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Fig. 2 | Journal of the International Society of Sports Nutrition

Fig. 2

From: Understanding the factors that effect maximal fat oxidation

Fig. 2

The crossover concept. The relative decrease in energy derived from lipid (fat) as exercise intensity increases with a corresponding increase in carbohydrate (CHO). The crossover point describes when the CHO contribution to substrate oxidation supersedes that of fat. MFO: maximal fat oxidation. Adapted from Brooks and Mercier, 1994

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