Effects of Sixty-Minute Race-Pace Running on Cardiac Stress Biomarkers in Recreational Distance Runners.

Sudden cardiac death (SCD) in athletes is generally rare, but a serious complication of cardiovascular events during exercise. Although regular intensive physical exercise is thought to be a key to a healthy life, unsuspected pathologies might lead to SCD during or after physical activity. Cardiac dysfunction and elevated cardiac markers have been reported after prolonged exercise. We sought to clarify the cardiac marker levels and hydration status in healthy, middle-aged male subjects for 24 hours after running sixty-minute at race-pace. The participants were 47.4±1.7 years old, had peak oxygen consumption of 47.1±1.2ml/kg/min, and regularly running 70.5±6.4km/week. Blood biomarkers were performed before, immediately after, at the fourth and twenty-fourth hours after running. Compared to initial values, creatine kinase (before:161.2±22.5U/L, 24 hours after:411.9±139.7U/L, p<0.001) and CK-MB (before:4.3±0.7ng/ml, 24 hours after:10.1±3.0ng/ml, p<0.001) were significantly elevated immediately after running and remained significantly high for 24 hours. In addition, Troponin-I (before:5.0±1.1ng/l, 4 hours after:81.5±29.9ng/l, p<0.001) and NT-proBNP (before: 31.2±5.3pg/ml, immediately after: 64.4±8.5pg/ml, p<0.01) were significantly elevated immediately after running and returned to baseline levels in 24 hours. The sixty-minute running caused significant dehydration, but athletes were rehydrated at the 4th hour in their voluntary hydration behavior. As the individual data were analyzed, it was interesting to see that some of the athletes had critical biomarker levels without any cardiac symptom. Our findings indicate that race-pace sixty-minute running may induce a possible transient silent myocardial injury in apparently healthy master runners. Detailed pre-participation screening of these athletes may be necessary to reduce the risk of SCD.

Changes in substrate utilization rates during 40 min of walking within the Fatmax range.

BACKGROUND AND AIMS: The aim of this study was to evaluate changes in fat oxidation rate during 40 min of continuous exercise and identify the intensity at the highest fat oxidation rate (Fatmax). METHODS: A total of 14 sedentary males with age, body height, weight, and BMI averages of 29.3 ± 0.7 years, 178.3 ± 1.7 cm, 81.1 ± 3.9 kg, and 25.4 ± 0.9 kg/m2, respectively, were included in the study. Fatmax was determined using an indirect calorimeter with an incremental treadmill walking test at least after 12 h of fasting. On a separate day, at least after 12 h of fasting, the participants walked for 40 min within their predetermined individual Fatmax heart rate and speed ranges. RESULTS: The initial fat oxidation rate was not sustained within the first 16 min of exercise and was reduced; however, carbohydrate oxidation reached a stable level after nearly 10 min. CONCLUSIONS: In sedentary individuals, during low-intensity physical activity, fat oxidation rates may not be sustainable as expected from Fatmax testing. Therefore, when exercise is prescribed, one should consider that the fat oxidation rate might decrease in sedentary overweight individuals.

Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour.

In this study, oat flour (OF) was used to replace wheat flour in tarhana formulation at the levels of 10, 20, 30 and 40% (w/w). Control sample did not contain OF. The results showed that addition of OF caused increases in levels of phenolic acids within tarhana samples. The most abundant phenolic acids were vanillic and ferulic acids, and they were followed by gallic acid. Tarhana samples with OF also showed higher antioxidant activities than control sample did. Compared with the control sample, the total phenolic content level increased with the increase in the amount of OF. The results of sensory analysis showed that OF addition neither caused any undesirable taste nor an odor and panelists emphasised a sweet taste as the OF amounts were increased. Therefore, tarhana supplemented with OF can be claimed to be a good source of minerals, phenolics and antioxidants as compared to tarhana without OF.

Changes in antioxidant activity and phenolic acid composition of tarhana with steel-cut oats.

Steel-cut oats (SCO) was used to replace wheat flour in the tarhana formulation (control) at the levels of 10%, 20%, 30% and 40% (w/w). Control sample included no SCO. Substitution of wheat flour in tarhana formulation with SCO affected the mineral contents positively. SCO additions also increased phenolic acid contents of tarhana samples. The most abundant phenolic acids were ferulic and vanillic acids, followed by syringic acid in the samples with SCO. Tarhana samples with SCO also showed higher antioxidant activities than the control. Compared with the control, the total phenolic content increased when the level of SCO addition was increased. SCO addition did not have a deteriorative effect on sensory properties of tarhana samples and resulted in acceptable soup properties in terms of overall acceptability. SCO addition improved the nutritional and functional properties of tarhana by causing increases in antioxidant activity, phenolic content and phenolic acids.