immune system. A food allergen is the part of the
food that stimulates the immune system of a
food-allergic individual and a single food can
contain multiple food allergens. Proteins in foods
are most commonly the cause of an allergic
response. It is estimated that less than 2% of the
population has a true allergy to food.
Travel guides and books for people with aller-
gies are available. Foreign sources of information
have been published by the Food Allergy
Network and the Information Centre for Food
Hypersensitivity (LIVO). Translation of com-
monly used allergy terms, food labelling laws,
emergency medical services, travel tips and a list
of non-profit organizations working with food
allergies can be obtained.*
A food intolerance is different from a food
allergy: it occurs when people react adversely
to food but without the involvement of the
immune system. Food intolerances can occur for
a number of reasons. The most common of
these involve enzyme deficiencies, such as
lactose intolerance, which results from a lactase
deficiency.
Developing an eating strategy
It is important that the nutritional needs of the
travelling athlete are not left to chance. A clearly
identified strategy is an essential part of the
preparation process. For team sports, there
should be an overall team plan, but an individu-
alized programme should also be developed for
each team member to take account of individual
needs and preferences. The key elements of the
strategy are as follows.
Recommendations for a nutritional survival
plan include:
- think through your nutritional needs;
490 practical issues
- have a plan and a back-up plan;
- contact hotels and restaurants at your travel
destination and make appropriate arrangements; - be assertive in making plans and when order-
ing in restaurants; - before flights, order special airplane meals if
necessary; - request extra potatotes, bread, rice, pasta or
other carbohydrate-rich foods; - take food and drink with you.
Food appropriate for short trips includes: - breads, biscuits, bagels;
- muffins, cookies, pretzels;
- canned vegetables;
- bottled, canned or boxed fruit juices;
- canned fruit, dried fruits;
- bottled water;
- sports drinks;
- canned meal replacement;
- nuts, trail mix.
Where there are special nutritional require-
ments, particular care in planning ahead is neces-
sary. Favourite foods or drinks that are used in
training or that make up the pregame meal may
not be available. Vegetarian athletes may experi-
ence difficulty in some countries where their
needs may not be catered for.
Conclusion
Athletes are often expected to produce their best
performance in unfamiliar surroundings far
from home. Long-distance travel brings with it a
multitude of challenges and opportunities. In
ideal situations, a member of the sports staff
assumes responsibility for travel arrangements,
visa requirements, accommodation, equipment,
money, itinerary and nutritional needs. It is
important, however, that nutritional issues are
not left to chance. While veteran travellers most
often think of nutrition, the novice traveller may
be more likely to forget. A clear eating strategy,
well rehearsed in minor competitions closer to
home, should be developed. The input of appro-
priately qualified and experienced staff to the
development of this strategy is essential.- These can be obtained from: The Food Allergy
Network, 10400 Eaton Place, Fairfax, VA 22030–220,
USA; Tel.: 703-691-3179; Fax: 703-691-2713; or The
Information Centre for Food Hypersensitivity (LIVO),
PO Box 84185, 2508 AD, The Hague, The Netherlands;
Tel.: 703510893; Fax: 703547343.