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APPERENCE OF GLUCOSE AND TRIGYCERIDE IN THE BLOOD FOLLOWING CONSUMPTION OF DIFFERENT NUTRITION BARS

Abstract

M. Stewart1, M. Bredehoft1, K. Ekman1, M. Hanson1, K. Murphy1, A. Nelson1, E. Donovan2, and D.B. Thorp1

1Gonzaga University, Spokane, WA, 2Northern Arizona University, Flagstaff, AZ

Carbohydrates (CHO) are preferably oxidized when energy turnover occurs at a high rate, so increasing CHO intake may be beneficial during high-intensity exercise when higher rates of energy turnover occur. Higher intakes of triglycerides (TG) have been suggested to increase fat oxidation which could benefit endurance athletes. PURPOSE: To discover how ingestion of two nutrition bars with differing macronutrient content will impact blood TG (BTG) and blood glucose (BG) concentrations. We hypothesize that after ingesting a bar higher in CHO (HC), the BG will be greater, and that BTG will be greater after HF ingestion. METHODS: 6 female and 3 male healthy participants aged 20-22 years arrived fasted for two experimental trial days where they ate either the HC or the HF bar. The order of bar consumption was randomized. Capillary blood samples were obtained via finger stick while fasted and every 15-minutes for 90-minutes following consumption to measure BG and BTG concentrations. Respiratory exchange ratio (RER) was measured via indirect calorimetry for 5-minutes following finger sticks (while fasted and following consumption). The percent change in BG and BTG concentrations from fasted to peak post-consumption values were calculated and compared between bars using a paired t-test. RER throughout was analyzed using a two-way repeated measures ANOVA. RESULTS: Ingestion of both HC and HF bars resulted in significant increases in BG expressed as percent change from fasted to peak post-consumption concentration, with HC (50.5 ± 28.9 %) resulting in a larger increase than HF (32.8 ± 8.8 %), p = 0.05. Similarly, ingestion of both bars resulted in a significant increase in BTG, but there was no difference in percent increase between the two bars; HC (41.7 ± 65.5 %) and HF (72.0 ± 58.8), p = 0.408. There was no impact of the HC (0.83 ± 0.01) and HF (0.83 ± 0.01) on RER following consumption, p = 0.381. CONCLUSION: Our findings suggest that ingesting a HC bar could be more beneficial for short duration, high intensity workouts. While not statistically significant, the mean data may suggest that ingesting a HF bar could benefit longer duration, low intensity workouts that might benefit from an elevated BTG. Further research should aim to deduce how exercise metabolism is affected after consuming the bars during exercise.

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