Acute Effects of Oatmeal on Exercise-Induced Reactive Oxygen Species Production Following High-Intensity Interval Training in Women: A Randomized Controlled Trial

Abstract

High-intensity interval training (HIIT) has been demonstrated to increase the generation of reactive oxygen species (ROS). Therefore, strategies to mitigate excessive ROS productions could be useful to reduce the negative consequences of oxidative damage for health, as well as for physical, performances. The aim of this study was to investigate the acute effects of pre-exercise oatmeal consumption on exercise-induced ROS generation in young, healthy women. Thirty-four participants were randomly allocated in one of two groups: oatmeal prior to HIIT (oatmeal; n = 17) or HIIT alone (control; n = 17). Blood samples were obtained at pre-meal, pre-HIIT, immediately post-HIIT, and 15 min after HIIT. Electron paramagnetic resonance (EPR) spectroscopy was used to analyze the concentrations of ROS in the capillary blood. In addition, the blood glucose and blood lactate levels were measured. Immediately post-HIIT, the ROS generation in the oatmeal group was significantly lower in contrast to the control group (p < 0.05). A significant interaction effect of time × meal (p < 0.05; η² = 0.234) was detected from the pre-meal to 15 post-HIIT for ROS production. Moreover, significant differences in the blood glucose levels were observed between the groups at pre-HIIT and immediately post-HIIT (p < 0.05). In conclusion, the consumption of oatmeal before HIIT may mitigate exercise-induced ROS production.

Keywords: high-intensity interval training; oatmeal; pre-exercise meal; reactive oxygen species.

Figure 1

Study design overview. HIIT: high-intensity interval training.

Figure 2

Changes of the reactive oxygen species (ROS) generation in μM/min (mean ± SD) from pre-meal to 15 post-HIIT in the two groups (* p < 0.05; a significant difference between the oatmeal group and control group was detected by an independent t-test).

Figure 3

Changes of the blood glucose level in mmol/L (mean ± SD) from pre-meal to 15 post-HIIT in the two groups (* p < 0.05; significant differences between the oatmeal group and control group were detected by an independent t-test).