Oxidation of Combined Ingestion of Maltodextrins and Fructose during Exercise

Mar 3, 2005Medicine and science in sports and exercise

How the body uses maltodextrin and fructose together for energy during exercise

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Abstract

Exogenous carbohydrate oxidation peaked at approximately 1.50 g.min when cyclists ingested a combination of maltodextrin and fructose.

Combined ingestion of maltodextrin and fructose resulted in oxidation rates about 40% higher than maltodextrin alone during the last 30 minutes of cycling.
The average oxidation rate over the final 90 minutes was also higher with the combined intake compared to maltodextrin alone.
Peak exogenous carbohydrate oxidation was achieved with high amounts of both maltodextrin and fructose during prolonged exercise.

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PURPOSE: To determine whether combined ingestion of maltodextrin and fructose during 150 min of cycling exercise would lead to exogenous carbohydrate oxidation rates higher than 1.1 g.min.

METHODS: Eight trained cyclists VO2max: 64.1 +/- 3.1 mL.kg.min) performed three exercise trials in a random order. Each trial consisted of 150 min cycling at 55% maximum power output (64.2+/-3.5% VO2max) while subjects received a solution providing either 1.8 g.min of maltodextrin (MD), 1.2 g.min of maltodextrin + 0.6 g.min of fructose (MD+F), or plain water. To quantify exogenous carbohydrate oxidation, corn-derived MD and F were used, which have a high natural abundance of C.

RESULTS: Peak exogenous carbohydrate oxidation (last 30 min of exercise) rates were approximately 40% higher with combined MD+F ingestion compared with MD only ingestion (1.50+/-0.07 and 1.06+/-0.08 g.min, respectively, P<0.05). Furthermore, the average exogenous carbohydrate oxidation rate during the last 90 min of exercise was higher with combined MD+F ingestion compared with MD alone (1.38+/-0.06 and 0.96+/-0.07 g.min, respectively, P<0.05).

CONCLUSIONS: The present study demonstrates that with ingestion of large amounts of maltodextrin and fructose during cycling exercise, exogenous carbohydrate oxidation can reach peak values of approximately 1.5 g.min, and this is markedly higher than oxidation rates from ingesting maltodextrin alone.

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Oxidation of Combined Ingestion of Maltodextrins and Fructose during Exercise

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