| Autor: |
Salvador AF; Department of Kinesiology and Community Health, University of Illinois, Urbana, Illinois., McKenna CF; Division of Nutritional Sciences, University of Illinois, Urbana, Illinois., Alamilla RA; Department of Kinesiology and Community Health, University of Illinois, Urbana, Illinois., Cloud RMT; Department of Kinesiology and Community Health, University of Illinois, Urbana, Illinois., Keeble AR; Department of Kinesiology and Community Health, University of Illinois, Urbana, Illinois., Miltko A; Department of Kinesiology and Community Health, University of Illinois, Urbana, Illinois., Scaroni SE; Division of Nutritional Sciences, University of Illinois, Urbana, Illinois., Beals JW; Division of Nutritional Sciences, University of Illinois, Urbana, Illinois., Ulanov AV; Roy J. Carver Biotechnology Center, Urbana, Illinois., Dilger RN; Division of Nutritional Sciences, University of Illinois, Urbana, Illinois.; Department of Animal Sciences, University of Illinois, Urbana, Illinois.; Beckman Institute for Advanced Science and Technology, University of Illinois, Urbana, Illinois., Bauer LL; Department of Animal Sciences, University of Illinois, Urbana, Illinois., Broad EM; US Olympic and Paralympic Committee, Chula Vista, California., Burd NA; Department of Kinesiology and Community Health, University of Illinois, Urbana, Illinois.; Division of Nutritional Sciences, University of Illinois, Urbana, Illinois. |
| Abstrakt: |
Carbohydrate (CHO) ingestion is an established strategy to improve endurance performance. Race fuels should not only sustain performance but also be readily digested and absorbed. Potatoes are a whole-food-based option that fulfills these criteria, yet their impact on performance remains unexamined. We investigated the effects of potato purée ingestion during prolonged cycling on subsequent performance vs. commercial CHO gel or a water-only condition. Twelve cyclists (70.7 ± 7.7 kg, 173 ± 8 cm, 31 ± 9 yr, 22 ± 5.1% body fat; means ± SD) with average peak oxygen consumption (V̇o 2peak ) of 60.7 ± 9.0 mL·kg -1 ·min -1 performed a 2-h cycling challenge (60-85% V̇o 2peak ) followed by a time trial (TT; 6 kJ/kg body mass) while consuming potato, gel, or water in a randomized-crossover design. The race fuels were administered with [U- 13 C 6 ]glucose for an indirect estimate of gastric emptying rate. Blood samples were collected throughout the trials. Blood glucose concentrations were higher ( P < 0.001) in potato and gel conditions compared with water condition. Blood lactate concentrations were higher ( P = 0.001) after the TT completion in both CHO conditions compared with water condition. TT performance was improved ( P = 0.032) in both potato (33.0 ± 4.5 min) and gel (33.0 ± 4.2 min) conditions compared with water condition (39.5 ± 7.9 min). Moreover, no difference was observed in TT performance between CHO conditions ( P = 1.00). In conclusion, potato and gel ingestion equally sustained blood glucose concentrations and TT performance. Our results support the effective use of potatoes to support race performance for trained cyclists. NEW & NOTEWORTHY The ingestion of concentrated carbohydrate gels during prolonged exercise has been shown to promote carbohydrate availability and improve exercise performance. Our study aim was to expand and diversify race fueling menus for athletes by providing an evidence-based whole-food alternative to the routine ingestion of gels during training and competition. Our work shows that russet potato ingestion during prolonged cycling is as effective as carbohydrate gels to support exercise performance in trained athletes. |
