The utility of resting levels of IGF-I and IGFBP-3 as markers of training status in elite athletes

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dc.contributor.authorBischler, Troy K.
dc.contributor.authorUniversity of Lethbridge. Faculty of Arts and Science
dc.contributor.supervisorCopeland, Jennifer
dc.date.accessioned2008-09-25T15:32:12Z
dc.date.available2008-09-25T15:32:12Z
dc.date.issued2007
dc.degree.levelMasters
dc.descriptionix, 105 leaves : ill. ; 29 cm.en
dc.description.abstractInsulin-like growth factor-I (IGF-I) and its principle binding protein (IGFBP-3) are believed to play a role in mediating the anabolic effects of exercise. The purpose of this study was to assess the effect of 4 months of training on IGF-I and IGFBP-3, and to determine if changes in IGF-I or IGFBP-3 were related to changes in training status. Twelve varsity swimmers (5 males, 7 females) were tested pre-season, and again after 8 and 16 weeks of training. Measures included: VO2 max, nutritional status, athletic performance, subjective symptoms of overtraining, and serum levels of IGF-I and IGFBP-3. There was no significant change across time in VO2 max, athletic performance, IGF-I or IGFBP-3. Resting IGFBP-3 was positively correlated to symptoms of overtraining at week 0 (p=0.017), however, this relationship did not persist at week 8 or 16. These findings can not confirm that resting levels of IGF-I and IGFBP-3 are sensitive markers of training status.en
dc.identifier.urihttps://hdl.handle.net/10133/651
dc.language.isoen_USen
dc.publisherLethbridge, Alta. : University of Lethbridge, Faculty of Arts and Science, c2007en
dc.publisher.departmentDepartment of Kinesiologyen
dc.publisher.facultyArts and Scienceen
dc.relation.ispartofseriesThesis (University of Lethbridge. Faculty of Arts and Science)en
dc.subjectDissertations, Academicen
dc.subjectExercise -- Physiological aspectsen
dc.subjectSomatomedinen
dc.subjectInsulin-like growth factor-binding proteinsen
dc.titleThe utility of resting levels of IGF-I and IGFBP-3 as markers of training status in elite athletesen
dc.typeThesisen
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