Larson-Meyer, D. E., Russell, R. D., & Ravussin, E. (2005). Effect of dietary fat on endurance performance and cardiovascular risk factors in runners. Medicine and Science in Sports and Exercise, 37(5), Supplement abstract 1420.

Endurance runners (M = 11; F = 10) followed a controlled diet and training program for three days before consuming either a low-fat (10% fat, 15% protein, 75% carbohydrate) or a moderate-fat (35% fat, 15% protein, 50% carbohydrate) diet for another three days. On day 7, Ss consumed a high-carbohydrate diet to equalize glycogen stores. Then Ss were tested on a 90-minute run at 65% VO2max followed by a 10K time trial.

The low-fat diet did not affect endurance running performance but may have adverse effects on insulin, triglyceride, and HDL concentration.

Implication. Low-fat diets do not affect running performance but because of other affects, fat intake should not be restricted severely.

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