Sports drinks are formulated to provide fluid, facilitating drinking, essential electrolytes and carbohydrate replacement for an optimal thermoregulation and to maximize exercise performance. Isomaltulose, for its slow rate of hydrolysis and low glycaemic index (Lina et al., 2002), and for the characteristics of fructose, its component, with increased fluid and solute absorption in the small intestine and increased exogenous oxidation (Johnson and Murray, 2010), could improve the duration of exercise. The aim of this study was to test, with a trial to exhaustion, one commercial sport drink with these elements. Methods Twenty young subjects performed, not knowing the aim of the test and not seeing the clock, two separate trials at exhaustion on a cycle ergometer, at a fixed power 10% higher than their Lactate Threshold, during which they could drink ad libitum, in a random order, plain water or a commercial sport beverage (H3OPro©), with electrolytes, isomaltulose, vitamins B and C. Heart rate, blood lactate, time to exhaustion and drunk fluid were measured at the end of the trial. Paired Student-t test were performed. Results When subjects could drink H3OPro© they drunk more (505 vs 361ml; p=0.031), cycled longer (40’24’ vs 32’57’; p=0.005) and reached a lower blood lactate (4.9 vs 5.5mM) than with plain water. Discussion A beverage, like the one tested, that helps drinking more fluid can maintain euhydration and, therefore, optimal thermoregulation. A moderate and balanced concentration in the ingested fluid of essential electrolytes enhances both water absorption and retention (Wendt et al. 2007). A sound carbohydrate formulation provides useful fuel for muscles but, according to blood lactate values, and differently from other studies (Achten et al., 2007), fat oxidation seemed to be higher and carbohydrate oxidation lower with H3OPro© than with water. This could be probably due to the presence of isomaltulose that, as previously showed (West et al. 2011; Achten et al. 2007), can lower carbohydrate and enhance lipid oxidation rates during the later stages of exercise. Consuming a well balanced sport beverage can significantly improve duration of exercise in cycling
EFFECT OF A SPORT DRINK WITH ELECTROLYTE AND ISOMALTULOSE ON TIME TO EXHAUSTION AT AN INTENSITY ABOVE ANEROBIC THRESHOLD
DE ANGELIS, Marco;
2012-01-01
Abstract
Sports drinks are formulated to provide fluid, facilitating drinking, essential electrolytes and carbohydrate replacement for an optimal thermoregulation and to maximize exercise performance. Isomaltulose, for its slow rate of hydrolysis and low glycaemic index (Lina et al., 2002), and for the characteristics of fructose, its component, with increased fluid and solute absorption in the small intestine and increased exogenous oxidation (Johnson and Murray, 2010), could improve the duration of exercise. The aim of this study was to test, with a trial to exhaustion, one commercial sport drink with these elements. Methods Twenty young subjects performed, not knowing the aim of the test and not seeing the clock, two separate trials at exhaustion on a cycle ergometer, at a fixed power 10% higher than their Lactate Threshold, during which they could drink ad libitum, in a random order, plain water or a commercial sport beverage (H3OPro©), with electrolytes, isomaltulose, vitamins B and C. Heart rate, blood lactate, time to exhaustion and drunk fluid were measured at the end of the trial. Paired Student-t test were performed. Results When subjects could drink H3OPro© they drunk more (505 vs 361ml; p=0.031), cycled longer (40’24’ vs 32’57’; p=0.005) and reached a lower blood lactate (4.9 vs 5.5mM) than with plain water. Discussion A beverage, like the one tested, that helps drinking more fluid can maintain euhydration and, therefore, optimal thermoregulation. A moderate and balanced concentration in the ingested fluid of essential electrolytes enhances both water absorption and retention (Wendt et al. 2007). A sound carbohydrate formulation provides useful fuel for muscles but, according to blood lactate values, and differently from other studies (Achten et al., 2007), fat oxidation seemed to be higher and carbohydrate oxidation lower with H3OPro© than with water. This could be probably due to the presence of isomaltulose that, as previously showed (West et al. 2011; Achten et al. 2007), can lower carbohydrate and enhance lipid oxidation rates during the later stages of exercise. Consuming a well balanced sport beverage can significantly improve duration of exercise in cyclingPubblicazioni consigliate
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