Respostas agudas da temperatura da pele à ingestão de refeições ricas em diferentes macronutrientes em paratletas: um estudo cruzado e randomizado utilizando termografia infravermelha

Abstract

This study used infrared thermography (IT) to investigate the thermogenic responses of para-athletes to different macronutrient intakes. We aimed to evaluate the acute effects of carbohydrate (CHO), protein (PTN), and fat-rich meals (FAT) on skin temperature (Tsk) in body regions corresponding to sport-related skeletal muscles from para-athletics and para-powerlifting athletes. We also considered the influence of various biological and environmental factors. Ten para-athletes participated in this randomized crossover study, where Tsk was measured in ten different body regions at several acute time points following the intake of isocaloric meals rich in carbohydrates, proteins, or fats and during a fasting condition (OvF). Our findings reveal that among biological factors, CHO and PTN, biological sex, as well as the initial temperature and certain body regions (such as the anterior arm and pectoral), resulted in notable increases in Tsk. On the other hand, age and the evaluation of posterior regions (such as the arm and deltoid) led to decreases in Tsk. Regarding environmental factors, muscle-related medications and oral contraceptives, measurements taken in the afternoon, ambient temperature, and relative humidity promoted increases in Tsk, while time during the measurement caused a slight decrease. Notably, this study demonstrates, for the first time, the direct effects of diet-induced thermogenesis on Tsk in regions associated with skeletal muscle, expanding the scope of IT in assessing metabolic responses. Additionally, significant interactions between FAT and body region, as well as PTN, FAT and disabilities suggest that dietary fat and protein may enhance localized thermogenic effects and influence Tsk according to the athletes’ specific physiological characteristics, including their disabilities. The results underscore the complexity of thermoregulatory responses and highlight the need for greater rigor in future studies when accounting for dietary factors in IT measurements. This consideration is also essential in clinical practice, as dietary factors are crucial for obtaining accurate thermal images and optimizing individualized care.