Resumen

LOPEZ-SOBALER, Ana M.; APARICIO VIZUETE, Aránzazu  y  ORTEGA, Rosa M.. Role of the egg in the diet of athletes and physically active people. Nutr. Hosp. [online]. 2017, vol.34, suppl.4, pp.31-35. ISSN 1699-5198.  https://dx.doi.org/10.20960/nh.1568.

The practice of sport and medium-high intensity exercise increases the needs of energy and nutrients. Proper nutrition is very important for reaching the maximum performance, reducing the risk of injury, and ensuring the best recovery. It must also ensure the achievement of optimum nutritional status and prevent health problems at the present and in the future time. Eggs are a very nutritious food that can help athletes to achieve a correct diet. It contains proteins of high quality and bioavailability, a profile of fatty acids very favorable from the cardiovascular point of view, and vitamins and minerals involved in energy and protein metabolism, in defense against oxidative stress and inflammation, in cell growth and tissue repair. However, it is also a food subject to numerous myths that should be corrected, especially in relation to its cholesterol content. The egg, consumed in moderate amounts and properly handled, is a safe and adequate food for more active athletes and groups.

Palabras clave : Eggs; Sport; Physical activity; Nutritive value; Balanced diet.

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