Excluding Gluten in a Healthy Collegiate Runner

Type of Submission

Poster

Keywords

Gluten exclusion, healthy athlete, nutrition, diet

Abstract

Gluten is a protein found in wheat, soy, and other grains. It cannot correctly be metabolized in those with celiac disease; therefore it remains in the intestines and ferments, causing symptoms associated with this disease; most profoundly noted, destruction of intestinal cilia. Gluten-free dieting is the only treatment known to relieve symptoms of patients with celiac disease. The general public and many athletes have learned parts of this diagnosis and related the gluten-free diet to decreasing symptoms of the gastrointestinal tract. The diet itself has become widely accepted and used in those without celiac disease. This study aims to assess the perceived and actual effects of a gluten-free diet, particularly in NCAA cross-country runners, as this is a group that is prevalent in using the gluten-free diet to enhance both gastrointestinal functioning and athletic performance. This study will include a pre-test post-test design with an intervention diet adherence to a gluten-free diet and a control diet. Quantitative and qualitative measures will be assessed to show both perceived and actual effects of the diets. This study will benefit the realm of sports specifically in that it will bridge the gap between gluten-free research and athletic performance. These results will enable the athletic training field to consult with athletes on the benefits and set backs of their diet and educate them on how to maintain their body to the best of their ability.

Faculty Sponsor or Advisor’s Name

Michael Weller

Campus Venue

Stevens Student Center

Location

Cedarville, OH

Start Date

4-1-2015 11:00 AM

End Date

4-1-2015 2:00 PM

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

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Apr 1st, 11:00 AM Apr 1st, 2:00 PM

Excluding Gluten in a Healthy Collegiate Runner

Cedarville, OH

Gluten is a protein found in wheat, soy, and other grains. It cannot correctly be metabolized in those with celiac disease; therefore it remains in the intestines and ferments, causing symptoms associated with this disease; most profoundly noted, destruction of intestinal cilia. Gluten-free dieting is the only treatment known to relieve symptoms of patients with celiac disease. The general public and many athletes have learned parts of this diagnosis and related the gluten-free diet to decreasing symptoms of the gastrointestinal tract. The diet itself has become widely accepted and used in those without celiac disease. This study aims to assess the perceived and actual effects of a gluten-free diet, particularly in NCAA cross-country runners, as this is a group that is prevalent in using the gluten-free diet to enhance both gastrointestinal functioning and athletic performance. This study will include a pre-test post-test design with an intervention diet adherence to a gluten-free diet and a control diet. Quantitative and qualitative measures will be assessed to show both perceived and actual effects of the diets. This study will benefit the realm of sports specifically in that it will bridge the gap between gluten-free research and athletic performance. These results will enable the athletic training field to consult with athletes on the benefits and set backs of their diet and educate them on how to maintain their body to the best of their ability.