The Combination of a Diversified Intake of Carbohydrates and Fats and Supplementation of Vitamin D in a Diet Does Not Affect the Levels of Hormones (Testosterone, Estradiol, and Cortisol) in Men Practicing Strength Training for the Duration of 12 Weeks

Michał Wrzosek, Jakub Woźniak and Dariusz Włodarek
Additional contact information
Michał Wrzosek: Department of Dietetics, Instutute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS—SGGW), Nowoursynowska 159 C, 02-776 Warsaw, Poland
Jakub Woźniak: Department of Dietetics, Instutute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS—SGGW), Nowoursynowska 159 C, 02-776 Warsaw, Poland
Dariusz Włodarek: Department of Dietetics, Instutute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS—SGGW), Nowoursynowska 159 C, 02-776 Warsaw, Poland

IJERPH, 2020, vol. 17, issue 21, 1-11

Abstract: This study aims to verify the extent to which a diversification of carbohydrates and fats intake in a diet, together with the reduction in vitamin D deficiency, impact the levels of hormones (testosterone, estradiol, cortisol) and Sex Hormone Binding Globulin (SHGB) in men doing strength training. The research involved 55 men aged 19–35. The participants were divided into two groups following two interventional diets for 12 weeks: high-fat diet (LCHF) or high-carb diet (LFHC), which were applied to satisfy the caloric requirements of each participant. Moreover, vitamin D supplementation was included. Moreover, both before and after following interventional diets, the level of hormones in participant’s blood was examined. After 12 weeks of following interventional diets in both groups, no changes of the levels of testosterone and estradiol, as well as SHGB, were found. The cortisol level in both groups decreased; however, only in the LFHC group was the change statistically significant ( p = 0.03) and amounted to −3.5% (the cortisol level on an empty stomach in this group decreased from 14.17 ± 3.35 to 13.93 ± 2.63 mcg/dl). In both groups, the supplementation of vitamin D brought about a significant change in the level of vitamin D metabolite (25 (OH) D) ( p = 0.01). In the LCHF group, the level of metabolite increased by 95%, and by 58.3% in the LFHC group. The increase in vitamin D metabolite in blood was higher in the LCHF group than the LFHC group, which might have resulted from the supplementation of this vitamin.

Keywords: high-fat diet; high-carb diet; strength training; testosterone (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/1660-4601/17/21/8057/pdf (application/pdf)
https://www.mdpi.com/1660-4601/17/21/8057/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jijerp:v:17:y:2020:i:21:p:8057-:d:438613

Access Statistics for this article

IJERPH is currently edited by Ms. Jenna Liu

More articles in IJERPH from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().