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- W2017331571 abstract "884 We hypothesized that a diet in which the carbohydrate intake consisted primarily of low-glycemic index foods would significantly increase fat oxidation at rest. Five subjects (2 women; 3 men; age = 27.2 ± 2.5 yr; body fat = 14.9 ± 1.2%) underwent the following three randomized dietary conditions: habitual diet (Hab Diet; glycemic index (GI) = 58 ± 3); low-glycemic carbohydrate diet (Low-Gly; GI = 45 ± 2); high-glycemic carbohydrate diet (High-Gly; GI = 63 ± 1). Each dietary period lasted two weeks, with a 1-week wash-out between trials. During the second week of each dietary condition, resting energy expenditure (indirect calorimetry) was measured on 4 days. Daily total kcal intake (2136 ± 197 - 2216 ± 188 kcal/d), and percentages of total kcal from carbohydrate (49.3 ± 4.4% - 54.3 ± 4.5%), fat (25.3 ± 3.2% - 30.4 ± 3.0%), protein (17.0 ± 1.3% - 18.5 ± 1.6%), and alcohol (2.2 ± 1.1% - 4.5 ± 1.6%) were not different across conditions. Resting energy expenditure (kcal/min; Hab Diet = 1.21 ± 0.09; Low-Gly = 1.25 ± 0.10; High-Gly = 1.20 ± 0.08), respiratory exchange ratio (Hab Diet = 0.83 ± 0.01; Low-Gly = 0.85 ± 0.01; High-Gly = 0.86 ± 0.01), and fat oxidation (g/min; Hab Diet = 0.10 ± 0.02; Low-Gly = 0.07 ± 0.01; High-Gly = 0.06 ± 0.01) did not differ significantly (p > 0.05) across dietary conditions. We conclude that two weeks of consuming a eucaloric diet in which the carbohydrate consumption consists primarily of low-glycemic index foods does not increase fat oxidation at rest." @default.
- W2017331571 created "2016-06-24" @default.
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- W2017331571 date "1999-05-01" @default.
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- W2017331571 title "EFFECTS OF DIETS WITH EITHER HIGH- OR LOW-GLYCEMIC INDEX CARBOHYDRATES ON FAT OXIDATION AT REST" @default.
- W2017331571 doi "https://doi.org/10.1097/00005768-199905001-00882" @default.
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