD4+ (helper) T cells were not affected. Natural killer cells number was significantly increased 2.5 fold by exercise and with increase in dietary fat. The production of IL-2 by peripheral blood mononuclear cells was significantly higher in men (P < 0.0001) and increasing dietary fat significantly increased IL-2 production (P < 0.001). In men, exercise decreased the level of the proinflammatory cytokines (IL-1, IL-6 and TNF-alpha), whereas in women, with the exception of MF diet for IL-6, exercise had no effect. This study indicates that short, intense bouts of exercise in runners training 40 miles.wk-1 have mixed effects on the immune system. A high percentage of fat intake (41%) did not have any deleterious effects on the immune system of the well-trained runners.

Resistance training with soy vs whey protein supplements in hyperlipidemic males

BackgroundMost individuals at risk for developing cardiovascular disease (CVD) can reduce risk factors through diet and exercise before resorting to drug treatment. The effect of a combination of resistance training with vegetable-based (soy) versus animal-based (whey) protein supplementation on CVD risk reduction has received little study. The studys purpose was to examine the effects of 12 weeks of resistance exercise training with soy versus whey protein supplementation on strength gains, body composition and serum lipid changes in overweight, hyperlipidemic men.MethodsTwenty-eight overweight, male subjects (BMI 25–30) with serum cholesterol >200 mg/dl were randomly divided into 3 groups (placebo (n = 9), and soy (n = 9) or whey (n = 10) supplementation) and participated in supervised resistance training for 12 weeks. Supplements were provided in a double blind fashion.ResultsAll 3 groups had significant gains in strength, averaging 47% in all major muscle groups and significant increases in fat free mass (2.6%), with no difference among groups. Percent body fat and waist-to-hip ratio decreased significantly in all 3 groups an average of 8% and 2%, respectively, with no difference among groups. Total serum cholesterol decreased significantly, again with no difference among groups.ConclusionParticipation in a 12 week resistance exercise training program significantly increased strength and improved both body composition and serum cholesterol in overweight, hypercholesterolemic men with no added benefit from protein supplementation.

Effect of a high or a low fat diet on cardiovascular risk factors in male and female runners.

Dietary fat may be associated with coronary heart disease (CHD). Studies suggest that restricting fat intake may compromise endurance performance and that increasing fat intake may improve endurance performance. We studied the effects of varying dietary fat intake on CHD risk factors in runners. Twelve male and 13 female runners increased fat from 16% to 30% of daily calories (4 wk each). Of this group, six males and six females increased fat to 42% of daily calories (4 wk). Physiological and lipoprotein risk factors were measured after each diet. Results were analyzed by repeated measures ANOVA. Increasing dietary fat from 16% to 42% of daily calories did not change adiposity, weight, heart rate, blood pressure, serum triglycerides, total cholesterol, LDL cholesterol. Apolipoprotein B, or the Apo A1/Apo B ratio. Compared with those eating higher fat, subjects eating 16% fat had lower HDL cholesterol (50 +/- 3 vs 62 +/- 3 mg.dl-1, P < 0.0001) and Apolipoprotein A1 (111 +/- 6 v. 134 +/- 6 mg/dl, P < 0.0005) and a higher TC/HDL-C ratio (4.05 +/- 0.27 vs 3.42 +/- 0.24, P < 0.0005). Runners who increased fat intake to 42% further raised HDL cholesterol (64 +/- 6 to 69 +/- 5 mg.dl-1, P < 0.04) without adversely affecting other lipoproteins. In conclusion, a 42% fat diet maintained favorable CHD risk factors in female and male runners whereas a 16% fat diet lowered Apo A1 and HDL-C and raised the TC/HDL-C ratio.

Equol Status Modifies the Association of Soy Intake and Mammographic Density in a Sample of Postmenopausal Women

Only 30% to 50% of people produce the daidzein-metabolite equol after eating soy. We conducted a cross-sectional study of the associations between equol status, intake of soy foods, and mammographic density in a sample of postmenopausal women recruited at a radiology clinic near Buffalo, New York. Participants were 48 to 82 years old, had no history of cancer or breast reduction/augmentation, and no recent use of antibiotics or hormones. Percent density was measured by computer-assisted analysis of digitized images of craniocaudal films. Equol status was assessed using a soy-challenge protocol and usual soy intake by questionnaire. General linear models were used to assess independent and joint effects of equol status and intake of soy on multivariate adjusted percent density (covariates included age, body mass index, parity, age at first birth, and ever use of combined hormone therapy). Of 325 enrolled, 232 (71%) participants completed study assessments and are included in the present analysis. Mean percent density was 34% (±18%). Seventy-five (30%) participants were producers of equol. Forty-three (19%) participants reported regularly eating >1 soy food or supplement/wk. There were no significant independent associations of equol status or soy intake with percent density, but the interaction between these factors was significant (P < 0.01). Among equol producers, those with weekly soy intake had lower percent density (30.7% in weekly consumers of soy versus 38.9% in others; P = 0.08); among nonproducers, weekly soy intake was associated with higher percent density (37.5% in weekly soy consumers versus 30.7% in others; P = 0.03). Results suggest that equol producers and nonproducers may experience different effects of dietary soy on breast tissue. (Cancer Epidemiol Biomarkers Prev 2008;17(1):33–42)