By Robert Grabko, R.P.F.T., B.S.

Asthma and Nutrition
Athletes with asthma are encouraged to monitor what they eat because of the link between food and allergies. There are a number of common foods that can cause allergic asthma. Many contain sulfite, a sulfur-based preservative that is used to prevent food spoilage or inhibit the growth of microorganisms.

Sulfite can be found in such foods as processed potatoes, shrimp and dried fruit. Beverages such beer and wine also have a sulfite preservative. One can develop sensitivities to sulfites at any point in his or her life; the triggers are unknown. Athletes with asthma should monitor sulfite-containing products for adverse effects and avoid them once identified.

Hydration
Proper hydration is important for all athletes. The athlete with asthma faces an increased risk of dehydration because of the link to airway tightening. Airway drying and cooling, which occurs with sudden increases in breathing, stimulates airway tightening. Keeping vocal folds and the airway hydrated before, during and following workouts and competition can help to manage asthma.

While there are no studies to determine the proper amount of water to drink before workouts and in competition, the general rule is to stay well-hydrated two to three days prior to competition and to drink water up to an hour prior to, and throughout the event.

Proper nutrition and hydration are key components of a non-medication plan to asthma management. For more information, refer to additional Athletes with Asthma resources on this site.