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Nutritional analysis of diet at base camp of a seven thousand-metre mountain in the Himalayas
Nutrition and Food Science Department, University of Granada, Spain.
Nutrition and Food Science Department, University of Granada, Spain.
Nutrition and Food Science Department, University of Granada, Spain.ORCID iD: 0000-0003-0529-379X
Altitude Training Centre (CAR) of Sierra-Nevada, Consejo Superior de Deportes (CSD), Spain.
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2010 (English)In: Revista Andaluza de Medicina del Deporte, ISSN 1888-7546, Vol. 3, no 4, 127-132 p.Article in journal (Refereed) Published
Abstract [en]

Objective: To evaluate the diet of a group of high-mountain climbers at 4,500 metres.

Methods: A descriptive cross-sectional study was performed on the diet of a group of high-mountain climbers at their base camp (4,500 m).

Results: The mean intake was 11.85 MJ/day (2,833 kcal/day), which provided an inadequate supply of energy and micronutrients to replenish deposits. Their mean carbohydrate intake (39.5%) was excessively low, since carbohydrate-rich diet favours acclimatization and the capacity for recovery. Their daily intake of 1.5-2.5 g/protein/kg of bodyweight was very similar to recommendations (1.5-2.0 g/kg/day).

Conclusions: The climbers underwent a drastic change from their habitual Mediterranean diet, rich in monounsaturated fats (largely olive oil), to a diet rich in polyunsaturated fats (largely soy oil). The Sherpa-prepared diet on this expedition was not balanced. It was rich in saturated polyunsaturated fats and relatively poor in proteins and especially carbohydrates, similar to the traditional diet of climbers. Dietary strategies need to be developed to increase the intake of nutrients that favours the physical recovery of climbers and their altitude-acclimatization and to avoid micronutrient deficiencies.

Abstract [es]

Objetivo: Evaluación de la dieta de un grupo de escaladores de alta montaña a 4.500 metros.

Método: Estudio descriptivo de corte transversal realizado sobre la dieta de un grupo de escaladores de alta montaña en su campamento base (4.500 m).

Resultados: La ingesta media fue de 11,85 MJ/día (2.833 kcal/día), que proporcionan un suministro inadecuado de energía y micronutrientes para reponer los depósitos. El consumo promedio de los hidratos de carbono (39,5%) era excesivamente bajo, ya que la aclimatación y la capacidad de recuperación se favorece con una dieta rica en carbohidratos. La ingesta diaria de 1,5-2,5 g/proteína/kg de peso corporal fue muy similar a las recomendaciones (1,5-2,0 g/kg/día).

Conclusiones: Los escaladores sufrieron un cambio drástico de su dieta mediterránea habitual, rica en grasas monoinsaturadas (aceite de oliva en gran medida), al pasar a una dieta rica en grasas poliinsaturadas (principalmente aceite de soja). La dieta preparada por los serpas, en esta expedición, no era equilibrada. Era una dieta rica sobre todo en grasas saturadas y poliinsaturadas, relativamente pobre en proteínas y carbohidratos, similar a la dieta tradicional de los escaladores. Se deben desarrollar estrategias en la dieta para aumentar la ingesta de nutrientes que favorezcan la recuperación física de los escaladores y su aclimatación a la altura y así evitar carencias de micronutrientes.

Place, publisher, year, edition, pages
Elsevier, 2010. Vol. 3, no 4, 127-132 p.
Keyword [en]
Mountaineer; Diet; Carbohydrate; Fats
Keyword [es]
Alpinista; Dieta; Carbohidratos; Grasas
National Category
Nutrition and Dietetics
Research subject
Nutrition
Identifiers
URN: urn:nbn:se:oru:diva-46711Scopus ID: 2-s2.0-79251615142OAI: oai:DiVA.org:oru-46711DiVA: diva2:873154
Available from: 2015-11-23 Created: 2015-11-23 Last updated: 2017-10-17Bibliographically approved

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Monteagudo, Celia
Nutrition and Dietetics

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