Risk of eating disorders dietary: Consumption profile and body composition of athletes and sportspeople/RISCO DE TRANSTORNOS ALIMENTARES: PERFIL DE CONSUMO DIETETICO E COMPOSICAO CORPORAL DE ATLETAS E ESPORTISTAS

• Published in: Revista brasileira de obesidade, nutrição e emagrecimento Vol. 16; no. 101; p. 228
• Main Authors: Menezes, Gabriela Silveira, de Araujo, Karine Domingos, Gome, Amanda da Silva, de Faria Coelho Ravagnani, Christianne, La Flor Ziegler Sanches, Fabiane
• Format: Journal Article
• Language: Portuguese
• Published: Instituto Brasileiro de Pesquisa e Ensino em Fisiologia do Exercicio. IBPEFEX 01-03-2022
• ISSN: 1981-9919; 1981-9919

Eating Disorders (ED) are diseases of multifactorial cause, involving psychological, biological and sociocultural factors. The high stress load and demands of the sports environment can facilitate the occurrence of these disorders in athletes, causing damage to health and performance. This study aimed to evaluate the risk of developing ED, the dietary intake profile and the body composition of athletes and sportspeople. It presented a cross-sectional design, descriptive analysis, nonprobability convenience sampling, consisting of 35 men and nine women. To assess the risk of ED, was used the Eating Attitudes Test (EAT-26), and to assess dietary intake, was applied the 24-hour Dietary Recall. Weight, height, skinfold thickness, and circumference were measured. The body fat percentage was calculated following the protocol, with the sum of seven folds. A 5% significance level was considered. It was verified that 4,5% (n=2) of the sample presented risk for ED. The mean consumption of carbohydrates was 5,4 g/kg/day, proteins 1,9 g/kg/day and lipids 1,1 g/kg/day. The average energy intake (2.453,62 [+ or -] 802,68 kcal/day) was lower than recommended. Was verified 61,4% of the sample (n=27) with body fat percentage classified between "adequate", "good" and "excellent", and 4,5% (n=2) "bad" and "very bad". It is concluded that most participants presented low risk for ED, adequate nutritional status, energy deficit food intake, and unbalanced macronutrient distribution. After nutritional interventions, such inadequacies were adjusted, allowing optimization of physical performance. Key words: Nutrition Disorders. Intake Dietary. Sports Nutritional Sciences. Transtornos Alimentares (TA) consistem em doencas de causa multifatorial, envolvendo fatores psicologicos, biologicos e socioculturais. A alta carga de estresse e cobrancas do ambiente esportivo podem facilitar a ocorrencia desses transtornos em atletas, causando prejuizos a saude e a performance. Este estudo teve como objetivos avaliar o risco de desenvolvimento de TA, o perfil de consumo dietetico e a composicao corporal de atletas e esportistas. Apresentou delineamento transversal, analise descritiva, amostragem nao probabilistica por conveniencia, constituida por 35 homens e nove mulheres. Para avaliar o risco de TA, utilizou-se o questionario Eating Atitudes Test (EAT-26) e para avaliacao do consumo dietetico, aplicou-se o Recordatorio de 24 horas. Foram aferidos peso, estatura, pregas cutaneas e circunferencias. O calculo do percentual de gordura corporal foi realizado seguindo protocolo, com somatorio de sete pregas. Foi considerado nivel de significancia de 5%. Verificou-se que 4,5% (n=2) da amostra apresentou risco para TA. A media de consumo de carboidratos foi de 5,4 g/kg/dia, de proteinas 1,9 g/kg/dia e de lipidios 1,1 g/kg/dia. O consumo energetico medio (2.453,62 [+ or -] 802,68 kcal/dia) foi inferior ao recomendado. Verificouse 61,4% da amostra (n=27) com percentual de gordura corporal classificado entre "adequado", "bom" e "excelente", e 4,5% (n=2) "ruim" e "muito ruim". Conclui-se que a maioria dos participantes apresentou baixo risco para TA, adequado estado nutricional, consumo alimentar com deficit energetico e distribuicao de macronutrientes desbalanceada. Apos intervencoes nutricionais, tais inadequacoes foram ajustadas, possibilitando a otimizacao do desempenho fisico. Palavras-chave: Transtornos Nutricionais. Ingestao Alimentar. Ciencias da Nutricao e do Esporte.