A Comparison of Substrate Utilization Profiles During Maximal and Submaximal Exercise Tests in Athletes

Abstract

Background: Exercise is primarily sustained by energy derived from lipids (plasma free fatty acids and intramuscular triglycerides), and glucose (plasma glucose and muscle glycogen). Substrate utilization is the pattern by which these fuel sources are used during activity. There are many factors that influence substrate utilization. We aim to delineate the effect of exercise intensity and body composition on substrate utilization.

Objective: The objective of our study was to discern the differences in substrate utilization profiles during a maximal and submaximal graded exercise test, and to determine the extent to which body composition influences substrate utilization during the exercise tests.

Methods: A total of 27 male athletes, 32.5 ± 11 years of age, were recruited for this study. Body composition was analyzed using a bioelectrical impedance analyzer. Maximal and submaximal exercise tests were performed on a treadmill. A novel graded submaximal treadmill protocol was used for the submaximal test.

Results: Average percent body fat (PBF) was 15.8 ± 5%. Average maximal oxygen consumption (VO₂max) was 47.6 ± 9 mL/kg/min, while the average exercise intensity (percent VO₂max) at which participants were shifting to glucose predominance for energy during the maximal and submaximal tests were 76 ± 8.3% and 58.4 ± 21.1%, respectively. A paired-samples t-test was conducted to compare percent VO₂max at crossover point in maximal and submaximal graded exercise tests. There was a significant difference in percent VO₂max at the crossover point for maximal (76 ± 8.3%) and submaximal (58 ± 21.1%) tests (t = 4.752, p = 0.001). A linear regression was performed to elucidate the interaction between exercise intensity at the crossover point and body composition during a maximal and submaximal graded exercise test. There was a significant effect of PBF on percent VO₂max at crossover point during the maximal graded exercise test [F(1,24) = 9.10, P = 0.006] with an R² of 0.245. However, there was no significant effect of PBF on percent VO₂max at crossover point during the submaximal graded exercise test (P > 0.05).

Conclusion: Substrate utilization, represented by the crossover point, is dependent on the rate of increase in exercise intensity. At maximal efforts, the crossover to carbohydrates from fats as the predominant fuel source occurs at a significantly later stage of percent VO₂max than at submaximal efforts. Furthermore, body composition represented by PBF is a significant predictor of substrate utilization during maximal efforts. Athletes with a relatively higher PBF are more likely to have increased lipid oxidation during high intensity exercises than those with a lower body fat percentage.

Keywords: carbohydrate; combat athletes; fat; runners; substrate utilization.

FIGURE 1

Individual comparison of percent maximal oxygen consumption (VO₂max) at crossover point during the maximal graded exercise test (MGET) and submaximal graded exercise test (SGET).

FIGURE 2

Relationship between percent maximal oxygen consumption (VO₂max) at crossover point and percent body fat during the maximal graded exercise test (MGET) established by linear regression. P = 0.006, significant relationship between a higher percent body fat and lipid utilization as the primary substrate (e.g., delays crossover to using carbohydrate). The red line is the regression line expressing the hypothesized relationship between percent VO₂max at crossover point and percent body fat.

FIGURE 3

Relationship between percent maximal oxygen consumption (VO₂max) at crossover point and percent body fat during the submaximal graded exercise test (SGET). P = 0.053, there was a margin of statistical significance between a higher percent body fat and lipid utilization as the primary substrate (e.g., delays crossover to using carbohydrate). The red line is the regression line expressing the hypothesized relationship between percent VO₂max at crossover point and percent body fat.