What Do Professional Eaters Eat Before a Competition?

December 9, 2025 •

3 min read

Competitive eaters do not feast on burgers and fries in the days leading up to a contest; in fact, the opposite is true. The strategy for what do professional eaters eat before a competition involves rigorous training with low-calorie, high-volume foods and a specific, carefully planned diet to maximize stomach capacity and performance.

Quick Summary

Competitive eaters manipulate their diets and hydration strategies in the days and hours leading up to a contest to stretch their stomachs and avoid digestive issues. This preparation includes consuming large volumes of low-calorie liquids and foods, strategically fasting, and avoiding high-fiber or fatty meals that could slow them down.

Key Points

Strategic Fasting: Professional eaters often fast for up to 24 hours before a competition to empty their digestive system, preventing bloating and discomfort during the event.
Volume Training: Weeks or months before a contest, eaters train by consuming large quantities of low-calorie liquids like water and foods like cabbage to stretch their stomach capacity.
Dietary Restrictions: Leading up to a competition, high-fiber foods, dairy products, and fats are strictly avoided because they are difficult to digest and can hinder performance.
Hydration Tactics: Specific hydration strategies are used to maintain stomach distention, which can include drinking gallons of water or diet soda in a short period.
Lean Physique: Maintaining a low body fat percentage, known as the "belt of fat" theory, is thought to be beneficial as it allows for greater stomach expansion.

The world of competitive eating requires more than just a large appetite; it's a sport demanding strategic preparation, focusing on what professional eaters consume before a competition to enhance stomach capacity, speed, and comfort. Contrary to popular belief, pre-contest regimens are meticulously planned, often involving specific diets and liquids for a physiological advantage.

Long-term preparation: Weeks leading up to the event

Weeks or months before a major contest, many professional eaters engage in specific training diets aimed at increasing stomach elasticity and tolerance for large food and liquid volumes. This differs from standard athletic training focused on energy and muscle recovery.

Volume training and hydration

A key aspect of preparing is consuming significant amounts of low-calorie, high-volume foods and liquids. Some veteran eaters have been known to drink gallons of water daily and consume foods like boiled cabbage for weeks to stretch their stomachs. This practice helps in desensitizing the stomach's stretch receptors, which otherwise signal fullness.

Maintaining a lean physique

Many top competitive eaters maintain a low body fat percentage and remain physically fit. This aligns with the "belt of fat" theory, suggesting that excess abdominal fat can limit stomach expansion. A lean body provides more physical space for the stomach to distend during competition, which is why many professional eaters incorporate regular exercise into their routine.

The final 24-48 hours before the contest

As the competition nears, the diet becomes more strategic and restrictive to clear the digestive system and prepare the body.

Fasting: Many competitive eaters fast for up to 24 hours to ensure an empty system, preventing discomfort or bloating during the event.
Targeted Hydration: Some competitors focus on specific hydration, consuming controlled volumes of water or low-calorie drinks to maintain stomach stretch without heavy food.
Avoiding High-Fiber Foods: Foods high in fiber, such as broccoli and beans, are avoided due to their slow digestion, which can cause gas, cramping, and bloating detrimental to performance.
Limiting Dairy and Fat: Rich, fatty foods and dairy are also excluded as they digest slowly and can lead to sluggishness and stomach upset. The goal is a pre-contest meal that clears the digestive tract quickly.

Comparing pre-contest diets: Professional vs. Amateur

The table below highlights the differing approaches between professional and amateur competitive eaters:


Aspect	Professional Competitive Eater	Amateur Contestant
Long-Term Training	Regular practice with high-volume, low-calorie foods and water to stretch the stomach.	No specific training; relies on natural appetite.
24-Hour Prep	Fasting for up to 24 hours to clear the system.	Indulges in favorite, often heavy, foods thinking it will help.
Final Hours	Consumes only water, diet soda, or small amounts of low-fiber fruit to maintain stomach stretch.	Arrives with a full stomach, feeling bloated from previous meals.
Food Choices	Avoids high-fat, high-fiber, and spicy foods.	No dietary restrictions; eats whatever they want.
Hydration	Strategic water loading and consumption of specific fluids during the contest.	Drinks large amounts of water impulsively, which can cause cramping.
Physical State	Arrives lean and well-rested, with a relaxed, expandable stomach.	Arrives bloated, sluggish, and often unprepared for the physical demands.

Conclusion

What professional eaters eat before a competition is a calculated strategy of fasting, hydration, and specific food choices, rather than indiscriminate feasting. Their regimen is designed to expand and prepare the body for an extreme physical challenge. This includes long-term training with volume and water, followed by short-term fasting and avoiding foods that hinder performance. This preparation, along with specialized eating techniques, is crucial to their ability to consume vast quantities, highlighting competitive eating as a sport that is mentally and physically demanding, not merely an act of gluttony. For more information on the sport, including competitors and history, visit the Major League Eating website.

Frequently Asked Questions

Professional eaters fast before a competition to clear their digestive system completely. An empty system prevents bloating and allows the stomach maximum capacity to expand during the contest without being hindered by undigested food.

They train by consuming large volumes of low-calorie, bulky foods such as boiled cabbage, watermelon, or large quantities of water. These items stretch the stomach without adding a significant caloric load, helping the eater get used to the sensation of fullness.

Water training can be very dangerous if not done correctly. Consuming excessive amounts of water can be life-threatening and lead to water intoxication. Organizations like the IFOCE strongly advise against training without professional supervision.

High-fiber foods, like beans and broccoli, are avoided because they require significant time and energy to digest. This can cause gas, bloating, and cramping during a contest, which is detrimental to performance.

Yes, many competitive eaters maintain a lean physique. The 'belt of fat' theory suggests that excess fat around the abdomen can limit the stomach's ability to expand, so a leaner frame provides more room for distention.

Liquid is used strategically for hydration and stomach stretching. Competitors may consume large volumes of water or diet soda to practice expanding their stomach, and also use liquids during the contest to help lubricate and wash down food.

By fasting and avoiding problem foods in the 24-48 hours prior, their digestive tract is cleared. This, combined with controlled liquid intake, ensures they can process the large volume of food consumed during the competition with minimal gastrointestinal issues.