Training Behaviors and Periodization Outline of Omnivorous, Vegetarian, and Vegan Recreational Runners (Part A)—Results from the NURMI Study (Step 2)
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Published:2023-04-06
Issue:7
Volume:15
Page:1796
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ISSN:2072-6643
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Container-title:Nutrients
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language:en
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Short-container-title:Nutrients
Author:
Wirnitzer Katharina123ORCID, Tanous Derrick12ORCID, Motevalli Mohamad12ORCID, Raschner Christian2ORCID, Wagner Karl-Heinz4ORCID, Wirnitzer Gerold5, Leitzmann Claus6, Rosemann Thomas7ORCID, Knechtle Beat78ORCID
Affiliation:
1. Department of Research and Development in Teacher Education, University College of Teacher Education Tyrol, 6010 Innsbruck, Austria 2. Department of Sport Science, University of Innsbruck, 6020 Innsbruck, Austria 3. Research Center Medical Humanities, University of Innsbruck, 6020 Innsbruck, Austria 4. Department of Nutritional Sciences, University of Vienna, 1090 Vienna, Austria 5. adventureV & change2V, 6135 Stans, Austria 6. Institute of Nutrition, University of Gießen, 35390 Gießen, Germany 7. Institute of Primary Care, University of Zurich, 8091 Zurich, Switzerland 8. Medbase St. Gallen, Am Vadianplatz, 9001 St. Gallen, Switzerland
Abstract
Runners train for long-distance competitions based on underlying motivations, which may be similar to individual dietary motivations (e.g., well-being and performance). Fundamental training differences may arise in recreational runners following different diet types (omnivore, vegetarian, vegan) considering possible motive variations. Following a cross-sectional design, distance runners completed a survey (online), including a thorough assessment of training behaviors with generic training details and periodization specifics in three phases: 1. an intermediary and rebound stage, 2. a main preparatory stage, and 3. a main event stage (tapering or interim event level/s). Kruskal–Wallis and chi-squared tests were used in the statistical analysis. A total of 245 fit recreational runners following omnivore (n = 109), vegetarian (n = 45), and vegan diets (n = 91) were included. Significant differences in the initial running motivation were found across dietary subgroups (p = 0.033) as well as for current motivations (p = 0.038), with vegetarians being the least health motivated (27% and 9%, respectively). No differences in each of the specific periods were found between diet types across the outline (p > 0.05). The present evidence shows that there is a lack of fundamental training differences based on recreational runners following different generic types of diets. The results of the present investigation may be especially relevant for future studies on safety, sustainability, and performance-enhancing dietary practices among athletes.
Subject
Food Science,Nutrition and Dietetics
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