Neufer P D, Costill D L, Fink W J, Kirwan J P, Fielding R A, Flynn M G
Med Sci Sports Exerc. 1986 Dec;18(6):658-62.
To examine the gastric emptying characteristics of selected test drinks varying in carbohydrate composition and concentration, twenty-five runners ingested 400 ml of a solution in one or more of a series of trials followed by either 15 min seated rest or 15 min running (50 to 70% VO2 max). The solutions tested at rest included water, 5.0% maltodextrin, 3.0% maltodextrin + 2% glucose (MG5.0), and 4.5% maltodextrin + 2.6% fructose (MF7.1). Solutions tested during running included water, MG5.0, MF7.1, 5.5% maltodextrin + 2% glucose, and 5.5% maltodextrin + 2% fructose. At rest and during running, water emptied significantly (P less than 0.5) faster than all other drinks. In the running trials, the volume of gastric residue of 5.5% maltodextrin + 2% fructose (221.7 +/- 11.0 ml) was significantly greater than water (103.4 +/- 19.0 ml), MG5.0 (153.3 +/- 16.8 ml), and MF7.1 (167.3 +/- 14.8), suggesting an inhibitory role of glucose on gastric emptying. Running resulted in a significantly lower volume of gastric residue of water, MG5.0, and MF7.1 (103.4 +/- 19.0, 153.3 +/- 16.8, and 167.3 +/- 14.8 ml, respectively) as compared to the corresponding drinks at rest (209.3 +/- 12.6, 287.7 +/- 16.0, and 271.0 +/- 17.8 ml, respectively). These results suggest a possible advantage for including maltodextrin and fructose as carbohydrate sources in athletic drinks. Furthermore, the rate of gastric emptying is enhanced while running, possibly due to increased mechanical movement of fluid within the stomach.
为研究不同碳水化合物组成和浓度的特定测试饮料的胃排空特性，25名跑步者在一系列试验中的一次或多次试验中摄入400毫升溶液，随后进行15分钟的坐姿休息或15分钟的跑步（最大摄氧量的50%至70%）。在休息时测试的溶液包括水、5.0%的麦芽糊精、3.0%的麦芽糊精+2%的葡萄糖（MG5.0）以及4.5%的麦芽糊精+2.6%的果糖（MF7.1）。在跑步期间测试的溶液包括水、MG5.0、MF7.1、5.5%的麦芽糊精+2%的葡萄糖以及5.5%的麦芽糊精+2%的果糖。在休息和跑步期间，水的排空速度明显（P小于0.5）快于所有其他饮料。在跑步试验中，5.5%的麦芽糊精+2%的果糖的胃内残留量（221.7±11.0毫升）明显大于水（103.4±19.0毫升）、MG5.0（153.3±16.8毫升）和MF7.1（167.3±14.8毫升），这表明葡萄糖对胃排空有抑制作用。与休息时相应的饮料相比（分别为209.3±12.6、287.7±16.0和271.0±17.8毫升），跑步导致水、MG5.0和MF7.1的胃内残留量明显降低（分别为103.4±19.0、153.3±16.8和167.3±14.8毫升）。这些结果表明，在运动饮料中包含麦芽糊精和果糖作为碳水化合物来源可能具有优势。此外，跑步时胃排空速度加快，可能是由于胃内液体机械运动增加所致。
