Specialized food products for the nutrition of athletes based on whey proteins
| Autor: | I. V. Kobelkova, M. M. Korosteleva, M. S. Kobelkova |
|---|---|
| Jazyk: | English<br />Russian |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Спортивная медицина: наука и практика, Vol 11, Iss 4, Pp 49-56 (2022) |
| Druh dokumentu: | article |
| ISSN: | 2223-2524 2587-9014 |
| DOI: | 10.47529/2223-2524.2021.4.6 |
| Popis: | It is known that a balanced diet and the intake of specialized foods that combine various types of proteins play a key role in expanding the adaptive potential of athletes and affect the effectiveness of the training process. In recent decades, various biomedical and technological strategies have been implemented in the development of specialized food products, including those for the nutrition of athletes. Proteins of milk and whey occupy an important place among the functional ingredients. Despite the fact that the average per capita consumption of protein in the structure of the diet in the Russian Federation over the past few years has been at a satisfactory level (in 2019 — 80.4 g/day, in 2020 — 81.4 g/day), for athletes with high body weight and extremely high energy consumption (4000 kcal/day and above), these values will be insufficient. In connection with this, special attention should be paid to various protein fractions in the development of SPP at a consumption level of at least 1.2 g/kg of the athlete’s body weight daily to ensure plastic and other functions in the body, physical performance and endurance. |
| Databáze: | Directory of Open Access Journals |
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