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