Sustainable Food Support during an Ultra-Endurance and Mindfulness Event: A Case Study in Spain

ndustrial food-production system is not suitably ecological for the envi- ronment. Mindful nutrition in sport is a relevant emergent sub-discipline that could help reduce environmental degradation. This case study describes a sustainable support diet during an ultra- endurance running (UR) event called the “Indoor Everest Challenge”. This UR challenge involved attaining the altitude of Mount Everest (8849 m) in a simulated way, in less than 24 h, without using ultra-processed food and without wasting plastics. During this challenge, a male athlete (34 years, weight: 78 kg, and height: 173 cm) wore a SenseWear Armband ® (BodyMedia Inc., Pittsburg, PA, USA) accelerometer on his right arm to estimate energy expenditure. To supply his nutritional requirements, the athlete consumed only specially prepared homemade and organic food. All con- sumption was weighed and recorded in real-time; we determined nutrients using two databases: a food composition software, Dial Alce Ingenieria ® (Madrid, Spain), to

wore a SenseWear Armband ® (BodyMedia Inc., Pittsburg, PA, USA) accelerometer on his right arm to estimate energy expenditure. To supply his nutritional requirements, the athlete consumed only specially prepared homemade and organic food. All con- sumption was weighed and recorded in real-time; we determined nutrients using two databases: a food composition software, Dial Alce Ingenieria ® (Madrid, Spain), to measure energy and macro- and micro-nutrients, and Phenol Explorer Database ® (INRA Institut National de Recherche pour l'Alimentation, Paris, France) precisely to determine polyphenolic content. Most energy intake (up to 96%) came from plant foods. We found that subject consumed 15.8 g/kg 1 /d 1 or 1242 g of carbohydrates (CHO), (2.4 g/kg 1 /d 1 ) or 190 g of proteins (P), and 10,692 mL of uid. The total energy intake (7580 kcal) showed a distribution of 65% CHO, 10% P, and 25% lipids (L). Furthermore, this sustainable diet lead to a high antioxidant intake, speci cally vitamin C (1079 mg), vitamin E (57 mg), and total polyphenols (1910 mg). This sustainable approach was suitable for meeting energy, CHO, and P recommendations for UR. Physical and mental training (mindfulness) were integrated from the speci c preliminary phase to the day of the challenge. The athlete completed this challenge in 18 h with a low environmental impact. This sports event had an educational component, as it awakened curiosity towards food sustainability. Keywords: sports mindful nutrition; ultra-endurance sports; sustainable foods; antioxidant vitamins; polyphenols 1. Introduction As we face the planet's environmental crisis, humanity must learn to consume more responsibly and conscientiously. In 2009, Rockström introduced the concepts of planetary boundaries (PBs) [1]. Their research quanti cation suggests that at least four have already been exceeded or are in a zone uncertain, i.e., with high or increasing risk: climate change, land-system change, biogeological ows, and biosphere integrity [2]. The PBs are [2] “intended to represent Earth system processes, which, if crossed, could generate unaccept- able environmental change potentially endangering human existence”. Food is one of the human activities with the highest degree of environmental impact, including the emission of greenhouse gases (GhGs).

i.e., with high or increasing risk: climate change, land-system change, biogeological ows, and biosphere integrity [2]. The PBs are [2] “intended to represent Earth system processes, which, if crossed, could generate unaccept- able environmental change potentially endangering human existence”. Food is one of the human activities with the highest degree of environmental impact, including the emission of greenhouse gases (GhGs). When considering all the activities related to food production, Int. J. Environ. Res. Public Health2021,18, 12991.

Int. J. Environ. Res. Public Health2021,18, 12991 2 of 16 processing, distribution, and consumption it is estimated that 27% of anthropogenic emis- sions of GhGs worldwide come from the food chain [3]. Nowadays, nutrition habits are changing, the increasing massive consumption of animal foods has been identi ed as a signi cant determinant of unsustainability [3]; meat production accounts for one of the most critical adverse environmental impacts on the Earth. Speci cally in Spain, from 1960 to the present, the livestock sector has shown enormous development [3]. GhGs emissions from livestock production since the beginning of the century in Spain have increased from 8 to 75 million tons of CO2e per capita, per year. It has also been estimated that most (81%) of the total GHG emissions derived from the food chain from the Spanish population's production are associated with food of animal origin [3]. Another nutritional habit change is the massive consumption of over-packaged ultra-processed foods (UPFs) [4,5], which is also questioned from the sustainability point of view. Signi cant improvement in the food system's sustainability requires urgently encouraging limiting UPFs to the bene t of mildly processed foods, preferably seasonal, organic, and local products [6] and reducing plastic waste. In 2019 plastic demand by segment for packaging (39.6%) represent the larger end-user market. Within over-packaged foods are the UPFs associated with imbalanced nu- tritional intake [4,5,7]. Ultra-endurance events and participation numbers have increased progressively over the past three decades [8]. Endurance events produce environmental damage with enormous plastic bottles waste and plastic packaging from gels, bars, and over-packaged ultra-processed foods. Several actions to reduce plastics waste in sports races, such as the London Marathon Event, a world leader in sustainable mass participation events, had proposed reducing the drink stations from 26 to 19; this could remove around 215,000 plastic bottles [9]. In addition, the last Xiamen Marathon, set to use no plastic, used the message “save the ocean” to show the importance of plastic waste and its environmen- tal impact. In 2019, China contributed 31% of the world's plastic production, an enormous level considering that all of

drink stations from 26 to 19; this could remove around 215,000 plastic bottles [9]. In addition, the last Xiamen Marathon, set to use no plastic, used the message “save the ocean” to show the importance of plastic waste and its environmen- tal impact. In 2019, China contributed 31% of the world's plastic production, an enormous level considering that all of Europe (EU27, UK, and NO/CH) represents 16% of the world's plastic production. Evidence shows a trend to a reduction in Europe between 2018 and 2019 [10]. Experts agree that balanced hydration and nutrition play a crucial role in athletes' health and optimize performance [10–12]. We must change how we cope with these energy and uid demands using compostable cups, introducing drop zones across the course, or using reusable cups [6]. Athletes competing in ultra-endurance running (UR) activities need an adequate intake of energy, carbohydrates (CHO), proteins (P), and antioxidants during training and competition. Optimal nutrition intake is relevant to ensure optimal performance and recovery and minimize health risks. UR athletes have described a high prevalence of gastrointestinal (GI) distress [11–13], which could increase the dif culty of meeting nutritional recommendations during UR running [8]. The pathophysiology of GI distress in ultra-runners is not fully understood, and it is likely multifactorial. However, an appropriate uid, CHO, P, and fat intake during the UR appear to be essential in developing GI symptoms [11,13]. In this way, ultra-endurance runners without GI distress had a uid and fat consumption rate almost double that of runners with GI symptoms [11]. Most studies demonstrate improved endurance performance when subjects consume different amount and types of CHO [8,14]; speci cally, a bene t was found when CHO intake (as liquid) was compared with water [15]. The position on uid intake [16] highlights the need for an individualized drinking pace according to sweat rates. In a speci c preparation phase, two different positions [12,16] were recommend, encouraging athletes to slowly increase CHO intakes to at least reach the threshold of 80 g/h. A eld study [17] showed a signi cant positive correlation between CHO intake and faster nishing

on uid intake [16] highlights the need for an individualized drinking pace according to sweat rates. In a speci c preparation phase, two different positions [12,16] were recommend, encouraging athletes to slowly increase CHO intakes to at least reach the threshold of 80 g/h. A eld study [17] showed a signi cant positive correlation between CHO intake and faster nishing times in Iron Man and marathon races in a large (n= 221) population of athletes. Participants in sport endurance events, such as ultra-endurance running, are recom- mended to consume a high daily carbohydrate (CHO) intake of up to 12 g/kg/d [14]. This level of CHO is complicated to reach, and there must be a previous organization of meal pat- terns [8,12,18,19]. Endurance athletes often include sports supplementsintake [12,14,19–21] to reach high daily nutrient recommendations, speci cally in endurance sports, to cope with this high CHO requirement. Training distances of ultra-endurance runs are associated

Int. J. Environ. Res. Public Health2021,18, 12991 3 of 16 with a high level of mechanical stress [12] that could be related with muscle damage, in ammation, or soreness. A wide assortment of nutritional supplementation strategies has been investigated to reduce the consequences of this physical stress [22]. Among the micronutrients, we must highlight the antioxidants that constitute a het- erogeneous group of substances of very different chemical natures, such as polyphenols (PPs)—which are common antioxidants present in many foods and beverages of plant origin [23,24]—with the most popularly researched being quercetin, catechins, and resver- atrol [23]. The sports nutrition guidelines [14,16] do not include the requirement for this type of antioxidant. This group of substances—polyphenols—are characterized by their structure of one or several phenolic groups, capable of reducing reactive oxygen species (ROS) [15]. During endurance running, mitochondria's increase in oxygen consumption would augment ROS formation at the electrical transport chain. During physical training, oxidative stress is de ned as a state of cellular imbalance between the production and the capacity to neutralize ROS [15]. It has been referred [25] that polyphenols intake is related to health bene ts; nevertheless, more research is needed to identify them. PPs lead to an improvement of vasodilator, antioxidant, and anti-in ammatory properties, which determines an enhancement in blood ow, and a reduction in oxidative stress and muscle in ammation related to a bene t in physical performance, speci cally during endurance activities and mainly associated with reduced muscle damage [22]. In this same sense, from damage to recovery, the planetary damage requires a solution that leads us towards developing consciousness of care for the Earth to accelerate its recovery through a change in eating habits to reduce the environmental impact. According to Meyer et al. [26], “A sustainable diet has a low environmental impact, contributing to food and nutrition security and a healthy life for present and future genera- tions”. Meyer et al. [26] de ne the ve steps to a sustainable diet for athletes. Although it is well established that protein intake recommendation is higher for athletes [14], one step to a

et al. [26], “A sustainable diet has a low environmental impact, contributing to food and nutrition security and a healthy life for present and future genera- tions”. Meyer et al. [26] de ne the ve steps to a sustainable diet for athletes. Although it is well established that protein intake recommendation is higher for athletes [14], one step to a sustainable diet for sports [26] recommend reducing the overall consumption of proteins, speci cally meat, dairy, and supplements. In addition, the quality of food from production to consumption needs to be considered for a sustainable diet: fresh, organic, locally produced, and diverse [26]. The 2020 Household Food Consumption Report, published by the Spanish Ministry of Agriculture, Fishing, and Food [27], shows for the rst time that ecological product intakes represent 4% of total food expenses, mostly locally grown fruit and vegetables. This report shows a growing trend to produce and consume locally grown products. On the downside, this report shows a 10.9% increase in fresh meat consumption after several years of decline [27]. Nowadays, meat production accounts for the most signi cant adverse environmental impact on the Earth. However, a Scottish study [28] found a general lack of awareness regarding the link between eating meat and climate change [29]. Meyer et al. [26] proposed that teams and institutions initiate a practical applica- tion for a sustainable diet in sports. To meet the nutrition guidelines for performance, sport-nutrition professionals should consider environmental impact when making food recommendations. Some athletes feel they do not need to eat less meat because they have already reduced their consumption. Skepticism of scienti c evidence linking meat and climate change is already widespread [29]. On the other hand, educational programs for developing awareness, curiosity, pa- tience, and attentional skills are focused on developing a mindful openness state that could lead our diet behavior to more sustainable food habits, thus changing the default net system that leads us to automatic food intake [30]. An exciting study area is the effect of Mindfulness (MF) training on ecologically responsible consumption behavior through mindfulness-based interventions (MBIs). The last two decades

and attentional skills are focused on developing a mindful openness state that could lead our diet behavior to more sustainable food habits, thus changing the default net system that leads us to automatic food intake [30]. An exciting study area is the effect of Mindfulness (MF) training on ecologically responsible consumption behavior through mindfulness-based interventions (MBIs). The last two decades have seen exponential growth of mindfulness research [30], and different programs derived from the initial curriculum designed by Kabat-Zinn [31], “Mindfulness-Based Stress Reduction” (MBSR), have been applied in different frameworks. MF training could promote a sustainable lifestyle and behavior. MBIs are the way to

Int. J. Environ. Res. Public Health2021,18, 12991 4 of 16 change unhealthy habits, improving self-care. Jon Kabat-Zinn [31] de ned MF as “the awareness that emerges through paying attention on purpose, in the present moment, and non-judgmentally, to the unfolding of experience moment by moment”. A speci c MF curriculum, “Mindful Climate Action” [30], had been proposed for helping people to improve their health while simultaneously lowering their carbon footprint. This education, Mindful Climate Action, is spans eight weeks and, like MBSR, aims to improve personal health and wellbeing and shift the diet towards plant-based foods, and, at the same time, reduce unnecessary purchasing and consumerism. Furthermore, a cross-sectional study [32] with a large population (n= 310) that in- cluded participants with and without meditation experience found that the constructs of MF can play an essential role in building up motivation for a change of behavior toward sustainability. Mindless eating is at the nucleus of many ecological and social problems associated with modern nutrition behavior [33]. An adult student's population following a MBI was analyzed for food habit changes, and it was concluded that changing habits toward more sustainable food choices is a slower process [33]; however, MF training has been proven to be ef cient for improving healthy nutrition habits [33]. It was also sug- gested that mental training through mindfulness, focused on developing kindness and compassion, leads to openness and curiosity in dif cult situations, instead of avoiding or suppressing it, bringing a sense of wellbeing and inner calm [34]. The objective of this case study was to prove that the nutritional needs of even an ultra- endurance athlete can be met with sustainable, organic, locally, seasonally, and unprocessed food without using packaging or plastic waste. Furthermore, extreme athletes can serve as role models to encourage healthier food habits in the general population. We found a knowledge gap about a holistic approach using mental (MF) and physical endurance to train and empower athletes to follow a more sustainable diet. A limitation of this observational study is that it could be considered a pilot study—a single case—and we know

athletes can serve as role models to encourage healthier food habits in the general population. We found a knowledge gap about a holistic approach using mental (MF) and physical endurance to train and empower athletes to follow a more sustainable diet. A limitation of this observational study is that it could be considered a pilot study—a single case—and we know that the unusual physical exercise (indoors, ascending, and descending stairs) is very different from other UR events. This study aimed to describe the energy, CHO, several antioxidants including polyphe- nols, and uid intake from sustainable snack support during a mindful UR event in Spain; and to encourage other athletes to consume a more sustainable diet aligned to the PBs framework of Sustainable Developments Goals, as de ned by the United Nations [35]. 2. Materials and Methods “Indoor Everest Challenge”: The experimental design test was an ultra-endurance running event, completed in- doors, which, due to the simulation and the vertical distance reached, we named the “Indoor Everest Challenge”. Nevertheless, the environmental conditions were normal, and oxygen availability was not compromised. The subject completed an ultra-endurance event; he was ascending and descending the 7 oors (=1 cycle) of the Faculty of Physical Activity and Sports Sciences from Saturday 7 a.m. to Sunday at 1 a.m. He completed a total of 313 cycles in 18 h. The event began on the ground oor. On the 7th oor, we controlled the cycle number completed and offered him sustainable whole food and drink support. On this same oor (7th), each hour the athlete passed a physiological control, and we installed a rest zone for settling down and stretching. During the duration of the event, each hour, our athlete passed a physiological control for testing different parameters: heart rate, blood glucose, arterial pressure, and oxygen saturation. He was asked about self-perception of exercise (RPE) and pain (RPP) rates. 2.1. Participant The subject case of study was a male, aged 34 years, with a body weight of 78 kg, a height of 173 cm, and a body mass index of 25.7 kg/m 2 .

parameters: heart rate, blood glucose, arterial pressure, and oxygen saturation. He was asked about self-perception of exercise (RPE) and pain (RPP) rates. 2.1. Participant The subject case of study was a male, aged 34 years, with a body weight of 78 kg, a height of 173 cm, and a body mass index of 25.7 kg/m 2 .

A case study on sustainable nutrition for ultra-endurance athletes.