Appetite sensations and substrate metabolism at rest, during exercise, and recovery: impact of a high-calcium meal

Javier T. Gonzalez, Penny L. S. Rumbold, Emma J. Stevenson

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)
149 Downloads (Pure)

Abstract

The aim of this study was to investigate the effects of the calcium content of a high-carbohydrate, pre-exercise meal on substrate metabolism and appetite sensations before, during, and after exercise. Nine active males participated in 2 trials in a double-blind, randomised, crossover design. After consuming a high carbohydrate (1.5 g·kg(-1) of body mass) breakfast with a calcium content of either 3 (control trial) or 9 mg·kg(-1) of body mass (high milk-calcium (CAL)), participants ran at 60% peak oxygen uptake for 60 min. Following exercise, a recovery drink was consumed and responses were investigated for a further 90 min. Blood and expired gas were sampled throughout to determine circulating substrate and hormone concentrations and rates of substrate oxidation. Visual analogue scales were also administered to determine subjective appetite sensations. Neither whole-body lipid oxidation nor non-esterified fatty acid availability differed between trials. The area under the curve for the first hour following breakfast consumption was 16% (95% confidence interval: 0%-35%) greater for fullness and 10% (95% confidence interval: 2%-19%) greater for insulin in the CAL trial but these differences were transient and not apparent later in the trial. This study demonstrates that increasing the calcium content of a high carbohydrate meal transiently increases insulinemia and fullness but substrate metabolism is unaffected.
Original languageEnglish
Pages (from-to)1260-1267
JournalApplied Physiology Nutrition and Metabolism
Volume38
Issue number12
DOIs
Publication statusPublished - 2013

Fingerprint Dive into the research topics of 'Appetite sensations and substrate metabolism at rest, during exercise, and recovery: impact of a high-calcium meal'. Together they form a unique fingerprint.

Cite this