Evaluation of food consumption, energy availability and adherence to the Mediterranean dietary pattern in a group of non-professional athletes

Abstract

Background and aim Adequate nutritional intake is fundamental for optimizing athletic performance and maintaining health. The aim of the present study was to investigate the dietary habits of a group of non-professional athletes, assessing their capacity to cover energy, macronutrient, and micronutrient requirements, as well as their adherence to the Mediterranean dietary pattern. Methods Sixty-seven participants completed a 7-day food diary to assess nutrient intake and food group consumption. Anthropometric measurements were performed to estimate body composition and Energy Availability (EA). To ensure data accuracy, misreporting was assessed, and only 45 participants classified as “adequate energy reporters” were included in the final analysis. Results The mean EA was 33.3 ± 7.0 kcal/kg fat-free mass (FFM), which, while above the threshold for physiological disruption, remains below the optimal level of 45 kcal/kg FFM. In terms of macronutrients, carbohydrate intake (4.7 ± 0.9 g/kg body weight) showed a tendency to not meet the recommended threshold for moderate physical activity (5–8 g/kg). Regarding adherence to the Mediterranean dietary pattern, the mean adherence score was 9.7 ± 2.5, suggesting a generally good adherence; however, food groups consumption analysis revealed a lower than recommended intake of fruits, vegetables, and extra virgin olive oil, while of the consumption of red meat and bakery products such as bread substitutes and sweet baked products, frequently exceeded amounts suggested in the guidelines. This suboptimal diet quality was coupled with insufficient intake of key micronutrients such as vitamin E, folate, magnesium, and potassium. Discussion These findings highlight a gap between actual nutritional intake and national dietary reference values in non-professional athletes. The results emphasize the need for targeted nutritional education to address misconceptions about energy and carbohydrate consumption and to prevent potential health risks associated with low energy availability and inadequate diet quality.