High-intensity exercise and carbohydrate-reduced energy-restricted diet in obese individuals.

European Journal of Applied Physiology
Francesco SartorHans-Peter Kubis

Abstract

Continuous high glycemic load and inactivity challenge glucose homeostasis and fat oxidation. Hyperglycemia and high intramuscular glucose levels mediate insulin resistance, a precursor state of type 2 diabetes. The aim was to investigate whether a carbohydrate (CHO)-reduced diet combined with high-intensity interval training (HIIT) enhances the beneficial effects of the diet alone on insulin sensitivity and fat oxidation in obese individuals. Nineteen obese subjects underwent 14 days of CHO-reduced and energy-restricted diet. Ten of them combined the diet with HIIT (4 min bouts at 90% VO(2peak) up to 10 times, 3 times a week). Oral glucose insulin sensitivity (OGIS) increased significantly in both groups; [diet-exercise (DE) group: pre 377 ± 70, post 396 ± 68 mL min(-1) m(-2); diet (D) group: pre 365 ± 91, post 404 ± 87 mL min(-1) m(-2); P < 0.001]. Fasting respiratory exchange ratio (RER) decreased significantly in both groups (DE group: pre 0.91 ± 0.06, post 0.88 ± 0.06; D group: pre 0.92 ± 0.07, post 0.86 ± 0.07; P = 0.002). VO(2peak) increased significantly in the DE group (pre 27 ± 5, post 32 ± 6 mL kg(-1) min(-1); P < 0.001), but not in the D group (pre 26 ± 9, post 26 ± 8 mL kg(-1) min(-1)). Lean mass and resistin were ...Continue Reading

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Citations

Dec 25, 2015·Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquée, Nutrition Et Métabolisme·Ghazi RacilJeremy B Coquart
May 8, 2015·Journal of the International Society of Sports Nutrition·Scott Lloyd RobinsonLaurent Bannock
Nov 3, 2017·Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquée, Nutrition Et Métabolisme·Matthew JacksonHans-Peter Kubis
Sep 1, 2017·Archives of Physiology and Biochemistry·Selma Arzu VardarAhmet Muzaffer Demir
Mar 7, 2021·International Journal of Environmental Research and Public Health·Francesco SartorHans-Peter Kubis
Nov 13, 2021·Critical Reviews in Food Science and Nutrition·Sara BeigrezaeiAmin Salehi-Abargouei

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