People with asthma have an 80% chance of experiencing exercised-induced asthma (EIA), an acute narrowing of the airway that causes difficulty in breathing.

About 10% of elite athletes, as well as 10% of the general population, are also afflicted with EIA, even if they’re not asthmatics.

The condition is usually treated with albuterol, an inhaler-dispensed medication that opens the airway and increases air flow to the lungs.

In a recent study, Indiana University researchers have discovered that ingestion of a large dose of caffeine—9 mg per kilogram of body weight—within an hour of exercise can reduce EIA symptoms. Smaller dosages of 3 to 6 mg caffeine per kilogram of body weight also reduced EIA symptoms like wheezing and coughing.

For someone weighing 150 pounds, 3 to 9 mg caffeine per kilogram of body weight equals around 205 to 610 mg of caffeine. As a reference, one cup of coffee contains 80 to 135 mg caffeine.

No additional benefit was noted when caffeine was combined with an albuterol inhaler, according to study coinvestigator Timothy Mickleborough, PhD, an IU associate professor of kinesiology.

He and his colleagues have also found that a diet high in fish oil and antioxidants and low in salt has the potential to reduce EIA severity and possibly decrease the need for drug therapy.

For Your Organic Bookshelf: Exercising Safely with Exercise-Induced Asthma

Our end-of-the-week recipe is a tasty salmon burger spiked with lemon zest and Dijon, married with crisp celery and green onions. Top it off with a savory, creamy dill sauce, and add some chunky slaw to round out the meal.

All of the ingredients should be available at your local natural and organic food store.

Salmon Burgers With Dill Sauce
Makes 2 servings

Salmon Burgers

1 6-ounce can pink salmon
1/4 cup finely chopped green onion
1/4 cup finely chopped celery
1/2 cup diced bread crumbs
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon grated lemon rind
2 hamburger buns

Dill Sauce

1/4 cup sour cream
1 cup finely sliced cucumber
1 teaspoon fresh dill
1 teaspoon finely chopped fresh mint
1/4 teaspoon garlic powder
Salt and pepper to taste

1. Combine salmon, green onion, celery, bread crumbs, egg, mustard and lemon rind. Mix well. Form into two patties. Chill one hour or until ready to cook.
2. In lightly greased skillet, cook burgers over medium-high heat 2 to 3 minutes on each side, until lightly browned.
3. For dill sauce, combine all ingredients; mix well.
4. Serve burgers on buns with sauce.

Recipe and photo courtesy of Bumble Bee Foods