The Symphony of Sports Nutrition: When Physico-Chemistry, Gastronomy and Physiology come together

When we think of astronauts, we often focus on the science and technology behind their space missions. However, there is an equally important yet less visible aspect: nutrition in space. The foods consumed by astronauts nowadays are typically made from bland gels or freeze-dried products that serve primarily a nutritional function. This type of food is a continuous source of complaint among astronauts, who also must face a loss of their ability to perceive flavors due to ungravity.

Recognizing the importance of well-being and, consequently, the good performance of these space athletes, various studies are being conducted to design fermented foods with a strong umami flavor to improve the retronasal taste lost in space. After all, the culinary aspect is important to anyone. This becomes even more crucial in long-duration missions, such as stays in lunar colonies or journeys to Mars that can last for years. In these extreme conditions, the act of eating takes on significant importance, as it also has a social aspect. This is the point where the "culinary" aspect should be studied from various integrated perspectives. In other words, it is not just about nutrition but a more complete experience that addresses the health and well-being of astronauts. The type of foods, therefore, as well as the way and context of consumption, are vital to maintain people with high motivation and optimal physical and mental capacity.

When we compare an astronaut with an elite athlete, we find surprising similarities in their needs and challenges. Both have highly trained bodies and seek constant improvement in their physical and mental abilities. Both must deal with foods or dietary preparations that are far from being a pleasurable bite and often generate sensory displeasure. Well-being becomes a critical component, and the integration of various disciplines (such as physico-chemistry, gastronomy, and physiology) proves to be the key to achieving exceptional performance.

Years ago, functional food was designed combining knowledge between physico-chemistry and gastronomy. These foods not only focused on nutritional aspects but also considered the macromolecular interaction of ingredients to create airy structures or reduce fat without compromising sensory properties. This fusion of science and gastronomy facilitated the creation of healthy foods that adapted to consumers' needs and undoubtedly had a positive impact on their healthy habits. Progress in food physico-chemistry has also led to a deeper understanding of how physico-chemical interactions are essential in the gastrointestinal tract and the bioavailability of nutrients. This understanding has paved the way for an even broader and more complex collaboration between disciplines with clear and valuable objectives:

1. Improve Palatability: The aim is for foods to be a pleasurable experience, moving away from the idea that food is merely a pill or a pharmaceutical. It is understood that well-being is essential for sport performance, with a direct influence on neuronal motivation.

2. Effective Bioavailability: The combination of disciplines allows for the optimization of compound absorption and availability, leading to better nutrition and physical and mental performance.

The union of culinary science, food physico-chemistry, and sports physiology can redefine how elite athletes approach their nutrition. This comprehensive approach not only expands knowledge in the field of sports nutrition but also lays the foundation for an exciting future in which nutrition becomes a powerful tool for achieving success in elite sports. The symphony of taste and performance continues to evolve, and elite athletes are ready to write a new chapter in their relentless pursuit of excellence.