Effects of ingesting [13C]glucose early or late into cold exposure on substrate utilization.

Journal of Applied Physiology
Denis P BlondinFrançois Haman

Abstract

One of the factors limiting the oxidation of exogenous glucose during cold exposure may be the delay in establishing a shivering steady state (approximately 60 min), reducing glucose uptake into skeletal muscle. Therefore, using indirect calorimetry and isotopic methodologies in non-cold-acclimatized men, the main purpose of this study was to determine whether ingesting glucose at a moment coinciding with the maximal shivering intensity could increase the utilization rate of the ingested glucose. (13)C-enriched glucose was ingested (800 mg/min) from the onset (G0) or after 60 min (G60) of cold exposure when the thermogenic rate was stabilized to low-intensity shivering (approximately 2.5 times resting metabolic rate). For the same quantity of glucose ingested, the oxidation rate of exogenous glucose was 35% higher in G60 (159+/-17 vs. 118+/-17 mg/min in G0) between minutes 60 and 90. By the end of cold exposure, exogenous glucose oxidation was significantly greater in G0, reaching 231+/-14 mg/min, approximately 15% higher than the only rates previously reported. This considerably reduced the utilization of endogenous reserves over time and compared with the G60 condition. This study also demonstrates a fall in muscle glycogen u...Continue Reading

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Citations

Dec 15, 2012·The British Journal of Nutrition·Chantal Gosselin, François Haman
Feb 21, 2014·Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquée, Nutrition Et Métabolisme·Dominique D GagnonHeikki Kyröläinen
Mar 2, 2019·Stress : the International Journal on the Biology of Stress·Hongzhao ShiShize Li
Mar 29, 2012·Medicine and Science in Sports and Exercise·Denis P BlondinFrançois Haman
Jan 1, 2016·Journal of Applied Physiology·François HamanFabien A Basset
Mar 26, 2021·Journal of Applied Physiology·Yoanna M Ivanova, Denis P Blondin
Apr 20, 2021·American Journal of Physiology. Endocrinology and Metabolism·Émilie MontastierAndré C Carpentier

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