Racing Experiences of Recreational Distance Runners following Omnivorous, Vegetarian, and Vegan Diets (Part B)—Results from the NURMI Study (Step 2)

Autor(en)

Katharina Wirnitzer, Derrick Tanous, Mohamad Motevalli, Karl Heinz Wagner, Christian Raschner, Gerold Wirnitzer, Claus Leitzmann, Thomas Rosemann, Beat Knechtle

Abstrakt

The potential running or endurance performance difference based on following different general types of diets, such as omnivorous, vegetarian, or vegan, remains questionable. Several underlying modifiable factors of long-distance running performance, especially runner training behaviors and experience, diminish the clarity of results when analyzing dietary subgroups. Based on the cross-sectional design (survey), the NURMI Study Step 2 aimed to investigate a plethora of training behaviors among recreational long-distance running athletes and the relationship of general diet types with best time race performance. The statistical analysis was based on Chi-squared and Wilcoxon tests. The final sample (n = 245) included fit recreational long-distance runners following an omnivorous diet (n = 109), a vegetarian diet (n = 45), or a vegan diet (n = 91). Significant differences were found between the dietary subgroups in body mass index (p = 0.001), sex (p = 0.004), marital status (p = 0.029), and running-related motivations for well-being (p < 0.05) but not in age (p = 0.054). No significant difference was found for best time half-marathon, marathon, and/or ultra-marathon race performance based on diet type (p > 0.05). Whether the vegan diet is associated with enhanced endurance performance remains unclear. Although, the present results are suggestive that 100% plant-based (vegan) nutrition is compatible with distance running performance at the least.

Organisation(en)

Forschungsplattform Active Ageing

Externe Organisation(en)

Pädagogische Hochschule Tirol, Leopold-Franzens-Universität Innsbruck, AdventureV & Change2V, Justus-Liebig-Universität Gießen (JLU), Universität Zürich (UZH), Medbase Gruppe

Journal

Nutrients

Band

15

ISSN

2072-6643

DOI

https://doi.org/10.3390/nu15102243

Publikationsdatum

05-2023

Peer-reviewed

Ja

ÖFOS 2012

303009 Ernährungswissenschaften

Schlagwörter

ASJC Scopus Sachgebiete

Food Science, Nutrition and Dietetics

Link zum Portal

https://ucrisportal.univie.ac.at/de/publications/6eea6b82-7798-4d4a-a5c7-f8b22a0464c5