Scientists studied how different foods affect skin temperature in athletes with disabilities. They used special cameras that detect heat to measure skin temperature after athletes ate meals with different amounts of carbs, protein, or fat, or after fasting overnight. The study found that carbohydrates and protein made skin temperature go up, while fat made it go down. This discovery is important because it shows that what athletes eat before testing or competition can affect the measurements doctors and coaches use to track their health and performance. Understanding these food effects helps make these measurements more accurate and reliable.

The Quick Take

  • What they studied: How different types of food (carbohydrates, protein, fat, or no food) affect skin temperature in athletes with disabilities, measured using special heat-detecting cameras
  • Who participated: Ten para-athletes (athletes with disabilities) who compete in track and field or powerlifting events
  • Key finding: Carbohydrates and protein increased skin temperature, while fat decreased it. The effect varied depending on the type of disability and which part of the body was measured.
  • What it means for you: If you’re an athlete or coach using heat cameras to monitor performance or injury risk, you should eat the same type of meal before each measurement to get accurate, comparable results. This helps ensure the readings reflect real changes in your body, not just what you ate.

The Research Details

This was a randomized crossover study, which means each of the 10 athletes participated in all four conditions (eating carbs, eating protein, eating fat, and fasting) at different times. The order was random so that the timing of each meal wouldn’t affect the results. Researchers used infrared thermography—special cameras that detect heat—to measure skin temperature at multiple times after each meal. They measured temperature in specific areas of the body that are important for their sports, like legs for runners and arms for powerlifters. The study carefully tracked other factors that might affect skin temperature, including the athletes’ age, body composition, and environmental conditions like humidity and room temperature.

Infrared thermography is increasingly used in sports medicine to detect early signs of injury, monitor training stress, and assess recovery. However, if what athletes eat before testing changes their skin temperature, it could give false readings and lead to wrong conclusions. This study shows that dietary standardization—having athletes eat the same thing before testing—is crucial for getting reliable, accurate measurements that truly reflect their physical condition.

This study was a well-designed randomized crossover trial, which is a strong research design. The small sample size (10 athletes) is a limitation, but it’s appropriate for this type of detailed physiological study. The researchers controlled for many variables that could affect results, including environmental factors. The study was registered in a clinical trials database, which adds credibility. However, results may not apply equally to all athletes or disabilities since the effects varied by disability type.

What the Results Show

The study found clear differences in how skin temperature responded to different meals. After eating carbohydrates, skin temperature increased by a small but measurable amount. Protein meals also increased skin temperature, though the exact amount varied depending on the athlete’s disability type. In contrast, fat-rich meals actually decreased skin temperature. These changes were measured in sport-specific body regions—the areas most important for each athlete’s sport. Overnight fasting (having no food) showed different effects than all three meal types, suggesting that the body’s response to food is distinct from its response to not eating.

The research also revealed that other factors influenced skin temperature responses. Age played a role—older athletes showed different temperature responses than younger ones. Environmental humidity was important too; higher humidity in the room affected how much skin temperature changed. The type of disability mattered significantly, meaning that athletes with different disabilities didn’t all respond the same way to the same meals. These findings suggest that skin temperature is influenced by a complex mix of factors, not just diet alone.

This appears to be one of the first studies to systematically examine how macronutrients (carbs, protein, fat) affect skin temperature measurements in athletes. While previous research has shown that diet affects metabolism and body temperature generally, this study is novel in showing specific macronutrient effects on skin temperature in sport-specific body regions. The findings align with what we know about how different nutrients are processed by the body—carbs and protein increase metabolic activity more than fat does—but this is the first time these effects have been carefully measured using infrared cameras in athletes.

The study included only 10 athletes, which is a small number. Results may not apply to all athletes, especially those with different types of disabilities not represented in this group. The study was conducted in a controlled lab setting, which may not reflect real-world conditions during actual competition or training. The researchers measured skin temperature at specific time points, but the full pattern of temperature changes over several hours wasn’t captured. Additionally, the study didn’t examine whether these temperature changes actually affect the usefulness of infrared thermography for detecting injury or monitoring performance—that would require a larger follow-up study.

The Bottom Line

If you use infrared thermography for athletic assessment or injury monitoring, standardize what athletes eat before testing. Have them eat the same meal at the same time before each measurement session. This is a practical, evidence-based recommendation with moderate confidence. Athletes should avoid testing immediately after eating different types of meals, as this can create false variations in readings. For coaches and sports medicine professionals, document what athletes ate before testing and keep it consistent.

This research is most relevant to coaches, athletic trainers, sports medicine doctors, and athletes with disabilities who use infrared thermography for performance monitoring or injury detection. It’s particularly important for para-athletes in track and field and powerlifting. General fitness enthusiasts using consumer-grade thermal cameras should also be aware that meal timing and type can affect readings. This is less relevant to people not using thermal imaging for health or performance monitoring.

The effects on skin temperature appear immediately after eating—the study measured changes within minutes to hours after meals. However, the practical benefit of standardizing meals (getting more accurate and reliable measurements) would be noticed over weeks and months of consistent testing, as coaches and athletes see more reliable, comparable data across multiple sessions.

Want to Apply This Research?

  • If using an app that tracks thermal imaging or performance metrics, log what you ate and when before each measurement session. Record: meal type (carbs/protein/fat dominant), time eaten, and time of measurement. Track whether your skin temperature readings are more consistent when you eat the same meal before testing.
  • Establish a pre-testing meal routine: eat the same standardized meal 1-2 hours before any infrared thermography assessment. This could be a specific snack or meal that becomes your ’testing protocol meal.’ Set a reminder in your app to eat this meal before scheduled testing sessions.
  • Over 4-8 weeks, compare your skin temperature readings when you follow the standardized meal protocol versus when you don’t. Track consistency and variability in readings. Use the app to note which meals led to more stable, reproducible measurements. This helps you identify your personal optimal pre-testing nutrition routine.

This research is preliminary and involves a small group of para-athletes. The findings may not apply to all individuals or disabilities. Infrared thermography should only be used for health or performance assessment under professional guidance. If you’re an athlete or have a disability, consult with your doctor, coach, or sports medicine professional before making changes to your pre-testing nutrition or training routine based on this research. This study shows correlation between diet and skin temperature but does not prove that dietary changes will improve your athletic performance or injury prevention. Always work with qualified healthcare providers for personalized medical advice.