professionals athlete must exercise at high intensity with restricted rest times between attempts ; thus recovery methods in sport can aid athletes to improve performance in competitions . in order to enhancement function , a kind of post - exercise recovery interventions are frequently utilized to improve recovery from training time .
the composition and timing of nutrient intake can considerably impact recovery from severe exercise.[36 ] some appearance of recovery , including reduced muscle damage and boosted performance can be magnified by nutritional intervention , carbohydrate ( cho)-electrolyte drink beverage intake .
the beverages are generally utilized throughout and after exercise , ranging from bottled water to cho - electrolyte replacement drinks .
beverages can aid in quick restoration of performance , blood sugar and muscle glycogen if used instantly after exercise .
post - exercise recovery drink have underlined on timing , type of beverage , macro- and micro - nutrient content ( calories , cho and protein ( pro ) , mineral , and vitamins).[914 ] recent research suggests that a cho - pro ) beverage consumed after exercise may satisfyingly affect the exercise recovery .
therefore , composition of pro to cho in beverages can enhance performance and recovery between exercise sessions with a short recovery period .
chocolate milk is as a popular and easily available drink among children and adults and is proposed to be effective .
karp et al . have shown that chocolate milk is an effective recovery drink after exercise in comparison with cho replacement drink and fluid replacement drink .
another study , reported that post - exercise chocolate milk consumption is as effective as a cho beverage .
examined effects of chocolate milk consumption on markers of pro turnover , muscle glycogen , and performance during recovery from endurance exercise , and observed beneficial effects of chocolate milk compared to the cho only beverage .
dough , a yogurt - based , salty drink popular and non - alcoholic beer are two other famous drinks in iranian diet .
dough is a low - cho high - pro drink , which has a high amount of electrolytes like sodium ( usually 0.8 - 1 g/100 g ) and high calcium while non - alcoholic beer is a high - cho low - pro with vitamin b , c , and mineral .
although these beverages are highly consumed by professional athletes , their effect on post - exercise recovery is not assessed yet . in present study
, we tried to evaluate the effects of different beverage consumption on recovery time , performance , lipids profile , inflammatory biomarkers after rast test in iranian professional taekwondo athletes .
this study was conducted as repeated measures crossover design with 22 men taekwondo player ( mean  sd : age 23.8  2.7 years ; stature 173.7  4.3 cm ; bmi 24.02  0.92 ) .
, all subjects were informed of all procedures of the study and signed an informed consent .
participants were asked to refrain from exercise 24 h before trial initiation and to sustain their customary physical activity and dietary patterns .
participants were asked to fill a  food recall  for 1 day before intervention .
subjects completed standard protocol running - based anaerobic sprint test ( r.a.s.t ) , after a self - determined warm - up for 10 min .
participants concluded after protocol blood lactate was determined by lactometer ( scout ) so that immediately and 1 h posterior r.a.s.t protocol received no.1 beverage .
subjects spend 2 h recovery periods . finally , after 2 h recovery time , blood sample were obtained .
second and third sessions trial were similar to prior trial , separated by at least 4 days , instead of no . 1 beverage , participants received no.2 and no.3 beverages .
the subjects were also asked to replicate their diet and activity in during study period .
experimental trial data were analyzed using a simple repeated - measures analysis of variance ( anova ) .
simple contrasts were planned a priori in the case of a significant main effect , and dough was the reference category . within group comparisons
analyses were performed with the spss version 16 ( spss inc , chicago , il ) statistical package .
experimental trial data were analyzed using a simple repeated - measures analysis of variance ( anova ) .
simple contrasts were planned a priori in the case of a significant main effect , and dough was the reference category . within group comparisons
analyses were performed with the spss version 16 ( spss inc , chicago , il ) statistical package .
results showed that average pre- and post - recovery in crp for dough has significantly decreased ( p < 0.05 ) , while for cho drink and non - alcoholic beer were not statistically significant .
moreover , the mean pre- and post - recovery in vo2max for dough and non - alcoholic beer significantly increased , but for other beverages , there was no significant difference ( p > 0.05 ) .
about mean pre- and post - recovery in ldl and hdl were no significant differences in all three beverages .
however , there were no other within - subject differences for any of the other variables measured , including hdl , ldl , vo2max [ table 1 ] .
plasma concentrations of inflammatory , profile lipids and performance markers before and after ingestion of beverage in addition , no significant different ( p > 0.05 ) in dietary intake ( kcal , cho , pro , fat ) were observed between three treatment periods [ table 2 ] .
mean composition of subjects diets ( total kilo - calories ) , for the 24-h period prior to each trial
the aim of this study was to assess the effects of three beverages consumed during recovery from rast test on inflammatory biomarkers , lipids profile and performance in iranian professional taekwondo player athletes . in this study ,
the serum crp levels in dough treatment was reduced more than non - alcoholic beer , whereas , in cho fluid treatment was increased . however , there was no difference in lipids profile , among groups . on the other hand , vo2max increased in dough and non - alcoholic beer treatments , but not in cho fluid group . on the one hand , in a study carried out by agerbaek et al . on a total of 58 healthy , non - fat men ,
it was concluded that 6-week intervention with fermentative product of milk caused a significant decrease in ldl ; however , hdl in the both groups of placebo and intervention showed no changes . on the other hand , in a time - frame study carried out by demosthenes et al .
, on a total of 1514 men and 1528 women who use dairy products including milk , cheese , and yogurt , it was figured out that the diet containing dairy products has no relation to the level of hdl . furthermore , in another study , 34 women were using yogurt or fermentative milk during 4 weeks and the results showed that dairy products cause a decrease in the level of ldl .
in fact , the observations were parallel with the results of the current study and it showed that using yogurt drink causes a significant decrease in the level of ldl . out of the possible reasons for the resemblance in these results , it can be pointed that there was no differences in the ingredients of yogurt and yogurt drink of which calcium and vitamin d cause a decrease in ldl . whereas , other studies showed different results ; for instance , in a cross 3-period , 7-week study done upon 29 healthy women , intervention with yogurt caused an increase in hdl but upon ldl no impact was noticed . in another study carried out by mcnamara et al . , the 3-week effect of yogurt intervention on 18 men were investigated and the results showed that yogurt had no effect on lipids profile .
the period of study and the subjects were the possible reasons for conflicting results of above mentioned studies with the current study . in cross - sectional study
done on 3042 men and women using dairy products , the results showed that dairy intake causes a significant decrease in the level of crp .
the study had the same results as those of the present study and its possible reasons are : the presence of pro of high - quality , riboflavin , genjoged linolenic acid that might be effective on biomarkers .
whereas , in a study , van meijl investigated the impact of dairy intake on 35 fat or overweight volunteers during 8 weeks , and he noticed no impacts upon the prominent factors .
supplementation with drinking milk during 12 weeks had no significant impacts on crp and il-6 in those suffering from high blood pressure .
it must be taken into account that these studies have not been planned to show the effect of dairy products on prominent biomarkers . in a study done by jimenez - flores on 35 athletic university students , the effects of two supplements namely milk of high - pro and trade supplement of high - cho were compared and the results showed that the athletic performance of those using milk supplement is more than that of those using cho supplement . in another study , cacao milk intake by 9 athletes in 2 competitions as far as 1 week caused significant decrease in their athletic performance and recovery . in a cross - sectional study done by choi on 9948 subjects , it was figured out that cho has a reverse relation with the amount of hdl plasma without taking fat intake and energy into account .
additionally , in another cross - sectional study upon 2157 american teenagers , the reverse relation of cho with the level of hdl and the positive relation with the level of plasma were not seen . in a study done by aeberli et al .
, the results obtained from a 6-period , 3 week interference upon 29 volunteers showed that cocas sweeten cause an increase in ldl plasma .
these results are different from the findings of the current study and the period of study and ingredients present in non - alcoholic beer containing vitamin b are effective upon the results .
studied seven athletic persons and no differences was seen in the level of crp plasma between two groups using cho drink and coca based pro drink after their exercises . in another study done upon 18 healthy non - sports men , the results obtained from two groups using placebo and cho showed no changes in the level of crp
however , in another study the levels of crp during using coca sweeten showed a significant increase . in a study done by fallowfield upon 12 athletic men and 4 athletic women , the group using electrolyte - cho solution noticed a significant progress in its performance during 4 h after recovery .
in another study done upon 18 athletic men and athletic women during 2 weeks , the solution containing cho and sodium showed a more significant increase in their performance during the activity of resisting exercise than the other solutions selected by athletes themselves . concerning the results of abovementioned studies , the similar ingredients present in non - alcoholic beer , the period as well as the plan of study , and the subjects might have been effective on the sameness of the results . however , in a study done by price and cripps , 9 athletic men used glucose , bicarbonate sodium and placebo and no differences in their athletic performance was seen.[3840 ] this study suggests that dough was effective in reducing ldl and reducing inflammatory biomarkers including crp with little effect on performance in subjects .
these findings further support the effectiveness of dough as a potential recovery aid for athletes between intense workouts .
the strength of this study is since no study has been conducted on the effects dough consumption . on the other hand , in this study ,
the limitation of this study is not measuring other factors especially electrolyte and mineral contents .
one another limitation of this study was as a result , further research is needed to clarify these findings .
this study suggests that dough was effective in reducing ldl and reducing inflammatory biomarkers including crp with little effect on performance in subjects .
these findings further support the effectiveness of dough as a potential recovery aid for athletes between intense workouts .
 background : after exercise , recovery is very essential in professional sport . 
 athletes use sport beverages to enhance endurance and physical performance . 
 the purpose of this study was to examine the effects of dough versus non - alcoholic beer and carbohydrate ( cho ) fluid on performance , lipids profile , inflammatory biomarkers after running - based anaerobic sprint test ( r.a.s.t ) in taekwondo players.methods:this study was conducted as repeated measures crossover design with 22 men taekwondo player . 
 subjects completed standard protocol r.a.s.t so that immediately and 1 h posterior r.a.s.t protocol received number 1 beverage . subjects spend 2 h recovery periods . second and third sessions trial were similar to prior trial , separated by at least 4 days , instead of number 1 beverage , participants received number 2 and number 3 beverage.results:data showed that average pre- and post - recovery in c - reactive protein ( crp ) or dough significantly decreased ( p < 0.05 ) , while for cho drink and non - alcoholic beer , were not statistically significant . 
 moreover , the mean pre- and post - recovery in vo2 max for dough and non - alcoholic beer significantly increased , but for other beverages , there was no significant difference ( p > 0.05 ) . 
 about mean pre- and post - recovery in low density lipoprotein ( ldl ) and high density lipoprotein ( hdl ) there were no significant differences in all three beverages . besides , amount of crp was significant between three beverages ( p < 0.05 ) . 
 there were no other within - subject differences for any of the other variables measured , including hdl , ldl , and vo2max . 
 in addition , no significant different ( p > 0.05 ) in dietary intake were observed between three treatment periods.conclusions:dough was effective in reducing ldl and reducing inflammatory biomarkers including crp with little effect on performance in subjects . 
INTRODUCTION
METHODS
Statistical analysis
RESULTS
DISCUSSION
CONCLUSION