Andean food consumption and perceived physical performance in university athletes

Autores

  • Franco David Guerrero Ardiles 1Carrera de Gastronomía y Gestión de Restaurantes, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru.
  • Sofía L. Bohórquez-Medina 2 Carrera de Arte Culinario, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru. 3 Grupo de Investigación en Gastronomía y Arte Culinario (GIGAC), Universidad San Ignacio de Loyola, Lima, Peru.
  • Andrea L. Bohórquez-Medina 2 Carrera de Arte Culinario, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru. 3 Grupo de Investigación en Gastronomía y Arte Culinario (GIGAC), Universidad San Ignacio de Loyola, Lima, Peru.

DOI:

https://doi.org/10.12873/

Palavras-chave:

Quinoa, Maca, Energy and endurance, Performance perception, Sports nutrition

Resumo

Introduction: Andean superfoods—such as quinoa, kiwicha, maca, and tarwi—have been consumed for centuries due to their high nutritional value, including elevated levels of protein, fiber, vitamins, and antioxidants. Objective and Methodology: This study aimed to investigate the frequency of Andean superfood consumption and its association with self-perceived physical performance among university athletes in Lima, Peru. A structured questionnaire was administered to 108 athletes from various disciplines to assess their consumption patterns and perceived physical performance. Results: The findings indicate a positive correlation between Andean superfood consumption and health perceptions, highlighting their potential role in sports nutrition. A gender disparity was observed in quinoa consumption: 66.7% of male respondents reported consuming quinoa, compared to 51.7% of female respondents. Conclusions: Promoting the intake of Andean superfoods may enhance athletes’ health perceptions related to physical performance. Among respondents, 94.23% of those who consumed these superfoods weekly and 100% of daily consumers reported improvements in performance. However, inferential analysis did not reveal a statistically significant relationship between consumption frequency and performance perception (p = 0.1065).

 

Biografia do Autor

  • Franco David Guerrero Ardiles, 1Carrera de Gastronomía y Gestión de Restaurantes, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru.

    Bachelor's degree in Gastronomy and Restaurant Management from San Ignacio de Loyola University. Experience includes operational management, food quality control, and culinary innovation. Participation in projects related to sustainability, food safety, and process optimization in gastronomic services. Research interests include applied research and the development of efficient management models for the gastronomy sector.

  • Sofía L. Bohórquez-Medina, 2 Carrera de Arte Culinario, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru. 3 Grupo de Investigación en Gastronomía y Arte Culinario (GIGAC), Universidad San Ignacio de Loyola, Lima, Peru.

    Member of the Research Group of Gastronomy and Culinary Art (GIGAC) of the Faculty of Hospitality, Tourism and Gastronomy of the San Ignacio de Loyola University, PhD in Nutrition and Food of the Post Graduate School of the Universidad San Ignacio de Loyola, Master in Business Management in Nutrition of the Post Graduate School of the Universidad San Ignacio de Loyola , Bachelor's degree in Gastronomy and Restaurant Management of the Universidad San Ignacio de Loyola. Diploma in Research and Thesis, Diploma in Food and Nutrition, Diploma in Business Management in Food and Nutrition, Diploma in Nutrition in Health and Disease, Diploma in Biochemistry and Physiology of Food and Nutrition. Haute Pastry and Bakery Chef graduated from the Chef’s School of the Universidad San Ignacio de Loyola, Specialized in Haute Pastry and French cuisine in the Institut Paul Bocuse, School of Hospitality Management Food Service and Culinary Arts in France. Haute cuisine Chef’s degree from the Institute of Private Technological Higher Education Expro. Member of the advisory board of Nutrition and Food Doctor’s degree program of the Universidad San Ignacio de Loyola. Advanced English, fluent French, Portuguese and Italian

  • Andrea L. Bohórquez-Medina, 2 Carrera de Arte Culinario, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru. 3 Grupo de Investigación en Gastronomía y Arte Culinario (GIGAC), Universidad San Ignacio de Loyola, Lima, Peru.

    PhD in Nutrition of the Post Graduate School of the Universidad San Ignacio de Loyola , Master in Management and Teaching in Nutrition and Food of the Post Graduated School of the Universidad Peruana de Ciencias Aplicadas, Bachelor's degree in in Nutrition and Dietetics of the Universidad Peruana de Ciencias Aplicadas. Private Consulting, Individual and corporate Nutritional Consultan C.N.P 4903. University Professor in the career of Nutrition and Dietetics, and of the Doctoral and Master in Nutrition programs of the USIL Graduate School. Updates (courses) :Evidence-based optimal nutrition: the quest of proof (cpeu) of Harvard University, Diabetes a global challenge course of University of Copenhagen, Applying Functional Medicine for Clinical Practice of The Institute for Functional Medicine, Stanford Introduction to Food and Health of The Stanford University, Health Concepts in Chinese Medicine of The Hong Kong University of Science and Technology. Advanced English, Portuguese and Basic Chinese, Basic Korean, Single, 30 years.

Referências

1. Reyes-Bautista R, Barajas-Segoviano M, Flores-Sierra J de J, Hernández-Mendoza G, Xoca-Orozco LÁ. Biopéptidos derivados de los pseudocereales: Amaranto, Quinoa, Chía y Trigo sarraceno. TIP Rev Espec en ciencias químico-biológicas [Internet]. 2023;26. Available from: http://dx.doi.org/10.22201/fesz.23958723e.2023.616

2. Ozdal T, Abu-Khalil F. Pseudocereal protein—application and health benefits. Plant-Based Proteins [Internet]. 2025;129–62. Available from: https://doi.org/10.1016/B978-0-443-13370-1.00005-3

3. Paucarchuco Soto J. Aplicación alimentaria de la quinua germinada y valorización de sus propiedades nutricionales, biológicas y funcionales: Una revisión sistemática. Rev Investig Altoandinas [Internet]. 2024;26(2):105–18. Available from: http://dx.doi.org/10.18271/ria.2024.599

4. Hernández DH. The role of cereals in nutrition and health for a sustainable diet. Nutr Hosp [Internet]. 2022;39(Spec No3):52–5. Available from: http://dx.doi.org/10.20960/nh.04312

5. Franco Lucas B, Alberto Vieira Costa J, Brunner TA. How information on superfoods changes consumers’ attitudes: An explorative survey study. Foods [Internet]. 2022;11(13):1863. Available from: http://dx.doi.org/10.3390/foods11131863

6. Monterrosa EC, Frongillo EA, Drewnowski A, de Pee S, Vandevijvere S. Sociocultural influences on food choices and implications for sustainable healthy diets. Food Nutr Bull [Internet]. 2020;41(2_suppl):59S-73S. Available from: https://doi.org/10.1177/0379572120975874

7. Graf BL, Rojas‐Silva P, Rojo LE, Delatorre‐Herrera J, Baldeón ME, Raskin I. Innovations in health value and functional food development of quinoa (Chenopodium quinoa Willd.). Compr Rev food Sci food Saf [Internet]. 2015;14(4):431–45. Available from: https://doi.org/10.1111/1541-4337.12135

8. Repo-Carrasco R, Espinoza C, Jacobsen S-E, Jacobsen S-E. Nutritional Value and Use of the Andean Crops Quinoa (Chenopodium quinoa) and Kañ iwa (Chenopodium pallidicaule). FOOD Rev Int [Internet]. 2003 [cited 2020 Aug 15];19(2):10016. Available from: https://doi.org/10.1081/FRI-120018884

9. Huang L, Li X, Zou M, Zeng H, Wu S, Liang Y, et al. Quinoa is more effective than other whole grains in the management of impaired glucose tolerance: a randomized controlled trial. Food Funct [Internet]. 2025;16(2):763–73. Available from: http://dx.doi.org/10.1039/D4FO04557B

10. Zeng H, Cai X, Qiu Z, Liang Y, Huang L. Glucolipid metabolism improvement in impaired glucose tolerance subjects consuming a Quinoa-based diet: a randomized parallel clinical trial. Front Physiol [Internet]. 2023;Volume 14. Available from: https://doi.org/10.3389/fphys.2023.1179587

11. Gholamrezayi A, Hosseinpour-Niazi S, Mirmiran P, Hekmatdoost A. The effect of replacing grains with quinoa on cardiometabolic risk factors and liver function in patients with non-alcoholic fatty liver: a randomized-controlled clinical trial. Front Nutr [Internet]. 2025;Volume 12. Available from: https://doi.org/10.3389/fnut.2025.1505183

12. Navarro-Perez D, Radcliffe J, Tierney A, Jois M. Quinoa seed lowers serum triglycerides in overweight and obese subjects: A dose-response randomized controlled clinical trial. Curr Dev Nutr [Internet]. 2017;1(9):e001321. Available from: https://doi.org/10.3945/cdn.117.001321

13. Atefi M, Heidari Z, Shojaei M, Askari G, Kesharwani P, Bagherniya M, et al. Does quinoa (Chenopodium quinoa) consumption improve blood glucose, body weight and body mass index? A systematic review and dose-response Meta-analysis of clinical trials. Curr Med Chem [Internet]. 2024;31(4):502–13. Available from: https://doi.org/10.2174/0929867330666230227151852

14. Repo-Carrasco-Valencia R, Basilio-Atencio J, Luna-Mercado GI, Pilco-Quesada S, Vidaurre-Ruiz J. Andean ancient grains: Nutritional value and novel uses. In: Biology and Life Sciences Forum [Internet]. MDPI; 2022. p. 15. Available from: https://doi.org/10.3390/ blsf2021008015

15. Pareek A, Singh N. SEEDS AS NUTRACEUTICALS, THEIR THERAPEUTIC POTENTIAL AND THEIR ROLE IN IMPROVING SPORTS PERFORMANCE. J Phytol Res [Internet]. 2021;34(2). Available from: https://jphytolres.org/paper/1336

16. Kim HK, Kim M-J, Shin D-H. Improvement of lipid profile by amaranth (Amaranthus esculantus) supplementation in streptozotocin-induced diabetic rats. Ann Nutr Metab [Internet]. 2006;50(3):277–81. Available from: https://doi.org/10.1159/000091686

17. Liubertas T, Kairaitis R, Stasiule L, Capkauskiene S, Stasiulis A, Viskelis P, et al. The influence of amaranth (Amaranthus hypochondriacus) dietary nitrates on the aerobic capacity of physically active young persons. J Int Soc Sports Nutr [Internet]. 2020;17:1–9. Available from: https://doi.org/10.1186/s12970-020-00366-5

18. Huerta Ojeda Á, Rodríguez Rojas J, Cancino-López J, Barahona-Fuentes G, Pavez L, Yeomans-Cabrera M-M, et al. Effects of Maca (Lepidium meyenii Walp.) on Physical Performance in Animals and Humans: A Systematic Review and Meta-Analysis. Nutrients [Internet]. 2024;17(1):107. Available from: https://doi.org/10.3390/nu17010107

19. Repo-Carrasco-Valencia R, Vidaurre-Ruiz J, Luna-Mercado GI. Development of gluten-free breads using Andean native grains quinoa, Kañiwa, Kiwicha and Tarwi. In: Proceedings [Internet]. MDPI; 2020. p. 15. Available from: https://doi.org/10.3390/proceedings2020053015

20. Chirinos R, Cerna E, Pedreschi R, Calsin M, Aguilar‐Galvez A, Campos D. Multifunctional in vitro bioactive properties: Antioxidant, antidiabetic, and antihypertensive of protein hydrolyzates from tarwi (Lupinus mutabilis Sweet) obtained by enzymatic biotransformation. Cereal Chem [Internet]. 2021;98(2):423–33. Available from: https://doi.org/10.1002/cche.10382

21. Avila FJM, Caneda-Bermejo MC, Vivas-Castillo AC. Hábitos alimenticios y sus efectos en la salud de los estudiantes universitarios. Una revisión sistemática de la literatura: Dietary habits and health effects among university students. A systematic review. Psicogente [Internet]. 2022;25(47):1–31. Available from: http://dx.doi.org/10.17081/psico.25.47.4861

22. Nirmala KB, Sinha M. A Comprehensive Review on Quinoa. Available from: http://dx.doi.org/10.9734/ejnfs/2024/v16i101555

23. López Torres LP, Contreras Hernández J. Percepciones sobre la alimentación saludable y sus implicaciones en la cocina doméstica en un grupo de mujeres de Cataluña, España. Perspect en Nutr Humana [Internet]. 2020;22(1):19–34. Available from: http://dx.doi.org/10.17533/udea.penh.v22n1a02

24. Barreno MJ, Recalde R, Velastegui VS, Yerovi FEY, Hernández ODL, Bustillos A. Bioactive Peptides Derived from Food Sources: Bibliographic Review. Salud, Cienc y Tecnol Conf [Internet]. 2024;(3):794. Available from: http://dx.doi.org/10.56294/sctconf2024794

25. Boratyńska K, Huseynov RT. An innovative approach to food security policy in developing countries. J Innov Knowl [Internet]. 2017;2(1):39–44. Available from: http://dx.doi.org/10.1016/j.jik.2016.01.007.

26. Franco Lucas B, Alberto Vieira Costa J, Brunner TA. How information on superfoods changes consumers’ attitudes: An explorative survey study. Foods [Internet]. 2022;11(13):1863. Available from: http://dx.doi.org/10.3390/foods11131863.

27. Yábar Villanueva E, Reyes De La Cruz V. La Maca (lepidium meyenii walpers) alimento funcional andino: bioactivos, bioquímica y actividad biológica. Rev Investig Altoandinas [Internet]. 2019;21(2):139–52. Available from: http://dx.doi.org/10.18271/ria.2019.457

28. Campos-Rodriguez J, Acosta-Coral K, Paucar-Menacho LM. Quinoa (Chenopodium quinoa): nutritional composition and bioactive compounds of grain and leaf, and impact of heat treatment and germination. 2022; Available from: http://dx.doi.org/10.17268/sci.agropecu.2022.019

29. Neyra CB, Rodríguez JC, Luna CF, Alvarado JG, Bossio MAR. Características Psicológicas Deportivas y Resiliencia en un grupo de Surfistas de Lima y Callao. Retos nuevas tendencias en Educ física, Deport y recreación [Internet]. 2024;(57):25–34. Available from: http://dx.doi.org/10.47197/retos.v57.103411

30. Hernández-Pérez T, Paredes-López O. Ancient Latin-American food crops: An overview of their nutraceutical and antiobesity peptides. Food Sci Technol Int [Internet]. 2025;10820132251319934. Available from: https://doi.org/10.1177/10820132251319934

Downloads

Publicado

2025-07-14

Edição

v. 45 n. 2 (2025): Nutr Clín Diet Hosp. preliminar/preliminary

Seção

Artículos originales

Categorias

Licença

Copyright (c) 2025 Nutrición Clínica y Dietética Hospitalaria

Creative Commons License

Este trabalho está licenciado sob uma licença Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Los lectores pueden utilizar los textos publicados de acuerdo con la definición BOAI (Budapest Open Access Initiative) 

Como Citar

[1]
2025. Andean food consumption and perceived physical performance in university athletes. Nutrición Clínica y Dietética Hospitalaria. 45, 2 (jul. 2025). DOI:https://doi.org/10.12873/.

Artigos Semelhantes

1-10 de 329

Você também pode iniciar uma pesquisa avançada por similaridade para este artigo.

Artigos mais lidos pelo mesmo(s) autor(es)