PMID- 23717770
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20130530
LR  - 20211021
IS  - 2008-7802 (Print)
IS  - 2008-8213 (Electronic)
IS  - 2008-7802 (Linking)
VI  - 4
IP  - Suppl 1
DP  - 2013 Apr
TI  - The effect of different beverage consumption (dough, non-alcoholic beer, 
      carbohydrated replacement drink) on performance, lipids profile, inflammatory 
      biomarkers after running-based anaerobic sprint test in taekwondo players.
PG  - S5-S10
AB  - BACKGROUND: After exercise, recovery is very essential in professional sport. 
      Athletes use sport beverages to enhance endurance and physical performance. The 
      purpose of this study was to examine the effects of Dough versus non-alcoholic 
      beer and carbohydrate (CHO) fluid on performance, lipids profile, inflammatory 
      biomarkers after Running-based Anaerobic Sprint Test (R.A.S.T) in Taekwondo 
      players. METHODS: This study was conducted as repeated measures crossover design 
      with 22 men Taekwondo player. Subjects completed standard protocol R.A.S.T so 
      that immediately and 1 h posterior R.A.S.T protocol received number 1 beverage. 
      Subjects spend 2 h recovery periods. Second and third sessions trial were similar 
      to prior trial, separated by at least 4 days, instead of number 1 beverage, 
      participants received number 2 and number 3 beverage. RESULTS: Data showed that 
      average pre- and post-recovery in C-reactive protein (CRP) or Dough significantly 
      decreased (P < 0.05), while for CHO drink and non-alcoholic beer, were not 
      statistically significant. Moreover, the mean pre- and post-recovery in VO2 max 
      for Dough and non-alcoholic beer significantly increased, but for other 
      beverages, there was no significant difference (P > 0.05). About mean pre- and 
      post-recovery in low density lipoprotein (LDL) and high density lipoprotein (HDL) 
      there were no significant differences in all three beverages. Besides, amount of 
      CRP was significant between three beverages (P < 0.05). There were no other 
      within-subject differences for any of the other variables measured, including 
      HDL, LDL, and VO2max. In addition, no significant different (P > 0.05) in dietary 
      intake were observed between three treatment periods. CONCLUSIONS: Dough was 
      effective in reducing LDL and reducing inflammatory biomarkers including CRP with 
      little effect on performance in subjects.
FAU - Shiranian, Afshin
AU  - Shiranian A
AD  - Food security Research Center, Isfahan University of Medical Sciences, Isfahan, 
      Iran ; Department of Community Nutrition, School of Nutrition And Food Science, 
      Isfahan University of Medical Sciences, Isfahan, Iran.
FAU - Darvishi, Leila
AU  - Darvishi L
FAU - Askari, Gholamreza
AU  - Askari G
FAU - Ghiasvand, Reza
AU  - Ghiasvand R
FAU - Feyzi, Awat
AU  - Feyzi A
FAU - Hariri, Mitra
AU  - Hariri M
FAU - Mashhadi, Nafiseh Shokri
AU  - Mashhadi NS
FAU - Mehrabani, Sanaz
AU  - Mehrabani S
LA  - eng
PT  - Journal Article
PL  - Iran
TA  - Int J Prev Med
JT  - International journal of preventive medicine
JID - 101535380
PMC - PMC3665026
OTO - NOTNLM
OT  - Beverage
OT  - C-reactive protein lipids profile
OT  - performance
OT  - post-exercise
COIS- Conflict of Interest: The authors have no conflicts of interest
EDAT- 2013/05/30 06:00
MHDA- 2013/05/30 06:01
PMCR- 2013/04/01
CRDT- 2013/05/30 06:00
PHST- 2012/01/10 00:00 [received]
PHST- 2012/09/09 00:00 [accepted]
PHST- 2013/05/30 06:00 [entrez]
PHST- 2013/05/30 06:00 [pubmed]
PHST- 2013/05/30 06:01 [medline]
PHST- 2013/04/01 00:00 [pmc-release]
AID - IJPVM-4-5 [pii]
PST - ppublish
SO  - Int J Prev Med. 2013 Apr;4(Suppl 1):S5-S10.