Divergent Changes in Peak Fat Oxidation and Fat_max Following 3-Day Dietary Interventions Are Related to Muscle Glycogen Availability in Men.

ABSTRACT: Dietary intake has an important influence on rates of fuel use during exercise, but the extent to which short-term diet changes affect peak fat oxidation (PFO) and the intensity at which this occurs (Fat_max) is unknown. This study examined the impact of diet-induced changes in substrate availability on PFO and Fat_max and the expression of key lipid-regulatory genes and proteins in skeletal muscle. Forty moderately to well-trained males (27 ± 5 years, V̇O_2peak 56.3 ± 4.8 mL/kg/min) were randomly allocated to either a low-carbohydrate, high-fat (LCHF, n = 20) (65E% fat, 20E% CHO, 15E% protein) or high-carbohydrate, low-fat diet (HCLF, n = 20) (70E% CHO, 15E% fat, 15E% protein) for 3 days. Fasting blood samples, muscle biopsies, and incremental exercise tests

SUBMITTER: Tarry EK 

PROVIDER: S-EPMC12417932 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature