Table 2 |
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|
Glucose, insulin, lactate, and cortisol concentrations at each stage of competition. |
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| Stage |
GLUCOSE (mmol/L) |
INSULIN (UI/mL) |
LACTATE (mmol/L) |
CORT (g/dL) |
|
|
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| Pre |
||||
| Malt |
5.4 ± 0.3 |
9.8 ± 5.9 |
1.4 ± 0.2 |
13.1 ± 2.8 |
| Pla |
5.2 ± 0.4 |
11.3 ± 10.1 |
2.0 ± 1.1 |
13.1 ± 3.8 |
| During |
||||
| Malt |
6.4 ± 0.5 |
7.5 ± 2.4 |
10.3 ± 2.9 |
23.6 ± 5.8 |
| Pla |
5.8 ± 1.2 |
6.5 ± 1.0 |
9.6 ± 1.0 |
22.4 ± 5.6 |
| Post |
||||
| Malt |
7.0 ± 0.4 *† |
8.1 ± 2.1 |
5.2 ± 1.2 * |
20.8 ± 5.2* |
| Pla |
4.7 ± 0.7 *† |
6.8 ± 4.6 |
6.1 ± 2.8 * |
25.1 ± 4.3* |
|
|
||||
|
Values are mean ± SD. MALT = maltodextrin group; PLA = placebo group. Units of Measure: CORT = cortisol. * significant differences among the phases of the same group; p < 0.05; † significant differences among different groups; p < 0.05. |
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|
Mamus et al. Journal of the International Society of Sports Nutrition 2006 3:6 doi:10.1186/1550-2783-3-2-6 |
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