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Pre-exercise Ingestion of a Low Glycaemic Index Rice-based Mixed Meal Increases Fat Oxidation and Endurance Running in a Hot-humid Environment

NCT06544252 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 12

Last updated 2024-08-09

No results posted yet for this study

Summary

The objective of this research is to determine the influence of low and high glycemic index Malaysian pre-exercise mixed meals on endurance exercise performance in a hot-humid environment. Glycemic index (GI) is a method used to classify CHO-containing foods based on their influence on postprandial blood glucose when compared to the response on blood glucose after ingesting the same amount of CHO from a reference food (glucose or bread). Low GI (LGI) foods are digested and absorbed more slowly as compared to high GI (HGI) foods, resulting in a stable rise in blood glucose levels.

The participants were trained male endurance long-distance runners. On the day of experimental trials, they consumed pre-exercise rice-based mixed meal, either LGI or HGI 3 hours before endurance running exercise. After that, they ran for 45 minutes at constant running speed equivalent to 70% VO2peak, followed by 10km time-trial. The respiratory gases, blood measures, rectal and skin temperature were measured throughout the running test.

Conditions

  • Healthy
  • Trained Athletes

Interventions

DIETARY_SUPPLEMENT

Low glycaemic index rice-based mixed meal (GI value = 47)

The mixed meal consisted of Basmati rice, chicken, and green-leafy vegetables. The energy content of the mixed meal was based on the body mass of the participant. The amount of CHO was 1.3 g.kg-1 body mass (Burke et al. 2019), and the amount of protein given was 0.5 g.kg-1 per meal (Witard, Garthe and Phillips 2019).

DIETARY_SUPPLEMENT

High glycaemic index rice-based mixed meal (GI value = 80)

The mixed meal consisted of fragrant rice, chicken, and green-leafy vegetables.The energy content of the mixed meal was based on the body mass of the participant. The amount of CHO was 1.3 g.kg-1 body mass (Burke et al. 2019), and the amount of protein given was 0.5 g.kg-1 per meal (Witard, Garthe and Phillips 2019).

Sponsors & Collaborators

  • Universiti Sains Malaysia

    lead OTHER

Principal Investigators

  • Ahmad Munir Che Muhamed, PhD · Department of Community Health, Advanced Medical and Dental Institute, Universiti Sains Malaysia, Bertam, 13200, Kepala Batas, Pulau Pinang, Malaysia

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
35 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2022-01-01
Primary Completion
2023-01-30
Completion
2023-01-30

Countries

  • Malaysia

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT06544252 on ClinicalTrials.gov