Consumption of red foods with antioxidants properties and presence of injury in rythic gymnastics practices of a Joinville-SC Institution

Abstract

Introduction: Consumption of foods with antioxidant properties is essential for practitioners of intense physical activity, as oxygen consumption increases and may increase free radical production and can cause oxidative stress, fatigue, muscle damage and poor performance. The most commonly found red or antioxidant foods are lycopene and anthocyanins, which are responsible for food coloring. Objective: The present study verified the frequency of consumption of red foods with antioxidant substances and the presence of injuries in gym exercises, besides the average and classification or nutritional status. Materials and Methods: Cross-sectional study approved by ethics committee No. 3,424,317, involving 8 athletes aged 7 to 12 years, was applied to a food frequency questionnaire (FFQ), for evaluation or use beyond data collection. anthropometric measurements to assess BMI, or what was the use of interviews. Data tabulated in Excel® Office 365 spreadsheets using descriptive mean and percentage statistics. Results: 100% (n = 8) of athletes found in normal weight and 50% (n = 4) have already suffered some type of injury during training, or the lowest food intake surveyed, were among those who reported having suffered injuries. Discussion: The athletes who had the highest consumption of antioxidant foods were the ones who did not suffer any kind of injury during the training, they can consider this fact considered one of the possible antioxidant protection factors and those used in the athletes' diet. guarantee health and prevent possible injury.