1. Addition of sodium alginate and pectin to a carbohydrate-electrolyte solution does not influence substrate oxidation, gastrointestinal comfort, or cycling performance
- Author
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Stephen A. Mears, George S Mason, Carl J. Hulston, James Worley, and Lewis J. James
- Subjects
Adult ,Blood Glucose ,Taste ,food.ingredient ,Pectin ,Alginates ,Physiology ,Endocrinology, Diabetes and Metabolism ,Electrolyte ,Athletic Performance ,Beverages ,Electrolytes ,03 medical and health sciences ,0302 clinical medicine ,food ,Physiology (medical) ,Exercise performance ,Dietary Carbohydrates ,Humans ,Food science ,Sodium alginate ,Nutrition and Dietetics ,Chemistry ,Substrate (chemistry) ,030229 sport sciences ,General Medicine ,Carbohydrate ,Bicycling ,Gastrointestinal Tract ,Pectins ,Cycling ,Oxidation-Reduction - Abstract
Eight well-trained cyclists ingested 68 g·h−1 of a carbohydrate-electrolyte solution with sodium alginate and pectin (CHO-ALG) or a taste and carbohydrate type-matched carbohydrate-electrolyte solution (CHO) during 120 min of cycling at 55% maximal power followed by an ∼20 min time trial. Oxygen uptake, carbon dioxide production, blood glucose concentration, substrate oxidation, gastrointestinal symptoms, and time trial performance (CHO-ALG: 1219 ± 84 s, CHO: 1267 ± 102 s; P = 0.185) were not different between trials. Novelty Inclusion of sodium alginate and pectin in a carbohydrate drink does not influence blood glucose, substrate oxidation, gastrointestinal comfort, or performance in cyclists.
- Published
- 2020
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