The aim of this study is determination the effect of probiotic yogurt on performance and health status of young adult women endurance swimmers.
In a randomized controlled trial 46 girl endurance swimmers aged 11 to 17 years who had taken part in the national 400 and 800 meter crawl swimming competitions of 2009 will be studied. Subjects will be randomly assigned to two groups, receiving daily for 8 weeks, either 400 ml probiotic yogurt (intervention) or ordinary yogurt (control). At the beginning and at the end of the study, the 400-m free swimming record will be determined and the Harvard Step test will be employed to measure VO2max.
General information
Acronym
IRCT registration information
IRCT registration number:IRCT2012122311849N1
Registration date:2013-01-19, 1391/10/30
Registration timing:retrospective
Last update:
Update count:0
Registration date
2013-01-19, 1391/10/30
Registrant information
Name
Nahid Salarkia
Name of organization / entity
National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Te
Country
Iran (Islamic Republic of)
Phone
+98 21 2235 7486
Email address
n.salarkia@nnftri.ac.ir
Recruitment status
Recruitment complete
Funding source
International Branch, Shahid Beheshti University of Medical Sciences
Expected recruitment start date
2009-06-21, 1388/03/31
Expected recruitment end date
2009-08-22, 1388/05/31
Actual recruitment start date
empty
Actual recruitment end date
empty
Trial completion date
empty
Scientific title
Probiotic yogurt effects on performance, respiratory and digestive system of endurance adolescent female swimmers
Public title
Probiotic yogurt effects on health status and performance of endurance adolescent female swimmer
Purpose
Prevention
Inclusion/Exclusion criteria
Inclusion criteria :being healthy; having the 400 meter crawl swimming time less than 6 min. 20 Sec . Exclusion criteria: acute gastrointestinal symptoms ; intake antibiotics for two months before the study.
Age
From 11 years old to 17 years old
Gender
Female
Phase
N/A
Groups that have been masked
No information
Sample size
Target sample size:
46
Randomization (investigator's opinion)
Randomized
Randomization description
Blinding (investigator's opinion)
Single blinded
Blinding description
Placebo
Used
Assignment
Parallel
Other design features
Secondary Ids
empty
Ethics committees
1
Ethics committee
Name of ethics committee
National Nutrition and Food Technology Research Institute
common cold, Sore throat, Influenza, Gastro-oesophageal reflux disease
Primary outcomes
1
Description
VO2max
Timepoint
Harvard Step test will be employed to measure VO2max will be performed at the beginning and end of week eight
Method of measurement
Harvard Step test will be employed to measure VO2max. The athlete step up and down off a 41cm high bench for 3 minutes at a rate 22 steps/minute. On finishing the test the number of heart beats will be counted for 15 seconds. The number of beats will be multiplied in 15 seconds by 4 to give the "step test pulse rate". This final value will be used to assess the athlete's VO2max in ml/kg/min.
Secondary outcomes
1
Description
stomachache, vomiting and diarrhea; respiratory infections such as: rhinitis, fever, sore throat, cough, chest ailing breath by sound, ear pain
Timepoint
at the beginning and end of week eight
Method of measurement
All subjects will be asked to record the digestive symptoms such as: stomachache, vomiting and diarrhea; respiratory infections such as: rhinitis, fever, sore throat, cough, chest ailing breath by sound, ear pain; the extent of exercise per meter; the intake of medicine and quantity of the consumed foodstuff product which had been recommended, on the provided questionnaires, daily. The subjects will be advised to refrain from other probiotic products which were outside the project plan
Intervention groups
1
Description
Intervention group : Receiving 400 ml yogurt Probiotic containing 4 × 1010 cfu/ml (Colony forming unit per millimeter) comprising of Lactobacillus Acidophilus SPP, Lactobacillus Delbrueckii Bulgaricus, Bifidobacterium Bifidum, and Streptococcus Salivarus Thermnophilus, (n=23) and group
Category
Prevention
2
Description
Control group: Receiving similar dose of ordinary yogurt
Category
Prevention
Recruitment centers
1
Recruitment center
Name of recruitment center
National Nutrition and Food Technology Research Institute