Comparison of the Local Temperature, Lactate and Glucose After Three Different Strength Training Methods

This study aimed to evaluate the local temperature, lactate, and blood glucose in three strength training methods. The study included 12 male subjects; (22.15 ± 5.77 years, 76.85 ± 9.15 kg, 1.72 ± 0.09 m), with minimum of 12 months of strength training experience, and all participated in the three training methods: the occlusion training (Kaatsu); the tension training (Tension); and the traditional training (Traditional). The Kaatsu training consisted in 3 sets of 10RM with occlusion device in both arms inflated to a 130% occlusion pressure. In addition, the tension method was performed with 30% of 1RM and the traditional training, consisted in 10 repetitions with 80% RM. Regarding the temperature variation, differences were observed between the Kaatsu and Traditional methods in relation to Tension (p = .049, η p = 0.187). While for blood glucose (p = .351, η p = 0.075) and lactate (p = .722, η p = 0.022) there were no differences between the methods. Regarding the temperature (°C) measured by thermography and asymmetry, the right side showed a decrease in the post-test, in relation to the pre-test, in all methods (p < .05, η p > 0.150). The left (p = .035, η p = 0.301) and right (p = .012, η p = 0.324) sides showed a decrease in temperature, in the post-test in relation to the pre-test, in the Kaatsu and traditional method. In asymmetry, the three methods showed an increase in the post-test in relation to the pre-test (p = .042, η p = 0.158). In conclusion, tension method seems to stimulate greater heat production than the other methods. This information can help coaches to choose among these training methods according to the desired physiological response.