F-36 Free Communication/Poster - Supplements III (Creatine, Sodium Bicarbonate, Others): JUNE 3, 2011 1:00 PM - 6:00 PM: ROOM: Hall B
Oral lactate consumption has been shown to increase blood bicarbonate and pH levels. Raising blood bicarbonate and pH levels by consumption of NaHCO3 has been shown to increase performance in high-intensity exercise.
PURPOSE: We sought to determine the effects of oral lactate consumption on blood bicarbonate and pH levels and time to exhaustion (TTE) during high-intensity cycling ergometry.
METHODS: Subjects (n = 11) were trained male and female cyclists. Subjects consumed either 120 mg · kg-1 bm lactate (LA), an equal volume of aspartame (PL), or no treatment (NT) each with water (30 mL · g-1 of lactate consumed), 80 min prior to an interval performance test (IPT) consisting of 4 × 1 min at 100% of VO2 max power output (Pmax) and a 5th effort, at Pmax, to exhaustion. Each effort was followed by 1 min of cycling at 25% Pmax. Treatments were applied in a randomized, crossover, double-blind fashion. A one-way, repeated measures ANOVA was used to detect differences in TTE and two-way, repeated measures ANOVAs (treatment, time) were performed to detect differences in and blood bicarbonate and pH levels. Bonferroni's post-hoc analyses were used where appropriate.
RESULTS: Consumption of lactate increased blood bicarbonate from 27.2 ± 2.7 mmol · L-1 prior to consumption to 29.5 ± 2.0 mmol · L-1 immediately prior to exercise (P = 0.04). No changes in bicarbonate were observed in the PL or NT trials. No changes in pH were observed due to treatment in any of the trials. TTE was significantly increased in LA (168 ± 31 sec) compared to NT (143 ± 29 sec, P = 0.02) and PL (137 ± 41 sec, P = 0.02). No differences were detected in TTE between the NT and PL trials.
CONCLUSION: Consumption of 120 mg · kg-1 bm lactate significantly increased blood bicarbonate levels and TTE in high-intensity interval performance tests. Despite raising bicarbonate, lactate consumption had no effect on blood pH levels.
Supported by a grant from the Gatorade Sport Science Institute.