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Addition of sodium alginate and pectin to a carbohydrate-electrolyte solution does not influence substrate oxidation, gastrointestinal comfort, or cycling performance

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journal contribution
posted on 03.02.2020, 11:59 by Stephen MearsStephen Mears, James Worley, George S Mason, Carl Hulston, Lewis JamesLewis James
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 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.

History

School

  • Sport, Exercise and Health Sciences

Published in

Applied Physiology, Nutrition, and Metabolism

Volume

45

Issue

6

Pages

675 - 678

Publisher

NRC Research Press

Version

AM (Accepted Manuscript)

Rights holder

© The Authors

Publisher 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-2019-0802

Publication date

2020-01-22

ISSN

1715-5312

eISSN

1715-5320

Language

en

Depositor

Dr Stephen Mears Deposit date: 3 February 2020