Journal of Nutrition Animal Diets/Enrichment Products...

Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Reynolds, R. D.
Right arrow Articles by Deuster, P. A
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Reynolds, R. D.
Right arrow Articles by Deuster, P. A

Intakes of High Fat and High Carbohydrate Foods by Humans Increased with Exposure to Increasing Altitude During an Expedition to Mt. Everest

Manuscript received 23 June 1997. Initial reviews completed 11 August 1997. Revision accepted 25 August 1997.

Robert D. Reynolds, Julie Ann Lickteig*, Mary P Howard, and Patricia A Deusterdagger

Beltsville Human Nutrition Research Center, U.S. Department of Agriculture, Beltsville, MD 20705; * College of Business and Management, Cardinal Stritch University, Milwaukee, WI 53217 and dagger  Department of Military and Emergency Medicine, Uniformed Services University of the Health Sciences, Bethesda, MD 20814

The objectives of the study were to determine total energy intakes, distribution of energy derived from the macronutrients, and the effects of increasing altitudes on energy and macronutrient consumption during exposure to high altitudes. High fat, low carbohydrate diets (35% and 50% of energy, respectively) or low fat, high carbohydrate diets (20% and 65% of energy, respectively) were provided to two groups of subjects for a 3-wk period. Groups then consumed the alternate diet for 3 wk, followed by a return to the original diet for the remaining 3 wk of the study. Free choice of individual items and amounts within each diet was permitted. Intake of food and fluid was determined by means of monitored entries in daily food records. Five subjects remained at Base Camp (5300 m) and 10 subjects climbed to altitudes up to and including the summit of Mt. Everest (8848 m). Subjects consumed an average of 10.22 ± 4.57 MJ/d (2442 ± 1092 kcal) energy while at Base Camp, with climbers consuming significantly more than Base Camp personnel [11.89 ± 4.88 vs. 7.87 ± 2.98 MJ/d (2841 ± 1167 vs. 1881 ± 713 kcal/d), P <=  0.0001]. There was a significant decline in energy consumption at increasing altitudes (P = 0.022), but no shift in distribution of energy provided from fat, carbohydrate or protein (P > 0.05). Contrary to previous reports, subjects in this study did not shift their food selections away from the high fat items towards high carbohydrate items.

Key words: humans, high altitude, energy intake, fat consumption, carbohydrate consumption.

The Journal of Nutrition Vol. 128 No. 1 January 1998, pp. 50-55
Copyright ©1998 by the American Society for Nutritional Sciences




This article has been cited by other articles:


Home page
 PhysiologyHome page
K. R. Westerterp
Energy and Water Balance at High Altitude
Physiology, June 1, 2001; 16(3): 134 - 137.
[Abstract] [Full Text] [PDF]


Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]