CPSDA Newsroom

CPSDA survey: laying claim to where food meets the field

May 15, 2012, St. Petersburg, Fla.--The first survey of sports registered dietitians (Sports RDs) and students of dietetics from the Collegiate & Professional Sports Dietitians Association (CPSDA) confirms that while the “science of nutrition” is trending steadily upward, it’s still perceived to take a back seat to strength training and injury prevention, the other two major factors that enable athletes to perform at their best.    

“At least sports nutrition is no longer buried in the trunk under a spare tire,” quipped Melinda Valliant, PhD., RD, CSSD, a leading CPSDA member who earned her doctorate in Exercise Science and directed the survey from her office at The University of Mississippi in Oxford.
  Download full story.   

CPSDA honors 6 with national awards May 18

May 17, 2012, St. Petersburg, Fla.--Six national awards recognizing special achievement in sports nutrition will be presented on the evening of May 18 by the Collegiate & Professional Sports Dietitians Association (CPSDA) to three sports registered dietitians (Sports RDs), two college students, and the Director of Athletics from the University of Missouri during the awards banquet at the 4th Annual CPSDA Conference and Symposium in St. Pete Beach, Fla.  Download full story.

   

Download Student Newsletter Issue #2 (May 1, 2012)
                                                                                                                  
CPSDA Student Committee co-chairs Kylene Guerra and Rachel Stratton are back in the publishing business again, bringing to you issue #2 of the student newsletter just in time to catch up before attending our 4th Annual Conference in St. Pete Beach, Florida. It's a quick read with insights you won't find anywhere else.  Click image (right) to download now. 


         Food & Supplement Security climbing FDA's priority list


                                                                                   By Dave Ellis, President, CPSDA


Those entrusted in the circle of care around athletes—sport coaches, strength coaches, sports medicine personnel and Sports RDs--learn early on how important it is to build a wall of protection around their players.  Insidious agents of exploitation are never far away.  But in an ever expanding food and dietary supplement supply system that now spans the globe, fortifying that wall of protection isn’t enough anymore.  Sports RDs will soon be relied upon to take proactive measures—preemptive security measures—to prevent potentially hazardous events from occurring in the “feed to fuel” continuum.

Why has the Federal Drug Administration (FDA) recently decided to prioritize food and dietary supplement security?  In a word, globalization, which the FDA says is "fundamentally
altering the economic and security landscape" of the American food supply.  The global shift in the development and delivery of food and dietary supplements is making it increasingly difficult for the FDA to identify the “source” of a nutrition product—which is where safety and security measures begin--and those sourcing difficulties are rippling through the food supply and into our athletes. 

Most of us understand that air, soil and water pollution in less regulated countries has been posing an increased risk to food and food ingredients for many years now. Improper manufacturing and inadequate delivery systems both home and abroad also play a role in food contamination. But one of the newest threats, based on recent FDA documents, comes from profiteers who are deliberately altering supplements—subtracting or substituting more expensive ingredients for less expensive ones—with little regard for the information written on the label.  It begs the question: if dietary supplements can be manipulated for economic gain, can they as easily be manufactured to do deliberate harm on a global scale?


The FDA has the staff to “regulate” only about 10 percent of imported goods under its purview.  Those products come from 300,000 facilities in 150 countries.  An estimated 10-15 percent of all food consumed in U.S. households is imported, but that includes two-thirds of fruits and vegetables and 80% of seafood.  Moreover, 80 percent of the active pharmaceutical ingredients in medications sold here are manufactured outside the U.S.


The FDA's recent enactment of the
Food Safety Modernization Act (FSMA, January 2011) is a template for regulatory agencies worldwide "to systematically build in prudent preventive measures across the food system, from the farm to the table," but that task is daunting.  Despite steadily rising numbers of imported foods and supplements, FDA has the staff to properly inspect barely one percent of it.  And FDA does not expect to have the resources anytime soon to adequately keep pace with the pressures of globalization.  The Government Accountability Office (“GAO”) in 2008 recommended that FDA increase inspections of foreign drug establishments and improve information it receives to manage overseas inspections.  But at the current pace, it would take nine years for FDA to inspect every high-priority pharmaceutical facility just one time.

Food safety compromised by careless or unclean processes has become a common occurrence.  We read about another new incident most every week.  Food-borne illnesses reportedly affect one in every six Americans each year.  Now add to that very troubling statistic the increasing incidence of dietary supplements that are “deliberately” adulterated—intentionally spiked or diluted, most often to juice profit margins--which we as Sports RDs know is the kind of thing that puts athletes at risk of testing positive for banned substances.


So who in the athletes’ circle of protection is going to be charged with minimizing the growing risk in the food supply?  It will, almost certainly, be the full-time Sports RD, at least for those athletic programs that have one.


Let’s get ready. We’re going to have to put more controls in place to minimize the risk of contaminated foods and supplements, and do so with the realization that those risks rise as teams travel, especially overseas.  That process will begin with a carefully considered plan under the heading of
“Food and Supplement Security,” and a finished document will require time, thought and an abundance of research.  This journey, for Sports RDs, has just begun, so we’ll be calling on CPSDA members from time to time for their best ideas.  It is, at the very least, a worthwhile endeavor, and one we should play a lead role in pursuing.  We’ll keep everyone posted through the CPSDA ListServ and our web site: www.SportsRD.org

       CPSDA Student Newsletter debuts March 2012

                                                                                                                  

If you're one of the more than 300 student members of CPSDA, you won't want to miss the chance to catch up on the latest news published for the first time by the CPSDA Student Newsletter team: Kylene Guerra and Rachel Stratton.  Please click image at right to download this inaugural issue of the
CPSDA Student newsletter.



                                                                                                                 
                                                                                                  
                    Sports Dietitian Works Hard to Keep Tigers Fit

                                           Scott Sehnert plays important role for Auburn teams

Jan. 11, 2012 by Jack Smith (featured on page one at AuburnTigers.com)

Coach Brett Hawke says his men's and women's swimming and diving teams are the fittest they've been in years.

Auburn swimmers have always trained hard. The only difference is they are eating better, thanks to the work of Scott Sehnert, sports dietitian for the Auburn Athletics Department.

Hawke says having a sports dietitian on board has improved the performance of his student-athletes and has even been a boost for recruiting.

"It has really given us an edge in recruiting because of the attraction of performance management and all the challenges freshmen face dealing with diet their first year," Hawke said.

Women's Basketball Coach Nell Fortner says Sehnert's educational work in nutrition, which may involve everything from planning menus for Auburn Athletics' training table to grocery store tours, has helped her players make healthier choices.

"He's done a great job educating our athletes on good foods to eat in the realm of how they eat," Fortner said. "They are still 18 to 22 years old, so they don't eat as healthy as they should. He tries to help them eat healthier as far as snacks, and maybe what are better things to eat at McDonald's or Chick-fil-A, because they find themselves eating there a lot."

Senior Woman Administrator Meredith Jenkins said Sehnert's work has helped Auburn athletes understand how nutrition impacts performance.

"Scott has had an incredible impact on our teams and student-athletes," Jenkins said. "He does a great job educating them on all areas of nutrition. They understand now what they should be eating prior to practice and events, and what foods will help them recover and help with injury prevention and immune support. Many student-athletes have commented on how much better they feel and how their energy levels have increased."

Sehnert said around 24 NCAA schools have full-time sports dietitians, but it is a rapidly growing trend.
 
Since he works with all 21 sports at Auburn, Sehnert stays busy. His role includes education and planning, including working with a chef to ensure that healthy meals are planned at the training table, which is located in The Village student housing. He also does cooking demonstrations, one-on-one counseling, Twitter updates and even "porcelain pointers," in which he posts healthy notes in athletic facility bathrooms.

"A huge part of what I do is broad-based education, but I also do food service all the time," Sehnert said.

In addition to knowing everything there is to know about nutrition, Sehnert has to be well versed in NCAA rules, which allow institutions to provide its student-athletes one training table meal a day. The Auburn football team, for example, recently had chicken fajitas, rice and a casserole with lean ground beef for lunch after practice as the team stayed on campus to prepare for the Chick-fil-A Bowl.

While meals are limited by the rules, Sehnert can provide fruits, nuts and bagels at any time. The football team consumes as many as 200 to 250 bagels and fruit cups a week when they are either practicing or working out.

While the diets of many Auburn student-athletes have vastly improved since Sehnert came on board, a major project in the works will take the program to a new level. The Wellness Kitchen, a $5 million facility being funded by Auburn Athletics, was recently approved by the Auburn Board of Trustees.

It will be located close to the Auburn Athletics Complex and a short walk from the new student housing soon to be built on the site where Sewell Hall stood for many years.

Jenkins said the facility will serve student-athletes as well as regular students with special needs.
"Scott has been instrumental in the planning of the new venue," Jenkins said. "His vision has really helped with the planning of this facility, which will be one of the best in the country."

"It will benefit all of our student-athletes, but it will certainly be more convenient for our football players," Sehnert said. "We will have an executive chef who has the same vision that I have for our athletes. We will look for ways to feed them that they will enjoy but also helps them train and recover." An example might be a pizza station where they can make their own pizzas--but with turkey pepperoni and whole wheat dough.

While the facility is being planned and built, Sehnert will keep building the foundation for healthy diets, whether it's taking teams on grocery store tours, writing "porcelain pointers" for bathroom stalls or counseling athletes one-on-one about their food and beverage choices.

"I'm here to work with all of our teams," Sehnert said, "and I really enjoy what I do."



BCS title game features best 2 teams of 2011;
best 'fueled' athletes in history

(January 7, 2012, Chicago, IL)—While millions of football fans will be watching two of the best college teams ever assembled in the BCS national championship game between the LSU Tigers and Alabama Crimson Tide on January 9, dozens of major college coaches will be watching what only they and a few others know to be the two best “fueled” teams in history.

The practical application of sports nutrition has been bandied about for decades, but aside from a handful of visionary coaches like Tom Osborne at the University of Nebraska who pioneered “performance nutrition” in the 1980s, few have acted. Only 28 major college football programs have taken the feed-to-fuel nutrition concept seriously enough to employ a full-time Sports RD. That leaves 92 of the NCAA’s 120 Division 1A head football coaches still asking themselves if performance nutrition is a good idea.

If the proof of the pudding is in the eating, consider that both LSU and Alabama have full-time Sports RDs on staff, and that last year’s champion Auburn and runner-up Oregon also had full-time Sports RDs fueling their athletes throughout the season. And of those 28 Division 1A teams in 2011 that employed one or more full-time Sports RDs, 23 went to a bowl game.
If the proof of the pudding is in the eating, consider that both LSU and Alabama have full-time Sports RDs on staff...
While still barely a flicker on the grand radar screen of big time sports in America, upward trajectory of performance nutrition is unmistakable, and it’s being fueled by two factors: ambitious coaches and ADs seeking the one-to-two percent competitive edge that old hands like Nebraska’s Osborne say full-time Sports RDs can provide; and the fledgling Collegiate & Professional Sports Dietitians Association (CPSDA), whose 600-plus members are determined to demonstrate that performance nutrition professionals are as essential to successful athletic programs as “injury prevention” and “strength and conditioning” specialists.

For the registered dietitians who work full-time in sports, the Alabama-LSU game Monday night will be between veteran Sports RD Amy Bragg at Alabama and relative newcomer Jamie Mascari, who worked all year with Louisiana State before being promoted last month to full-time Sports RD. For those curious football coaches and ADs looking on as spectators, the game is another reminder that teams with Sports RDs might be kicking off next season with a two percent edge over teams that don’t have one; and that win or lose, Sports RDs help athletes perform at their best.

For more information about CPSDA visit www.SportsRD.org. For a list of full-time Sports RDs, click the “Full-Time Sports RDs” page. CPSDA has a seven-member Board of Directors, all who volunteer their time to govern CPSDA and all of whom are registered dietitians, comprised of Dave Ellis, veteran Sports RD (President); Amy Bragg at Alabama (Vice President); Becci Twombley at UCLA (Secretary); Randy Bird at the University of Virginia (Treasurer); Amy Freel at Indiana University; Scott Sehnert at Auburn University; and Amy Goodson, sports dietitian for Ben Hogan Sports Therapy Institute and for Texas Christian University athletics.

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Click here for online version of this story published by the Wall Street Journal



CPSDA News Brief
(January 2012)

Click here to download "CPSDA News Brief" Jan 2012


College Football's Last Frontier: Better Food


 Looking for an Edge, Top Programs Are Devoting Strategy, Resources to Nutrition

By Kevin Clark, WSJ staff writer

Sept. 29, 2011--This season, dozens of top college-football teams are making the same expensive bet on one aspect of football that old coaches from the leather-helmet days never gave much thought to: sushi rolls, crab legs and hand-blended smoothies.

As college programs struggle to maintain their dominance in the face of increasing parity, the issue of how much the players eat during the season—and what they're eating—has been elevated from a running joke to a serious matter that includes teams of chefs, dietitians and volunteers, and that's becoming part of the way some teams prepare for games.

At Washington, four full-time chefs cook meals for the school's athletes year-round, including the occasional feast of New York strip. Nebraska says it devotes around $1 million a year to feeding scholarship athletes—a process that starts with a breakfast spread at its training facility every morning at 5. As part of its beefed-up nutrition plan, Alabama says it instructs flight attendants on long trips to ply the players with Gatorade.

Before it takes on Stanford in November, Oregon says it will prepare for that team's punishing running attack by trying to bulk up its defensive linemen. On the menu: chicken-noodle soup and grilled-cheese sandwiches.

Florida, which started its program in 2003, may have taken the idea the furthest of all: It spends $58,000 each year just on pre- and post-practice snacks for the football team. Florida also provides five types of smoothies on demand and employs two full-time dietitians, a pair of interns and up to a dozen volunteers, with some staffers texting the players to remind them to eat lunch. To make sure they know what to buy, the school's diet specialists take players on guided informational tours of the grocery store.

"It's the last remaining edge," said Chelsea Zenner, one of Florida's nutritionists. "Every team at the top has a coach who deserves to be there and every team has great weight rooms and strength programs. The last edge is nutrition."

NCAA rules restrict players to just one athlete-exclusive meal a day while campus dining halls are open. In the interim, all they're allowed to do, besides provide fluids, is to offer fruit, nuts and bagels at any time.

Still, as with most things in college football, the system favors rich schools. The NCAA doesn't limit how much schools can spend on that one daily meal. They're also free to continue feeding them long after the season is over and when school isn't in session. And there are no limits on the number of tests players can undergo or how often they can consult with dietitians.

Even at odd times when dorms are closed, such as during preseason practices or the winter break before a bowl game, schools are allowed to give players a per diem to cover the costs of food. Not surprisingly, there's a gap between the haves and the have-nots: Major programs like Utah give $40 per day, while less-renowned ones like Florida Atlantic give only $25.

Miami (Fla.) coach Al Golden told an alumni group over the summer that one of his priorities was to make sure his players ate three good meals a day. He also complained about the school's per diem for athletes, which is around $16. Miami declined to comment.

Monica Van Winkle, the Washington Huskies' team nutritionist, says a 280-pound lineman who is trying to maintain his weight will typically consume around 5,200 calories in a day. A wide receiver would eat 4,100. At Florida, the typical meal for a big eater consists of a steak, perhaps chicken teriyaki, three to five crab cakes, sesame chicken, a carbohydrate option like pasta with marinara sauce and a plate of sushi.

Nebraska's nutritionist, Josh Hingst, says the school's food game plan is "no different" than the game plan for offense or defense. When the Cornhuskers traveled to Wyoming last week to play at an elevation of over 7,000 feet, the team prepared a food plan like they'd prepare for a spread offense.

To accommodate for the lower oxygen levels, Hingst designed an "anaerobic" diet. Players were handed significantly more fluids on the flight. Then, starting one hour before the game, they were given orange slices, bananas and meal replacement bars to combat the low oxygen. The Cornhuskers won, 38-14. Hingst, who used to work for the Atlanta Falcons, said Nebraska's training table is "a lot better."

In case you're wondering, most teams don't try to ban fast food entirely. Florida aims for 80% of its players' meals to be healthy. Oregon's nutritionist, James Harris, said he patrols players' Facebook accounts to make sure they aren't holding unhealthy food. He said a clear violation of healthy living, documented on social media, results in an immediate call or text—which he said happens "every day."

To encourage players to avoid undoing all the nutrition by chowing down on pizza and beer, Washington's Van Winkle encourages players to cook their own meals—she estimates ten players from last year's freshman class are doing so.

The big question, of course, is whether all this fussing over food pays dividends on the field.

Alabama considers the matter important enough to have Amy Bragg, a team nutritionist, on the sideline for most games. She said she's responsible for feeding players time-released foods at halftime to ensure players won't fade or cramp in the fourth quarter.

Dave Ellis, a former strength coach at Nebraska, said revered former coach Tom Osborne used to say that good eating helps a team perform 2% to 4% better—a huge margin at the top of college football.

"When you're playing top games, it's the team that can keep its starters in that will end up winning," said Ellis. "So food might distinguish the outcome of the game when it's late."

Write to Kevin Clark at kevin.clark@wsj.com


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Sports Dietitians fueling top college football programs

By ERIC OLSON, Associated Press Sports Writer–August 31, 2011

LINCOLN, Neb. (AP) — Rex Burkhead arrived at Nebraska two years ago like a lot of other college students. He had weaknesses for ice cream and late-night hamburgers.

Nowadays, under the supervision of the Cornhuskers' sports nutrition staff, the junior running back can account for every calorie and carb that goes into his body. Those midnight burgers are out, and Burkhead said he's never felt, or played, better.

Can a winning diet lead to wins on the football field?

The Collegiate & Professional Sports Dietitians Association said 13 schools in the preseason Top 25 poll employ at least one full-time sports registered dietitian and five of those schools have two. The group said there are only 13 full-time sports RDs spread across the other 95 members of the Football Bowl Subdivision.

The CPSDA said schools serious about competing at the highest level need people to oversee what, when and how much their football players are eating.

"I take a lot of pride in feeling like our guys are going to be the best-fueled team out there," Nebraska director of sports nutrition Josh Hingst said. "When it comes to the third and fourth quarters, our guys aren't going to be dragging. We're going to fuel them to perform, and nutrition isn't an aspect where we're going to drop the ball."

Long gone are the days of the old-school training table, usually a partitioned dormitory dining hall where steak was served once a week and the athletes could go back for second helpings where it wasn't allowed for other students.

Nebraska will spend more than $1 million this year on specially prepared foods for its athletes, and that doesn't include more than $200,000 for supplements or Hingst's $74,000 salary.

Nebraska, however, is one of the few athletic departments that operate in the black. Cost-conscious athletic directors have been slow to commit resources to sports nutrition, CPSDA president Dave Ellis said. Typically, he said, an outside consultant or someone from a university's student health department will give a talk to athletes about healthy eating and then provide no follow-up.

Tom Osborne, Nebraska's Hall of Fame coach and now the athletic director, was among the first to buy in to the value of sports nutrition. Nebraska built a premier training table complex with the money it received for appearing in the 1983 Kickoff Classic, and the school hired Ellis as its first sports nutritionist in 1994.

"It's a student-welfare argument more than a keep-up-with-the-Joneses argument," Ellis said. "How can you assume these are part-time athletes? They may only practice a set number of hours in season and in offseason workouts. The damage done takes longer than 24-hour cycles. It's a very important thing to know we're in the recovery business, and these athletes are always in a state of damage and recovery that requires quality rest and quality intervention with diet."

Alabama's Amy Bragg said she and other sports RDs must break their charges' bad habits when they arrive on campus. Like many Americans, she said, most freshmen eat too much fast food and not enough fruits and vegetables.

Eating right — and at the right time — promotes faster muscle recovery and deters athletes from seeking shortcuts.

Bragg said sports RDs can also assess supplements and are on the lookout for the use of substances that are banned by the NCAA.

"Let's feed them right so they don't have to do the other things," Bragg said.

At Nebraska, each football player is analyzed at the start of his freshman year to determine, among other things, whether he needs to gain or lose weight and how many calories he requires to perform at his highest level. Each gets a laminated meal card that he can refer to when he goes to the training table and for snacking tips.

Burkhead adheres to a 4,500-calorie-a-day diet that allows him to maintain his 210 pounds and 6.5 percent body fat. Offensive linemen, on the other hand, might require 5,000 calories a day to stay at 300 pounds and have 20 percent to 25 percent body fat.

The average male requires about 2,000 calories a day to maintain his weight.

Ellis founded an easy-to-follow 1-2-3 plan for players to follow. Fruits and vegetables are "1," carbohydrates are "2," and lean proteins are "3."

At lunch and dinner Burkhead ladles up a predetermined number of servings of each. He visits an area in the football complex known as "the landing" throughout the day to snacks on fruits, trail mix and sports drink. He has a glass of milk at bedtime.

Players stop by the "fueling table" on their way in and out of practices to pick up approved supplements and other items that help them recover quickly from the wear and tear on their bodies.

Players are monitored through weekly weigh-ins, with Hingst tweaking their meal plans accordingly.

Hingst also offers cooking classes to players so they can prepare their own meals when the training table is closed, and nutrition staffers clip newspaper ads pointing players to the best grocery buys around Lincoln.

Burkhead said a football player can't help but eat right at Nebraska — though he does admit to sneaking some ice cream from time to time.

"I thought I knew a lot about nutrition before I got here," he said, "but I didn't know nearly as much as I know now."

Hingst said the dietitian's role is as important as those of the strength coach and athletic trainer in college football.

"We're trying to look at every single area of nutrition and do the best job we can and make sure it isn't the limiting factor, the weak link in the chain," he said.

Copyright © 2011 The Associated Press. All rights reserved.

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New breed of athletes seeking edge through food, not drugs

Phoenix Suns' Grant Hill among those using diet to gain an advantage

Phoenix, AZ, May 29, 2011 —Most athletes enjoy a special bond with food. They eat whatever they want and still look good in the mirror. It's easy to abuse the relationship. 

Some Arizona Cardinals players make fast-food runs at lunch before dispersing into meetings. A prominent ex-Suns player wolfed down greasy breakfast sandwiches on his way to practice and never gained a pound. All this internal sabotage, and no one ever knew the difference.  Until now.

"The one thing that is not emphasized enough in the world of sports is diet," Suns forward Grant Hill said. "Maybe it's a bad analogy, but you don't want to put regular gas in a high-performance car. But for some reason, nutrition has never been a priority."

Slowly, that's beginning to change. For 30 years, athletes have benefitted from huge advancements in strength and conditioning programs, and many are seeking another edge. Steroids are out, HGH testing is on the horizon and performance-enhancing drugs are taboo, and those who get busted risk public condemnation.

To a new breed of athlete, nutrition is the final frontier. To them, food is the new drug of choice.

"There are three big benefits," said Dave Ellis, a renowned sports dietitian. "There's less down time. People don't get ill as often or as easily. Those missed man days are huge setbacks to teams.

"The next big thing is energy. Athletes who don't know what they're doing with their diets can come to work and put in a mediocre day. Physically and mentally, their coach-ability is down. Too many of those days, and you lose."

Click here to read the rest of the story.

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CPSDA President Ellis goes 1 on 1 with Athletic Business magazine

When Dave Ellis began studying to be a dietitian at the University of Nebraska in 1982, combining sports and nutrition into a full-time job was a fresh concept. A student assistant strength coach for Tom Osborne’s football team, Ellis saw his role expand substantially after the training table manager put out a bratwurst and Braunschweiger feast on the same day the Huskers were scheduled to run 440s. “I got a lot of responsibility after that day to make sure we never witnessed that kind of a cumulative purging again,” says Ellis, who approaches his 30th year in athletics nutrition with plenty on his plate. As president of the Collegiate and Professional Sports Dietitians Association (www.sportsrd.org), which held its third annual conference in May, he reports that 26 NCAA FBS athletic departments now employ what he terms “Sports RDs” — full-time registered dietitians. Paul Steinbach asked Ellis about this growing field.


Q: Why have higher education institutions taken this long to get wise to sports nutrition? 
A: Traditionally, athletic departments could get somebody to pop in from somewhere else — campus food service or student health — and kind of subcontract him or her on the cheap. The reality is, it’s a fulltime job managing the athlete feeding that occurs at home and on the road. And sports dietitians can pay for themselves just managing those expenditures. But schools have been slow to do it. They’ve been slow to empower somebody to be not only a good manager, but an impactful and engaging educator who is really up on topics specific to athletics.

Q: What are some athletics-specific nutritional challenges? 
A: The more you’re around athletics, the better you learn how to deal with the very diverse cultures that exist. So we’ve been trying to make aspiring Sports RDs a little more savvy about what it takes to work in power sports versus endurance sports, with males versus females, with young and maturing athletes versus fully mature athletes. It’s a real art to know how to message in each of these unique environments. You have to be savvy about what time of the year you’re going to talk about accruing muscle or losing fat, and there are maintenance phases where you don’t broach those subjects.

Q: Is there one thing all athletes should avoid in their diets?
A: The number-one thing we’re worried about in sports is the athlete who shows up under-rested and defaults to stimulant use to solve his or her energy and focus issues. Whether it’s just a bunch of caffeine or it’s more advanced sources of stimulants in energy drinks or pharmaceutical materials, all these things when used chronically can raise blood pressure, and that kills endurance in the short term. Long term, it enlarges the heart, and then you risk a potentially fatal acute cardiac event. You add undiagnosed sickle cell trait or asthma to the mix, and you’ve really got a problem.

Q: Where do you stand on the use of dietary supplements?
A: Anybody who has ever worked around Olympic and professional athletes knows that these people got tired of pills and powders a long time ago. They get it done with food. We put our energy into not only managing food and writing menus, but managing the labyrinth of dietary supplement issues that are out there in terms of permissibility and safety. That’s what sports dietitians do. We jump into all that stuff, and we stay ahead of the curve. Ω

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Reprinted from Athletic Business Magazine August 2011


CPSDA's Dave Ellis gets down and dirty on dietary supplements

Editor’s note: Consumer Reports magazine published extensive news and analysis in its September 2010 issue under the heading “Dangerous Supplements,” with a breakdown of the “Dirty Dozen.”  CPSDA President Dave Ellis, RD, CSCS, who counsels and works with many major college and professional sports teams, teaches coaches and athletes about the potential dangers of dietary supplements every day.  Ellis wrote and distributed his analysis of the Consumer Reports story even before network news anchors had time to feature it August 2, 2010.   

By Dave Ellis, RD, CSCS

Consumer Reports magazine does a good job of identifying holes in 1994 federal regulations (DSHEA) that allow supplements to enter the American marketplace without first proving safety and substantiating claims (unlike Europe).  So while the U.S. federal regulators have lots of great regulations on the books, the propensity for enforcing regulations is more “catch as catch can,” depending largely on recent news about adverse events from dietary supplements.  We’re doing better in the U.S. than our friends south of the border, but we’re behind Canadians and Europeans, who place the burden of proof of safety on the manufacturer before dietary supplements enter the marketplace.  That’s why in America we often hear representatives of the supplement industry tell us to “just enforce the rules you have” and not to concern ourselves with enacting more rules that might be proposed by the pending FDA Food Modernization Act (S. 510 or Food Safety Act).  

The CR story goes on to do a nice job of illustrating cases where someone has turned blue using colloidal silver or turned yellow after gassing their livers with toxic amounts of an herbal extract.  We have a problem in the U.S. that comes with importing a global supply of ingredients and finished products, and with the behind-the-scenes shell game employed by manufacturers to swap out different ingredients to shave costs.  Even if we tested every product for heavy metals, pesticides and pathogens before they entered the market, it would only ensure safety for that particular batch.  Longitudinal quality checks are not something the supplement industry wants to pay for or cope with, but are required for drugs and some drug-tested populations like those in the NFL and Major League Baseball.  In reality, all athletes deserve a safe pool of dietary supplements where every batch has been tested for safety and proven not to have been adulterated with compounds that could result in a positive doping test (see NSF Certified For Sport  www.nsf.org/consumer/athletic_banned_substances). 

The United States Pharmacopeia Convention (USP) also has a Dietary Supplement Verification Program that companies can use to prove the validity of their products.  LikeNSF, USP’s program does a bang-up job of going to locations where products are manufactured to ensure good manufacturing procedures (GMPs); to confirm what is on the label is actually in the products (label claim); and to oversee safety of the product from a contaminants and dosing standpoint (safety/toxicology).  But unlike NSF, USP is not currently accredited to do testing for banned substances in dietary supplements (www.iso.org/iso/catalogue_detail.htm?csnumber=39883).

There are a couple of labs other than NSF that are accredited to do ISO 17025 analysis for athletic banned substances in dietary supplements, but do not conduct on-site GMP nor look for the toxicological issues, and in some cases don’t even test every batch of products they certify.  This lack of continuity among labs in the dietary supplement certification business is of great concern to food and dietary supplement overseers like members of the Collegiate & Professional Sports Dietitians Association (www.sportsdietitians.org).  CPSDA members are on the front lines ensuring the safety of the foods and dietary supplements put before their athletes.  In today’s environment, one of sports dietitians’ most important responsibilities is to prevent athletes from falling prey to sales pitches by the makers of supplements that could compromise their health…and their eligibility to compete. 

The “Dirty Dozen” that Consumer Reports identified in this article with the help of the Natural Medicines Comprehensive Database are as follows: aconite, bitter orange, chaparral, colloidal silver, coltsfoot, comfrey, country mallow, germanium, greater celandine, kava, lobelia and yohimbe.  The FDA is on record placing warnings about eight of these 12 compounds that date back as far as 1993.  On behalf of those of us who wish we could pick up the phone and ask the FDA or USDA or WADA or USADA for absolute answers on topics of food and dietary supplement safety, be forewarned that these organizations often have their hands tied on going public with information they know.   Anything they write or say could be used against them in a court of law, potentially compromising defense of positions they sometimes take against aggressive legal watchdogs funded by the supplement industry like the Natural Products Association (NPA), the Council for Responsible Nutrition (CRN), and the American Herbal Products Association (AHPA).  These three groups alone represent a $26.7 billion industry in the U.S. market, according to the Nutrition Business Journal.  

A second article in the September issue of Consumer Reports focuses on the $4.7 billion multivitamin (MVI) business in the US.  Here they tested 21 MVI’s to meet label claim and toxicology standards.  They all passed so the story boiled down to what was the best price for multivitamins, but athletes still need to be careful.  Swimmer Kicker Vencil’s story that began in 2005 should serve as a reminder that something as simple as a MVI formulated for aging men can contain a compound that could metabolize into a positive doping test, or so proved Vencil’s attorney, Howard Jacobs, who successfully defended the swimmer’s claim, a process that took two and one-half years (theathleteslawyer.com/cases/swimmer-kicker-vencills-tainted-vitamin-lawsuit).  

In the final analysis, dietary supplements are a minefield for drug-tested athletes and there is no one-stop shop for answers on efficacy to this rapidly expanding industry. Ethical, well-intentioned athletes look over the landscape and all they see is a marketplace littered with supplements basking in the glow of paid endorsements and advertisers’ claims with little to no actual research on the finished products.  The ethical lines get more blurry when everywhere you look in the popular press athletes see advertisements about hormonal therapy for aging males and ads about “male performance” that has grandmothers sleeping out in the camper for protection. 

Sadly, the most notorious stories that have taken center stage in the past decade have had medical doctors squarely in the middle, most of them compromising their ethical vows to help an athlete speed recovery and enhance performance.  When some athletes cannot find or afford medically supervised doping routines, they look instead to loosely regulated anti-aging clinics and even to a handful of people calling themselves “researchers” who do the dietary supplement industry’s bidding.  Many of these “researchers” are gainfully employed by reputable institutions, making it all the more difficult to single them out, yet they show up on editorial boards of supplement industry magazines on a regular basis (Supplement Industry Insider, www.ifmmedia.com).

“Buyer beware” hardly seems strong enough advice in this profit-driven environment.  “Buyer be very very wary.” As health professionals, sports dietitians are in an ethical battle that will rage unabated at least until government steps in to put a lid on the poorly regulated supplement industry.  It’s up to CPSDA Professional Members to stay informed and continually seek better ways to help athletes compete while constantly coaching them to remain on the ethical high ground. CPSDA is already collaborating with the U.S. Anti-Doping Agency to serve as eyes and ears in the athletic arena where we often spot supplement and doping trends in their earliest stages.  For more information about the newly formed CPSDA and the direction it is heading, visit www.sportsdietitians.org.

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