{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T20:07:51Z","timestamp":1789848471764,"version":"4.0.1"},"reference-count":70,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2025,11,26]],"date-time":"2025-11-26T00:00:00Z","timestamp":1764115200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,11,26]],"date-time":"2025-11-26T00:00:00Z","timestamp":1764115200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["physoc.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Experimental Physiology"],"published-print":{"date-parts":[[2026,4]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Carbohydrate supplementation optimises athletic performance, but the metabolic and performance impacts of commercial products\/compositions are underexplored. We compared the efficacy of three commercial carbohydrate supplements: a glucose\u2013fructose bar (GF\u2010Bar), a glucose\u2013fructose hydrogel (GF\u2010Gel) and a maltodextrin\u2010based gel (MD\u2010Gel). Antegrade venous blood samples for glucose and insulin were measured alongside substrate utilisation in healthy Tier 2 athletes after ingesting 45\u00a0g of carbohydrates from the GF\u2010Bar, GF\u2010Gel and MD\u2010Gel during a modified 1\u2010h oral glucose tolerance test (OGTT). Additionally, the effect of supplementation on high\u2010intensity interval exercise was evaluated during repeated maximal sprint performance. During the OGTT, the GF\u2010Bar elicited greater total carbohydrate oxidation than MD\u2010Gel (24.6\u00a0\u00b1\u00a07.4\u00a0g vs. 17.8\u00a0\u00b1\u00a08.6\u00a0g,\n                    <jats:italic>P<\/jats:italic>\n                    \u00a0=\u00a00.038) but not GF\u2010Gel (20.1\u00a0\u00b1\u00a06.4\u00a0g,\n                    <jats:italic>P<\/jats:italic>\n                    \u00a0&gt;\u00a00.05). Carbohydrate oxidation per minute varied over time (\n                    <jats:italic>P<\/jats:italic>\n                    \u00a0&lt;\u00a00.001) and between products (\n                    <jats:italic>P<\/jats:italic>\n                    \u00a0=\u00a00.043), with GF\u2010Bar (0.27\u00a0\u00b1\u00a00.05\u00a0g\u00a0min\n                    <jats:sup>\u22121<\/jats:sup>\n                    ) showing higher oxidation than GF\u2010Gel (0.21\u00a0\u00b1\u00a00.05\u00a0g\u00a0min\n                    <jats:sup>\u22121<\/jats:sup>\n                    ) and MD\u2010Gel (0.19\u00a0\u00b1\u00a00.06\u00a0g\u00a0min\n                    <jats:sup>\u22121<\/jats:sup>\n                    ). No differences were observed in glucose peak, time to peak glucose or insulin concentration (\n                    <jats:italic>P<\/jats:italic>\n                    \u00a0&gt;\u00a00.05). Peak power (\n                    <jats:italic>P<\/jats:italic>\n                    \u00a0=\u00a00.011), mean power (\n                    <jats:italic>P<\/jats:italic>\n                    \u00a0&lt;\u00a00.001) and total work varied across sprints (\n                    <jats:italic>P<\/jats:italic>\n                    \u00a0&lt;\u00a00.001) but not between products (\n                    <jats:italic>P<\/jats:italic>\n                    \u00a0&gt;\u00a00.05). Perceived exertion and gastrointestinal discomfort were similar between products (\n                    <jats:italic>P<\/jats:italic>\n                    \u00a0&gt;\u00a00.05). Despite differences in carbohydrate oxidation during the OGTT, the GF\u2010Bar, GF\u2010Gel and MD\u2010Gel displayed similar metabolic and sprint performance outcomes, suggesting that, within this study, carbohydrate formulation did not impact short\u2010duration maximal exercise.\n                  <\/jats:p>","DOI":"10.1113\/ep093136","type":"journal-article","created":{"date-parts":[[2025,11,27]],"date-time":"2025-11-27T04:30:36Z","timestamp":1764217836000},"page":"1831-1846","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Comparative effects of a glucose\u2013fructose bar, glucose\u2013fructose hydrogel and maltodextrin gel on carbohydrate oxidation and sprint performance in Tier 2 athletes"],"prefix":"10.1113","volume":"111","author":[{"ORCID":"https:\/\/orcid.org\/0009-0004-5615-5850","authenticated-orcid":false,"given":"Ewan","family":"Dean","sequence":"first","affiliation":[{"name":"Lancaster University Medical School Lancaster University  Lancaster Lancashire UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ash","family":"Osborne","sequence":"additional","affiliation":[{"name":"Lancaster University Medical School Lancaster University  Lancaster Lancashire UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daren","family":"Subar","sequence":"additional","affiliation":[{"name":"Lancaster University Medical School Lancaster University  Lancaster Lancashire UK"},{"name":"BRIDGES Research Group, Department of Surgery East Lancashire Hospitals NHS Trust  Blackburn Lancashire UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2769-7816","authenticated-orcid":false,"given":"Paul","family":"Hendrickse","sequence":"additional","affiliation":[{"name":"Lancaster University Medical School Lancaster University  Lancaster Lancashire UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7990-2792","authenticated-orcid":false,"given":"Christopher J.","family":"Gaffney","sequence":"additional","affiliation":[{"name":"Lancaster University Medical School Lancaster University  Lancaster Lancashire UK"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,11,26]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.3945\/ajcn.2010.29819"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12874-022-01671-0"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu7075249"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1113\/EP092157"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2024.107716"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1249\/00005768-198205000-00012"},{"key":"e_1_2_9_8_1","first-page":"17","volume-title":"Food, nutrition and sports performance III, 1st ed.","author":"Burke L. 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