Thermic and Glycemic Responses to Bread and Pasta Meals With and Without Prior Low-Intensity Exercise
2007
Warwick, P.M.
The purpose of the study was to investigate thermic and glycemic responses to conventional meals with and without prior low-intensity exercise. Fourteen healthy volunteers (7 men, 7 women) undertook 4 treatments, 2 bread and 2 pasta meals, either with (E) or without (NE) prior exercise (a 45-min treadmill walk). Meals provided 58 g carbohydrate and 2360 kJ. Energy expenditure and blood-glucose concentrations were measured before and for 3 h after the meals. The thermic effect of food (TEF) was lower after pasta (121 ± 32 kJ/3 h) than after bread (154 ± 62 kJ/3 h), P = 0.009, but was not affected by exercise. Glycemic responses were lower after E (155 ± 113 mmol·L⁻¹·3 h⁻¹) than NE (199 ± 97 mmol·L⁻¹·3 h⁻¹) after pasta (P = 0.020) but not after bread. TEF was lower after pasta than bread but was not affected by prior low-intensity exercise. The effects of exercise on glycemic responses to meals were inconsistent.
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