Weight making

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As weight Make , Abschwitzen or boiling the fast induced weight loss is called an athlete before weighing to the weight limit of a weight class observed a sport.

In sports with different weight classes ( boxing , wrestling , judo , karate , etc., weightlifting and lightweight rowing ) is weight Make practiced to have supposedly greater chance of success if a start in a lighter weight class. The most common methods for short-term weight loss are the almost complete renouncement of the intake of fluids, an artificially induced extreme sweating through long saunas or endurance exercise in non-breathable winter clothing as well as the intake of diuretics , which are now classified as doping agents and are forbidden. Even in the hours before the weigh-in, additional fluid is often secreted through the sweat through gentle movement with warm clothing .

In particular, the rapid dehydration of the body is health-threatening to life-threatening. The main risks are:

  • Drop in blood pressure
  • Increase in resting and exercise heart rate
  • Decrease in stroke volume
  • Release of catecholamines
  • Reduced kidney blood flow with the risk of temporary kidney dysfunction
  • reduced blood flow to the muscles with a decrease in performance
  • reduced thermoregulation with the risk of heat damage

In addition to health risks, excessive weight gain is also accompanied by a measurable decrease in performance in competition. A short-term loss of up to 4% of body mass (2.3 kg to 2.8 kg) within 24 hours can be compensated for with aggressive rehydration after weighing, as well as carbohydrates and sodium . If you lose more weight, on the other hand, there can be a dramatic loss of performance that cannot be avoided even through fluid and food intake. In an experiment financed and published by the Federal Institute for Sports Science , there was even a weight reduction of about 6%, whereby it was only established that this was international practice and should be accompanied by a doctor.

The American University Sports Association (NCAA) requires that wrestlers must not lose more than 1.5% of body weight in a week due to the health risks.

See also

Individual evidence

  1. ↑ K.-M. Braumann, A. Urhausen: Weight making . In: German magazine for sports medicine . tape 53 , no. 9 , 2002, p. 254–255 ( online [PDF; accessed January 14, 2016]).
  2. ^ GJ Slater, AJ Rice, K. Sharpe, D. Jenkins, AG Hahn: Influence of Nutrient Intake after Weigh-In on Lightweight Rowing Performance . In: Medicine & Science in Sports & Exercise . tape 39 , no. 1 , 2007, p. 184–191 ( online [accessed January 14, 2016]).
  3. ^ Peter WR Lemon: Improving Performance With Nutrition . In: Volker Nolte (Ed.): Rowing Faster . 2nd, expanded edition. Human Kinetics, Champaign 2011, ISBN 978-0-7360-9040-7 , pp. 185-186 .
  4. ↑ D. Reljic, K. Dickau, E. Hässler, J. Jost, B. Friedmann-Bette: Effects of rapid weight reduction to start in a lower weight class (weight gain) on fluid, electrolyte and vitamin balance in boxers . In: BISp yearbook . tape 23 , 2010, p. 1–5 ( online [PDF; accessed January 14, 2016]).
  5. ^ AC Utter: The new National Collegiate Athletic Association wrestling weight certification program and sport-seasonal changes in body composition of college wrestlers . In: Journal of Strength & Conditioning Research . tape 3 , 2001, p. 296-301 ( online [accessed January 10, 2016]).