SUPPLEMENT INTAKE IN FEMALE UNIVERSITY LONG-DISTANCE RUNNERS
- VernacularTitle:大学女子陸上長距離選手におけるサプリメントの摂取状況
- Author:
MIEKO NAKANISHI
;
KOJIRO ISHII
;
AYAKO WATANABE
;
KATUMI SUGIURA
;
YOKO KAJIWARA
;
KANDO KOBAYASHI
- Publication Type:Journal Article
- Keywords:
nutritional consideration;
college students;
female athletes
- From:Japanese Journal of Physical Fitness and Sports Medicine
2003;52(5):631-638
- CountryJapan
- Language:Japanese
-
Abstract:
Recently, supplements for athletes are being increasingly used. To clarify the current status of supplement intake, we conducted a survey in female university long-distance runners.
An anonymous questionnaire survey was conducted in runners who participated in the 18th Japan Inter-University Women's EKIDEN Championship, We investigated 99 respondents.
The survey showed that 86 runners (87%) took supplements. Iron was most frequently taken (68 runners, 69%) . The common purpose was to reduce fatigue (amino acids, vitamin C) and prevent ane mia (iron) . However, some supplements were taken after their effects were realized, while others were taken without an effect. In some cases, the purpose was not consistent with the effects. Most runners (73%) purchased supplements in shops stores. Fifty percent of them took supplements for supplementation of nutrients deficient in diets. More than 50% of the runners obtained information on nutrition from their coaches.
Furthermore, most runners began to take supplements when they were senior (55 runners, 56%) or junior (31 runners, 31%) high school students. About 70% of them have taken iron. In the highest percentage of them, their coaches recommended the use of supplements.
The results of this survey showed that most female university long-distance runners took supplements, and that a high proportion of them began to take them when they were senior or junior high school students, suggesting the widespread use of supplements among young athletes. In addition, their instructors markedly influenced the runner's nutritional outlook, by being the source of information on nutrition.
