Association between food consumption and body composition of Ludovicense footballers
Abstract
Introduction: Football is a sport that favors the improvement of physical conditioning, maintenance of performance and health of individuals, so this study aimed to evaluate the association between body composition and factors such as food consumption at resting metabolic rate and the position occupied by athletes from a football team from Maranhão. Materials and Methods: Cross-sectional study carried out with 23 players, in a competitive period, distributed in the positions of striker, goalkeeper, side, midfielder, midfielder and defender. Body composition was obtained through the measurement of skin folds and food consumption through a 24-hour recall. Indirect calorimetry was also performed in the form of a closed circuit, with the calorimeter. Student's t test was performed to reject the null hypothesis, considering p <0.05 as a statistically significant value. Results: The fat percentage of the players was not influenced by the position occupied on the field. The higher consumption of energy and protein was associated with the lower percentage of body fat. Among macronutrients, only the consumption of carbohydrate and saturated fat were within the parameters, the protein was low and the total fat below the recommendation. As for micronutrients, only the average consumption of iron was adequate. Conclusion: The percentage of body fat was influenced only by total caloric and protein consumption. Only carbohydrate, saturated fat and iron were within the established parameters. Athletes who were overweight, according to the BMI, had more fat-free mass.
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