A Hydrothermally Processed Maize Starch and Its Effects on Blood Glucose Levels During High-Intensity Interval Exercise
Hetrick, MM, Naquin, MR, Gillan, WW, Williams, BM, and Kraemer, RR. A hydrothermally processed maize starch and its effects on blood glucose levels during high-intensity interval exercise. J Strength Cond Res 32(1): 3–12, 2018—A hydrothermally processed maize starch (HPMS) has been shown to blunt initial blood glucose and insulin response during endurance activity at 70% maximal oxygen uptake (V[Combining Dot Above]O2max). High-intensity interval training (HIIT) is a form of exercise that has many health benefits although it is only performed for short periods of time with interspersed rest periods. The purpose of this study was to compare the blood glucose and associated metabolic stress responses to a sprint interval cycling (SIC) exercise protocol (a form of HIIT) with and without an HPMS in a healthy population. Fourteen subjects completed a total of 4 sessions: a preliminary session, an SIC session with HPMS, an SIC session without HPMS, and a control session in which only HPMS was ingested. Blood glucose, blood lactate, respiratory exchange ratio, oxygen consumption, and rating of perceived exertion responses were recorded during the sessions. There was a significant and progressive rise in blood glucose levels during each of the cycle sprints of both exercise sessions, but not a significant difference between treatment or nontreatment SIC sessions. This is the first study to determine blood glucose responses to SIC after each sprint interval and to report that ingestion of HPMS does not affect glucose responses to SIC. The findings provide some preliminary evidence suggesting subjects at risk for glucose excursions could use SIC to improve health through monitoring blood glucose concentrations during SIC and if necessary, modifying number, intensity, and duration of sprints completed.