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Short-Term High-Fat Diet Alters Substrate Utilization during Exercise but Not Glucose Tolerance in Highly Trained Athletes
Short-term high-fat diet changes how trained athletes use energy during exercise but not their blood sugar control
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Abstract
Fat oxidation increased by 34% after 6 days of a high-fat diet in competitive ultra-endurance athletes.
- Baseline fat oxidation was similar for high-fat and high-carbohydrate diets, at 17.4 g and 16.1 g per 20 minutes, respectively.
- After 6 days on a high-fat diet, fat oxidation rose to 23.3 g per 20 minutes, while it dropped to 11.3 g after a high-carbohydrate diet.
- Glucose tolerance, measured by the area under the glucose concentration curve during an oral glucose tolerance test, remained unchanged across diet interventions.
- An index of whole-body insulin sensitivity did not differ significantly at baseline, after 5 days of dietary intervention, or after 24 hours of carbohydrate loading.
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