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The Impact of Carbohydrate Loading and Muscle Glycogen Supercompensation on Anaerobic Performance in Elite Jiu-Jitsu Athletes. JEPonline 2024;27(5):26-42. The purpose of this study was to examine the effect of dietary patterns on muscle glycogen storage in Jiu-Jitsu athletes and to explore the relationship between muscle glycogen levels and athletic performance. A randomized controlled trial (RCT) design was employed that involved 10 Thai national Jiu-Jitsu athletes (5 males and 5 females; Mean = 22.80 years, SD = 3.35, Max = 27 years, Min = 18 years). The participants were randomly divided into 2 groups of 5: a Control Group (Mean = 23.20 years, SD = 4.08, Max = 27 years, Min = 18 years) and a Carbohydrate Loading Group (Mean = 22.40 years, SD = 2.88, Max = 26 years, Min = 19 years). Data collection consisted of 3 days of 24-hour dietary recall and body composition measurements, were used to develop a 4-day diet plan based on individualized estimated energy requirements (EER). The Control Group received a balanced diet while the Carbohydrate Loading Group was provided with a high-carbohydrate diet, paired with high-intensity intermittent training. Ultrasound scans using image segmentation methods assessed initial muscle glycogen levels concurrent with the Running-Based Anaerobic Sprint Test (RAST) protocol. The data were analyzed using means, standard deviations, and percentages. Differences in mean scores of the RAST were compared using a t-test, with statistical significance set at an alpha level of 0.05. The research results were as follows: (a) The Carbohydrate Loading Group consumed significantly higher quantities of carbohydrates (7.29 ± 0.67 g/kg/day) compared to the Control Group (4.32 ± 1.18 g/kg/day). (b) Glycogen storage in the carbohydrate loading group increased significantly by 43.30% (P < 0.05). (c) This increase in glycogen storage exhibited a strong negative correlation with the fatigue index (r = -0.998, P < 0.05). In conclusion, participants in the Carbohydrate Loading Group who consumed a highcarbohydrate diet for 4 days and underwent high-intensity intermittent exercise showed a significant increase in muscle glycogen stores, which was associated with a reduced fatigue index that indicated a decrease in muscle fatigue, potentially reflecting enhanced lactate tolerance and improved utilization of the anaerobic energy system in athletes. [ABSTRACT FROM AUTHOR]

Egg is a major source of dietary cholesterol. The serum lipid response to egg shows marked individual variation, being partly genetically determined, and influence by ethnic groups and the overall diet response. In the present investigation, we investigated the effect of ingestion of egg and low density lipoprotein (LDL) oxidation on serum lipid profile in hypercholesterolemic women. Forty hypercholesterolemic women volunteers on a cholesterol-lowering diet (CLD) divided into 2 groups in a randomized controlled cross-over study of one egg per day (CLD + 1 egg) for 4-week and three eggs per day (CLD + 3 eggs) for 4-week, separated by 4-week period egg-free. The body weight, blood pressure, serum lipid profiles and LDL oxidation were measured at 4-week intervals. Cholesterol-lowering diet was applied throughout the study by a dietitian using a food exchange program and 3-day dietary recall every 4 weeks. Compared to the values obtained at baseline, the mean serum total cholesterol and LDL cholesterol of CLD + 3 eggs was not significantly different from baseline whereas of those of 4-week of egg-free period and CLD + 1 egg were significantly decreased (238.3±2.9 mg/dL and 228.3±4.7 mg/dL) compared to the baseline (252.2±5.9 mg/dL) as was LDL cholesterol (161.2±3.0 mg/dL and 155.7±4.8 mg/dL) compared to the baseline (177.5± 6.0 mg/dL) (p<0.05). The study showed there were no significantly difference the body weight, blood pressure, HDL cholesterol, triglycerides or LDL oxidation during the study. However, serum total cholesterol and LDL cholesterol of 1 or 3 eggs per day after 4-week of egg consumption was not significantly higher than the egg-free period. The study suggests that in hypercholesterolemic women who are on cholesterol-lowering diet, consuming one or three eggs per day did not raise serum cholesterol or LDL cholesterol levels at 4 weeks or result in any change in LDL oxidation. [ABSTRACT FROM AUTHOR]