As regards stress response, inflammation and muscular damage, it was seen that these were less in those subjects that undertook higher energy ingestion of macronutrients.

Finally, the best competition times were related to a greater proportion of carbohydrates and less of lipids in the diet.

From the data, Ms D?­az believes that the appropriate energy contribution, provided by sufficient amounts of macronutrients and micronutrients, is related to less inflammation and muscular damage and to higher performance in competition sports.

According to Ms D?­az, in the group studied, it would appear appropriate to harmonise energy needs with those of the macronutrients. Thus, increasing the consumption of cereals, dairy products, fruit, vegetables and lean meat around competition periods is recommendable.

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