Tabata style functional exercise increases resting and postprandial fat oxidation but does not reduce triglyceride concentrations

Abstract

We evaluated the effect of a high fat meal with and without prior high intensity functional exercise executed in a Tabata style interval pattern on resting and postprandial substrate oxidation, to include blood glucose and triglyceride concentrations in humans. Eleven healthy males completed two trials [Tabata exercise (TE) and non‐exercise control (CON)] in random order separated by 7 days. A two‐day protocol was used in which TE or CON was performed on the first day and a high fat meal was administered ~13 hrs later on the following morning. Power output from the TE session was quantified using a kinematic approach by calculating external work performed per unit of time for each of the 4 exercises (rowing, dumbbell thrusters, kettlebell swings, and burpees). For the meal challenge, respiratory gases and blood samples were taken fasted and at 1, 2, and 3 hrs postprandial. Fat oxidation was significantly higher after TE compared to CON at each time point (P < 0.05). Total fat oxidized, total fat oxidation AUC, and total postprandial fat oxidized all significantly increased after TE (P < 0.05). Carbohydrate oxidation was significantly lower after TE compared to CON at 1 hr postprandial (P < 0.05). Total carbohydrate oxidized, total carbohydrate oxidation AUC, and total postprandial carbohydrate oxidized all significantly decreased after TE (P < 0.05). There were no significant effects of TE on fasting or postprandial glucose or triglyceride concentrations. Functional exercises performed in a high intensity TE pattern enhance fasting and postprandial fat oxidation on the following day with minimal influence on blood triglycerides or glucose levels.Support or Funding InformationR.C.P. was support by the University of Georgia Graduate School Georgia Research Education Award Traineeship Follows Program