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When you hear the word fats, does a positive or negative connotation come to mind? Our
society has really skewed our thinking about appropriate fat consumption after prior decades
such as the 1980's and 1990's were prominent with "low-fat" diets. We are aware that excess
body fat can increase our risk of obesity and chronic diseases such as diabetes and
cardiovascular disease. The human body can store hundreds of thousands of calories in the
form of fat. Bodybuilders are one group of athletes that choose to limit total body fat,
especially as competition approaches.
The good thing about exercise is that at lower to moderate intensities, fat becomes the primary
source of fuel. Fat powers muscle contraction during endurance activities and regular training
can increase fat storage within the muscle. Proper training increases the ability of those
muscles to use fat as their energy source during competition. This chapter will dive further into
the different forms of fat and utilization during exercise.
B. Fat is often maligned because of the well-known association of cholesterol and saturated fats
with heart disease.
1. The thought of body fat raises negative feelings, particularly in athletes, who are aware
of the potential impact excessive levels of body fat can have on sport performance.
2. The purpose of this chapter is to highlight the knowledge required to keep a healthy and
informed perspective on an essential nutrient that is often feared and shrouded in
misconceptions.
B. Triglycerides
5. Characteristics
a. They make up the majority of lipids found within the body and in foods and
beverages (for this text, triglyceride = fat).
b. They provide much of the flavor and texture in foods.
c. They serve as the major energy reserve for the body. Fats are stored in
adipocytes, liver, and muscle.
2. Molecular structure
a. Triglycerides are a combination of glycerol and three fatty acids.
b. The glycerol “backbone” of a triglyceride molecule is always constant; however,
the three fatty acids attached to the glycerol may differ (see Figure 4.1).
c. A diglyceride consists of a glycerol backbone and two fatty acids.
d. A monoglyceride consists of a glycerol backbone and one fatty acid.
3. Triglycerides serve a number of functions in the body (considered an essential nutrient) (refer
to How are lipids (fats) classified?).
a. Triglycerides serve as an important source of energy at rest and during exercise.
b. Fats serve as an abundant energy reserve for the body (Table 4.1).
c. Visceral and subcutaneous fats provide protection for vital organs and serve as a
thermal and electrical insulator in the body.
d. Fats play an important role as carriers of substances (e.g., fat-soluble vitamins) into the
body and within the bloodstream.
e. Fats enhance the sensory qualities of foods.
f. Fat consumption at meals or snacks can enhance satiety.
Practice calculating total fat, saturated fat, and unsaturated fat requirements based on
various calorie levels (e.g., 2000, 2500, and 3000 calories).
Self-Reflection: If you reviewed your daily intake over the past 2 to 3 days of meals, could you
identify areas to improve healthier fat choices with other alternatives.
How can the percentage of calories from fat be calculated for specific foods?
A. All athletes should be aware of how to calculate the percentage of calories from fat
in various foods in order to make healthy food choices (see Figure 4.8).
B. The percentage of total calories from fat, saturated fat, or trans fat for any food item
can be calculated by the following basic formula:
% calories from fat = {calories from fat / total calories} × 100
1. In order to complete the equation, an athlete will need to do some fact
finding on the food label and know how to calculate the calories from total,
saturated, or trans fat listings.
2. The total calories per serving and grams of total fat, saturated fat and trans
fat are listed at the top of the Nutrition Facts label on any food product.
3. Multiply the number of grams of fat, saturated fat, or trans fat by 9 (because
there are 9 calories per gram of any type of fat) to obtain the number of calories
from fat.
4. The resulting calories from fat, and the total calories per serving, can then be
plugged into the previously mentioned equation.
C. If the calculated percentage of total fat is less than 35%, the athlete knows the
product fits within healthy eating guidelines.
1. Athletes should keep in mind that the recommendation for 20 to 35% of total
calories coming from total fat (<10% from saturated fat, <1% from trans fat) is a
guideline for the overall diet—not necessarily for every individual food eaten in
the diet.
2. Sometimes athletes will take this recommendation too far and unnecessarily
exclude all foods that do not fall into this category.
3. Athletes should use the percentage of calories from fat, along with other
nutritional benefits or drawbacks, to fully evaluate a food or beverage in
the context of an entire meal.
D. Trans fats on the food label.
1. The FDA approved a regulation in 2003 that all food labels must list the
amount of trans fats contained in the products.
2. Currently, there is not an RDA for trans fats and no specific recommendations
for the maximum number of grams of trans fat to consume daily.
E. Athletes need to be careful not to confuse the “% Daily Value” and “% fat free” as the
food product’s percentage of calories from fat.
1. The % Daily Value provides the relationship between eating one serving of a
product and how that compares to total daily calorie needs (Figure 4.9).
2. The “% fat free” statements are based on the total weight of the food
product, not the total calorie content of the product.
What type, how much, and when should fats be consumed before exercise?
A. Researchers have examined the ability of fat to enhance performance when
consumed in the hours, days, or weeks before training or competition:
1. A single high-fat meal prior to exercise
a. Theory: A high-fat meal prior to competition will increase fatty acid
levels in the blood and in turn enhance endurance performance
compared to a high-carbohydrate meal.
b. The majority of studies have not found any benefit to ingesting high-
fat meals prior to competition when compared to high-carbohydrate
meals.
c. Many athletes find that eating a meal high in fat 1 to 4 hours prior to
an exercise session, or especially a competition, leads to gastrointestinal
distress, including bloating, diarrhea, stomach cramping, and a sense of
fullness.
d. It is not recommended that athletes eat a high-fat meal immediately
prior to exercise due to the potential for gastric upset.
2. A short-term pattern of eating high-fat meals prior to exercise
a. “Short term” is defined as less than 2 weeks.
b. Theory: Consumption of a relatively high-fat diet in the 1 to 2 weeks
prior to exercise will cause the body to adjust to the higher fat intake and
become more efficient at using fat for fuel during exercise. This
adjustment by the body has been termed “fat adaptation.”
c. Research regarding short-term fat consumption and endurance
performance is equivocal.
d. At this time, short-term high-fat intake does not appear to be an
effective practice for improving athletic performance.
3. A long-term pattern of eating high-fat meals prior to exercise
a. “Long-term” is defined as greater than 2 weeks.
b. Overall, no benefit has been found over balanced, high-carbohydrate,
moderate-protein, low-to-moderate fat diets.
c. High-fat diets can cause favorable shifts in fat metabolism; however,
they also lead to lower muscle-glycogen stores.
d. The improvement in fat utilization is not enough to offset the effect of
diminished glycogen stores.
e. At this time, long-term, high-fat dietary intake cannot be
recommended as a means to improve athletic performance.
B. Recommendations for fat intake prior to exercise
1. Athletes need to experiment with the best preexercise meal for their
digestive system and sport.
2. Fat will create a feeling of satiety, preventing an athlete from feeling hungry
before exercising.
3. Consuming too much fat 4 hours or less prior to exercise can cause bloating,
intestinal cramping, or diarrhea.
4. Meals and snacks within 4 hours of training sessions and/or competitions
should be low in fat and focused mainly on the unsaturated fats.
5. Refer to Training Table 4.7 for preexercise meals and snacks that contain a
small amount of fats and maintain a balance of carbohydrates and protein.
What type, how much, and when should fats be consumed during exercise?
A. Long-chain triglycerides (LCTs)
1. Absorption of LCTs is slow.
2. Consuming high-fat foods during exercise is not beneficial, nor recommended.
B. Medium-chain triglycerides (MCTs)
1. They are absorbed readily and oxidized rapidly.
2. Early studies involved consuming small amounts (~30 grams) of MCTs before
exercise. These studies reported no effect on performance.
3. Approximately 45 to 85 grams of MCTs either before or during exercise has
been shown to cause a shift away from a reliance on carbohydrates, thus
improving time-trial performance.
a. However, ingestion of MCTs does not always produce these positive
results.
b. In many MCT studies, subjects complain of moderate to severe
gastrointestinal distress, which may hinder athletic performance.
4. At this time, a recommendation for athletes to consume MCTs during exercise
cannot be made.
What type, how much, and when should fats be consumed after exercise?
A. It is not essential to replace fats used during exercise by consuming certain
quantities or types of fat immediately following training or competition.
B. The body’s stores of fat are so great that they will not be depleted in an exercise
session, even after prolonged endurance events.
C. Fat intake should be kept to a minimum immediately after exercise.
D. Refer to Training Table 4.8 for some examples of post-exercise meals that contain
small amounts of fat.
Conclusion
Fat in the form of triglycerides is the main source of reserve energy in the body, stored in
adipose tissue. Fat also provides satiety or a feeling of fullness after a meal. Fat makes foods
more palatable. It has a major effect on mouth feel, flavor, odor, and texture. The fats and oils
we eat include a mix of different types of fatty acids.
In addition to meeting our energy needs, fat is also necessary for insulation and protection.
Body fat helps maintain body temperature and provides a thin layer around organs for shock
protection. Dietary fat also carries fat-soluble compounds such as vitamins: A (and carotenoids),
D, E, and K and phytochemicals such as lycopene.
A healthy, untrained individual can store between 70,000 and 100,000 kcal of energy as fat.
Unlike carbohydrates and protein, we actually have an unlimited capacity to store fat. Highly
trained athletes with little adipose tissue have fat stores that far exceed their athletic
requirements. Most fat is stored in adipose tissue. Endurance athletes have small amounts of
triglyceride within muscle cells; active muscle mass may contain up to 300 g of fat, most stored
within the myocyte as small lipid droplets. The energy density of fat is higher while the relative
weight is lower. In other words, because there is so little water associated with fat, you can
store a lot of calories in a very small package.
Exercise intensity plays a great role in fat utilization. The free fatty acid (FFA) oxidation rate is
dependent on the duration and intensity of exercise. Moderate intensity levels show the
greatest quantity of fat utilization. The rate of fat oxidation is highest during moderate activity
such as easy jogging (65% of VO2 max). During moderate activity plasma free fatty acids and
intramuscular triglycerides contribute equally to the overall rate of fat oxidation.
Muscle intracellular fat stores serve as an important energy resource during exercise. Muscle
intracellular triglyceride resources are more than adequate to provide a significant fuel source
for muscle fibers during moderate exercise. During endurance exercise training the muscle
adapts to support greater fat utilization. Regular training increases intramuscular triglyceride
storage and spares glycogen. Adaptations in muscle fibers also enhance fat use as fuel