Rapid Weight Loss Negatively Affects Body Composition and Serum Creatinine in Elite Judokas

RESULTS: All players gained weight (F: 86.1 ± 13.1 kg; S: 92.0 ± 12.8 kg, p = 0.033) by spring. The weight gain was associated with an increase in percentage body fat (F: 13.8 ± 4.6; S: 16.3 ± 4.4, p = 0.028). All players decreased total caloric intake in the spring (F: 5553 ± 1922 kcal; S: 3972 ± 1384 kcal, p = 0.0008). There were no differences in the macronutrient distribution (%kcal) at either time point (Fat: F: 37.3 ± 5.9%; S: 37.3 ± 9.1%; Carbohydrate F: 47.5 ± 6.8%, S: 46 ± 11.0% Protein F: 15.2 ± 3.8%; S:16.87± 4.5%). The player’s relative protein intake (g/kg) was lower in the off season (F: 2.60 ± 1.36; S: 1.87 ± 0.97; p = 0.036). Sodium and cholesterol consumption decreased from F to S but remained above the daily recommended intake for all players. There were no differences in total calories, macronutrient composition, relative protein intake, sodium or cholesterol between the skilled and unskilled players. A majority of the players meals were consumed at the college dining hall. CONCLUSION: Body weight and percent body fat increased from F to S with an associated increased caloric intake during the season. The players consumed large amounts of calories with a high percentage of fat during the season. All players decreased caloric intake in the off season. The change in body weight and body composition may increase health risks in the long run. It is important for players to make dietary choices to maximize performance and reduce long term health risks within the constraints of eating at the college dining hall.