PURPOSE:To investigate the effect of the glycemic index (GI) of pre-exercise snack bars on substrate utilization during subsequent moderate intensity exercise. METHODS:Fourteen male participants (Age: 27 ± 5 yr; BMI: 22.5 ± 2.7 kg m(-2); [Formula: see text]: 48.7 ± 6.1 mL kg(-1 )min(-1)) completed two trials in a randomized and counterbalanced crossover design. Two iso-caloric snack bars with different GI values (20, LGI versus 68, HGI) were provided to the participants. Ninety minutes later, all participants completed 45 minutes of ergometer cycling at 65% [Formula: see text]. Substrate utilization was measured using indirect calorimetry. RESULTS:During exercise, higher fat oxidation and lower carbohydrate (CHO) oxidation were observed in the LGI trial (LGI versus HGI: CHO, 87.3 ± 20.1 versus 99.2 ± 19.0 g, p < 0.05; Fat, 15.0 ± 5.8 versus 9.7 ± 7.0 g, p < 0.05). CONCLUSION:Compared with an iso-caloric HGI snack bar, pre-exercise LGI snack bar consumption may facilitate a shift of substrate utilization from CHO to fat during subsequent moderate intensity exercise.

译文

目的:研究运动前零食的血糖指数(GI)对后续中等强度运动过程中底物利用率的影响。
方法:十四名男性参与者(年龄:27±±5 yr; BMI:22.5±±2.7 kg m(-2); [公式:见正文]:48.7±±6.1 mL kg(-1)min(-1)完成两项试验在随机和平衡的分频设计中。为参与者提供了两个具有不同GI值的等热量快餐棒(20,LGI对68,HGI)。九十分钟后,所有参与者完成了45分钟的测功机骑行,速度为65%[公式:参见文字]。使用间接量热法测量底物利用率。
结果:在运动过程中,LGI试验观察到较高的脂肪氧化和较低的碳水化合物(CHO)氧化(LGI与HGI:CHO,87.3±±20.1 vs 99.2±±19.0μg,p <0.05;脂肪15.0±±5.8与9.7±±7.0 g,p <0.05。
结论:与等热量的HGI小吃棒相比,运动LGI小吃棒的消费可能有助于在随后的中等强度运动中将底物利用率从CHO转换为脂肪。

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