Table 2.
Carbohydrate (CHO) and fat oxidation rates and RER during steady-state exercise.
| Time (min) | |||||
|---|---|---|---|---|---|
| 5 | 15 | 25 | 35 | 45 | |
| CHO Oxidation (g·min−1) | |||||
| Control | 2.8 ± 0.3 | 2.6 ± 0.3 | 2.5 ± 0.4 | 2.6 ± 0.3 | 2.7 ± 0.3 |
| Pre-Sago | 2.8 ± 0.4 | 2.6 ± 0.3 | 2.8 ± 0.4 | 2.9 ± 0.4 | 2.8 ± 0.3 |
| Dur-Sago | 2.3 ± 0.1 | 2.4 ± 0.2 | 2.4 ± 0.2 | 2.4 ± 0.2 | 2.6 ± 0.5 |
| Fat Oxidation (g·min−1) | |||||
| Control | 0.2 ± 0.1 | 0.3 ± 0.1 | 0.4 ± 0.1 | 0.4 ± 0.1 | 0.4 ± 0.1 |
| Pre-Sago | 0.2 ± 0.1 | 0.4 ± 0.1 | 0.3 ± 0.1 | 0.2 ± 0.1 | 0.4 ± 0.1 |
| Dur-Sago | 0.4 ± 0.1 | 0.4 ± 0.1 | 0.5 ± 0.1 | 0.5 ± 0.1 | 0.3 ± 0.1 |
| RER | |||||
| Control | 0.94 ± 0.02 | 0.93 ± 0.02 | 0.92 ± 0.01 | 0.93 ± 0.02 | 0.91 ± 0.02 |
| Pre-Sago | 0.94 ± 0.01 | 0.95 ± 0.02 | 0.94 ± 0.01 | 0.94 ± 0.02 | 0.94 ± 0.02 |
| Dur-Sago | 0.92 ± 0.01 | 0.93 ± 0.02 | 0.92 ± 0.02 | 0.92 ± 0.01 | 0.92 ± 0.03 |
Data are presented as mean ± SE; N = 8