This review examines the evolving nutritional strategies and physiological demands of professional road cycling, focusing on the shift towards high carbohydrate intake.
Recent data indicates that elite cyclists have increased “on-bike” fueling from 60 g/hr to 90–120 g/hr to meet the rising intensity of modern racing. This high-carbohydrate approach is essential for maintaining energy balance and supporting glycogen restoration across demanding multi-day stage races like the Grand Tours.
The research emphasises individualised plans tailored to a rider’s specific role, body mass, and the unique environmental conditions of the course.
Additionally, the text explores body mass manipulation through low-fiber diets and the logistical importance of specialised performance staff, such as team chefs and nutritionists. Ultimately, the sources highlight how precise macronutrient periodisation and advanced fueling techniques have become critical determinants of success in the sport.
Full citation: UCI Sports Nutrition Project: Race Nutrition for Road Cycling
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