Potato Ingestion and Time-trial Performance

The metabolic demands created by endurance activities, which include muscle and liver glycogen depletion as well as losses in body fluids and electrolytes, are significant limitations to the performance potential of the athlete. For this reason, a well-supported recommendation exists for such athletes to consume a carbohydrate formula, in particular, one containing electrolytes during their activity.

Currently, most commercially available exercise-nutrition products for use in endurance activities come at relatively high costs to the athlete. Moreover, the ingredients used within this market vary and could therefore hinder their effectiveness. For example, Fermentable Oligosaccharides Disaccharides Monosaccharides and Polyols (FODMAPs) potentially present in common sports foods (i.e. excess fructose) are known to alter gastrointestinal (GI) function in some individuals. Indeed, 25-70% of endurance athletes experience GI symptoms during exercise. Given the prevalence of exercise induced GI discomfort in this population, it is possible that GI symptoms limit the adherence to nutritional recommendations during exercise. Therefore identification of a targeted nutrition strategy that maximizes GI effectiveness and dietary adherence is warranted.

An alternative to the commercially available sports foods are whole foods. Specifically, white potatoes, which have a high GI index, indicates that their carbohydrate content is readily available. Additionally, potatoes naturally contain potassium, an important electrolyte. Because of these characteristics, potatoes provide the potential to be a low-cost alternative, and merit investigation. To this point, we know of no studies that have explored the effectiveness of white potatoes as an ergogenic aid. Therefore, the purpose of this study is to examine how capable potatoes are at off-setting the losses in muscle and liver glycogen and electrolytes compared to the current products available on the market, i.e. "sports gels."