We investigated the effects of potato purée ingestion during prolonged cycling on subsequent performance versus commercial CHO gel or a water-only condition. Twelve cyclists (70.7 ± 7.7 kg, 173 ± 8 cm, 31± 9 years, 22 ± 5.1 % body fat; mean ± SD) with average peak oxygen consumption (VO2PEAK)of 60.7 ± 9.0 mL/kg/min performed a 2 h cycling challenge (60-85%VO2PEAK) followed by a time trial (TT, 6kJ/kg body mass) while consuming potato, gel, or water in a randomized-crossover design.
The race fuels were administered with U-[13C6]glucose for an indirect estimate of gastric emptying rate. Blood samples were collected throughout the trials. Blood glucose concentrations were higher (P<0.001) in potato and gel conditions when compared to water condition. Blood lactate concentrations were higher (P=0.001) after the TT completion in both CHO conditions when compared to water condition.
TT performance was improved (P=0.032) in both potato (33.0 ± 4.5 min) and gel (33.0 ± 4.2 min) conditions when compared to the water condition (39.5 ± 7.9 min). Moreover, no difference was observed in TT performance between CHO conditions (P=1.00).
In conclusion, potato and gel ingestion equally sustained blood glucose concentrations and TT performance. Our results support the effective use of potatoes to support race performance for trained cyclists.