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. 2024 Jul 13;78(9):757–764. doi: 10.1038/s41430-024-01470-4

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© The Author(s) 2024

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Fig. 3 — Energy expenditure (A), fat oxidation (C + B) and carbohydrate (CHO) oxidation (C + D) from baseline to 6 h post-ingestion of drinks: control (CON) and mycoprotein (MYC). Error bars depict SEM. Graph C shows substrate oxidation of CHO (circles) and fat (squares). Graphs B and D represent oxidation over 6 h and are split into thirds to represent three different postprandial time-periods; 0–120, 120–240 and 240–360 min. A significant effect of time was observed in all conditions for EE, CHO oxidation and fat oxidation (P < 0.0001). There was no significant difference between drinks for EE (P = 0.97), CHO oxidation (P = 0.52) or fat oxidation (P = 0.58).