Evidence supports increased fat oxidation during sub-maximal exercise, 3h
following the ingestion of a low glycaemic index (LGI) carbohydrate (CHO)
meal compared with high glycaemic index (HGI) carbohydrate meal. The
meals contained the equivalent of 2g/kg body mass of available carbohydrate.
The aim of this thesis was to investigate whether or not the increased fat
oxidation following a low glycaemic index meal is evident in recreationally
active participants following the ingestion of breakfast with an available
carbohydrate content of 1g.kg-1 BM. [Continues.]
A Master's Thesis. Submitted in partial fulfilment of the requirements for the award of Master of Philosophy at Loughborough University.
Loughborough University, School of Sport and Exercise Sciences.