(ƞ2=0.863) which showed a large practical significance (Figure 8A). There was no significant difference between the breakfast compositions in carbohydrate oxidation. Fat oxidation significantly decreased as intensity increased during the Fatmax exercise test from 0.32±0.11g/min to 0.02±0.01g/min (p<0.001) with a effect size (ƞ2=0.698) which showed a large practical significance (Figure 8B). A trend was identified between the two breakfast compositions, for fat oxidation to be higher following the high fat breakfast (0.17±0.07 vs 0.18±0.09g/min; p=0.094) with a Cohen’s effect size (ƞ2=0.821) which showed a large practical significance. A significant interaction between breakfast and fat oxidation at different intensities was identified (p=0.002) at 50-60% (p=0.011) and at 60-70% (p=0.025) with a Cohen’s effect size (ƞ2=0.241) which showed a moderate practical significance. RER significantly increased as intensity increased during the Fatmax exercise test from 0.89±0.06g/min to 1.10±0.04 (p<0.001) with a Cohen’s effect size (ƞ2=0.644) which showed a large practical significance (Figure 8C). A trend was identified between the two breakfast compositions was identified with RER following the high carbohydrate breakfast being higher than following the high fat breakfast (1.03±0.06 vs 1.02±0.05; p=0.05). A Cohen’s effect size (ƞ2=0.421) was identified between the breakfast compositions which showed a large practical significance. Exercise Percentage of heart rate maximum significantly increased as the intensity increased from 58.31±3.97%hrm at 30-40%VO2 to 93.38±1.51%hrm at 90-100%VO2 (p<0.001) with a Cohen’s effect size (ƞ2=0.896) which showed a large practical significance (Figure 9A). No differences were identified between the breakfast compositions and there was no interaction effect.
(ƞ2=0.863) which showed a large practical significance (Figure 8A). There was no significant difference between the breakfast compositions in carbohydrate oxidation. Fat oxidation significantly decreased as intensity increased during the Fatmax exercise test from 0.32±0.11g/min to 0.02±0.01g/min (p<0.001) with a effect size (ƞ2=0.698) which showed a large practical significance (Figure 8B). A trend was identified between the two breakfast compositions, for fat oxidation to be higher following the high fat breakfast (0.17±0.07 vs 0.18±0.09g/min; p=0.094) with a Cohen’s effect size (ƞ2=0.821) which showed a large practical significance. A significant interaction between breakfast and fat oxidation at different intensities was identified (p=0.002) at 50-60% (p=0.011) and at 60-70% (p=0.025) with a Cohen’s effect size (ƞ2=0.241) which showed a moderate practical significance. RER significantly increased as intensity increased during the Fatmax exercise test from 0.89±0.06g/min to 1.10±0.04 (p<0.001) with a Cohen’s effect size (ƞ2=0.644) which showed a large practical significance (Figure 8C). A trend was identified between the two breakfast compositions was identified with RER following the high carbohydrate breakfast being higher than following the high fat breakfast (1.03±0.06 vs 1.02±0.05; p=0.05). A Cohen’s effect size (ƞ2=0.421) was identified between the breakfast compositions which showed a large practical significance. Exercise Percentage of heart rate maximum significantly increased as the intensity increased from 58.31±3.97%hrm at 30-40%VO2 to 93.38±1.51%hrm at 90-100%VO2 (p<0.001) with a Cohen’s effect size (ƞ2=0.896) which showed a large practical significance (Figure 9A). No differences were identified between the breakfast compositions and there was no interaction effect.