Physical activity and nutrition
Pre-exercise chickpea milk consumption supports glycemic stability during endurance exercise in female runners
By Hiruncharoen P and Nokkaew N.
Abstract
Purpose
This study investigated the effects of pre-exercise chickpea milk consumption on glycemic stability and physiological responses during endurance exercise in trained female runners.
Methods
Fourteen eumenorrheic female half-marathon runners (25-35 years) completed a randomized, double-blind, counterbalanced crossover trial. Participants consumed 250 mL of chickpea milk or soy milk or a maltodextrin placebo 30 min before exercise, with each trial conducted during the follicular phase and separated by a washout period of at least one week. The exercise protocol consisted of treadmill running at 60% of maximal heart rate for 60 min, followed by running at 80% of maximal heart rate until volitional exhaustion. Blood glucose, blood lactate, free fatty acids, creatine kinase, respiratory exchange ratio, rating of perceived exertion, and time to exhaustion were assessed.
