The new recovery drink for athletes developed by DSM produces better average performance levels than a normal, sugar-based sports drink. These are the findings of a study carried out by NUTRIM, the Food and Toxicology Research Institute of the University of Maastricht (Netherlands). The recovery drink should speed up the replenishment of fuel reserves in the muscles following high-intensity exercise. This enables athletes to reach their optimum performance level faster and to perform at this level for longer. DSM will discuss with its partner in sport NOC*NSF the best use of the recovery drink by Dutch athletes during their preparations for the Olympic Games.
Dr Hans Keizer of NUTRIM, who along with Dr Eric van Breda headed the research into the effectiveness of the drink, tells us: “Our studies have shown that DSM’s recovery drink gives significantly higher total insulin production and a faster decrease of glucose levels in the blood. We also found a 5% better average performance level in athletes who had drunk the DSM recovery drink compared with those who had taken an ordinary, sugar-based sports drink.”
DSM uses the protein casein (a natural protein found in cow’s milk) in the production of the recovery drink. Casein contains components which have been shown in previous studies to reduce recovery time.
The new recovery drink is based on the addition of casein fragments to a sugar-containing drink. The uptake of the protein fragments stimulates insulin release in the body, as a result of which glucose is absorbed faster from the blood into the muscle cells. Once absorbed by the muscles, glucose is converted into glycogen, which acts as a muscle fuel. The faster this process takes place following high-intensity exercise, the faster athletes can perform again at their optimum level. Cutting the protein into fragments obviates the need for the protein to be digested; instead it is absorbed directly, and therefore quickly, into the body. Casein fragments have not previously been used because of their bitter taste. However, DSM has now developed an enzyme that can cleave casein proteins in such a way that the bitter taste is almost completely neutralized. So not only is the sports drink an extremely effective recovery drink, it is likely that athletes will also enjoy it for its taste.
DSM is currently working on the definitive formula for the recovery drink. DSM will also shortly discuss with its partner in sport NOC*NSF how best to use the recovery drink for athletes preparing for the Olympic Games.
“We aim to have the drink available by October,” says Sylvia de Jong, one of the DSM project managers for the recovery drink. Development of the recovery drink is taking place in Delft (Netherlands) at the DSM Food Specialties business group.
