Fat Utilization During High-Intensity Exercise: When Does It End?

Ratko Peric, Marco Meucci, Zoran Nikolovski, Ratko Peric, Marco Meucci, Zoran Nikolovski

Abstract

Background: This study examined substrate oxidation at high-intensity exercise and aimed to determine when fat oxidation ends (FATmin). We hypothesized the existence of a connection between the anaerobic threshold (AnT) and FATmin point.

Methods: Breath-by-breath data obtained from indirect calorimetry during a graded treadmill test were used to measure substrate oxidation and maximal oxygen uptake (VO2max) on 47 males (30 athletes (ATL) and 17 non-athletes (NATL)). Pearson correlation coefficient (r) and effect size (R 2) were used to test correlations between VO2 at AnT and at FATmin.

Results: Maximal oxygen uptake (VO2max) was 56.17 ± 4.95 and 46.04 ± 3.25 ml kg-1 min-1 in ATL and NATL, respectively. In ATL, AnT was observed at 87.57 ± 1.30 % of VO2max and FATmin was observed at 87.60 ± 1.60 % of VO2max. In NATL, AnT and FATmin were at 84.64 ± 1.10 % of VO2max and 85.25 ± 1.10 % of VO2max, respectively. Our data show large correlations between VO2 at AnT and VO2 at FATmin for ATL (r = 0.99, p < 0.01, 95 % CI 0.99 to 1.00) and NATL (r = 0.97, p < 0.01, 95 % CI 0.91 to 0.98). The effect size of correlations for ATL and NATL were 0.98 and 0.94, respectively.

Conclusions: Our results show high correlation between AnT and FATmin in both ATL and NATL with equal substrate oxidation rates at AnT.

Keywords: Anaerobic threshold; Fat; High intensity; Oxidation; Running.

Figures

Fig. 1
Fig. 1
Graphic representation of correlation between AerT and FATmax and AnT and FATmin. a Fat and CHO utilization (g min−1) at AerT and AnT in tested subjects (PFT Suite Software, COSMED®, Rome, Italy). b Threshold detection method by EqO2 and EqCO2 principles [21]
Fig. 2
Fig. 2
Pearson correlation between VO2 (ml kg−1 min−1) at AnT and at FATmin for NATL (r = 0.97, p ≤ 0.01, 95 % CI 0.91 to 0.98) (a) and ATL (r = 0.99, p ≤ 0.01, 95 % CI 0.99 to 1.00) (b) with line of equality

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