Thermic and glycemic responses to bread and pasta meals with and without prior low-intensity exercise.
The purpose of the study was to investigate thermic and glycemic responses to conventional meals with and without prior low-intensity exercise. Fourteen healthy volunteers (7 men, 7 women) undertook 4 treatments, 2 bread and 2 pasta meals, either with (E) or without (NE) prior exercise (a 45-min treadmill walk). Meals provided 58 g carbohydrate and 2360 kJ. Energy expenditure and blood-glucose concentrations were measured before and for 3 h after the meals. The thermic effect of food (TEF) was lower after pasta (121 +/- 32 kJ/3 h) than after bread (154 +/- 62 kJ/3 h), P=0.009, but was not affected by exercise. Glycemic responses were lower after E (155 +/- 113 mmol x L(-1) x 3 h(-1)) than NE (199 +/- 97 mmol x L(-1) x 3 h(-1)) after pasta (P=0.020) but not after bread. TEF was lower after pasta than bread but was not affected by prior low-intensity exercise. The effects of exercise on glycemic responses to meals were inconsistent.
Warwick
Penelope M
PM
School of Biological, Biomedical and Molecular Sciences, University of New England, Armidale, NSW, Australia.
D000328:Adult; D019540:Area Under Curve; D001786:Blood Glucose / Q000378:metabolism*; D001939:Bread; D018592:Cross-Over Studies; D004040:Dietary Carbohydrates / Q000378:metabolism* / Q000493:pharmacokinetics; D002523:Edible Grain; D004734:Energy Metabolism / Q000502:physiology*; D015444:Exercise / Q000502:physiology*; D005260:Female; D038321:Glycemic Index; D006801:Humans; D007328:Insulin / Q000097:blood; D008297:Male; D022722:Thermogenesis / Q000502:physiology*
D001786:Blood Glucose; D004040:Dietary Carbohydrates; D007328:Insulin