Mears_APNM_all v2 accepted.pdf (368.64 kB)
Addition of sodium alginate and pectin to a carbohydrate-electrolyte solution does not influence substrate oxidation, gastrointestinal comfort, or cycling performance
journal contribution
posted on 2020-02-03, 11:59 authored by Stephen MearsStephen Mears, James Worley, George S Mason, Carl Hulston, Lewis JamesLewis JamesEight 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 cycling at 55% Wmax followed by a ~20 min time trial. V̇O2, V̇CO2 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 bullet: • Inclusion of sodium alginate and pectin in a carbohydrate drink does not influence blood glucose, substrate oxidation, gastrointestinal comfort or performance in cyclists.
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School
- Sport, Exercise and Health Sciences
Published in
Applied Physiology, Nutrition, and MetabolismVolume
45Issue
6Pages
675 - 678Publisher
NRC Research PressVersion
- AM (Accepted Manuscript)
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© The AuthorsPublisher statement
This paper was accepted for publication in the journal Applied Physiology, Nutrition, and Metabolism and the definitive published version is available at https://doi.org/10.1139/apnm-2019-0802Publication date
2020-01-22ISSN
1715-5312eISSN
1715-5320Publisher version
Language
- en
Depositor
Dr Stephen Mears Deposit date: 3 February 2020Usage metrics
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