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Do glucose containing beverages play a role in thermoregulation, thermal sensation, and mood state?

Seo Y, Peacock CA, Gunstad J, Burns KJ, Pollock BS, Glickman EL - J Int Soc Sports Nutr (2014)

Bottom Line: Total mood disturbance (TMD) score for the POMS was utilized for overall negative mood state and demonstrated a main effect for time (p < 0.05).TMD during recovery was decreased compared to before hydration in both conditions.The non-glucose containing beverage maintained plasma volume and was effective at maintaining body temperature homeostasis in a similar fashion compared to the glucose containing beverage.

View Article: PubMed Central - HTML - PubMed

Affiliation: Exercise and Environmental Physiology Laboratory, Kent State University, Kent, OH, USA.

ABSTRACT

Introduction: Dehydration limits the appropriate delivery of oxygen and substrates to the working muscle. Further, the brain's ability to function may also be compromised whereby thermal sensation and mood state may be altered.

Purpose: The purpose of the present investigation was to compare the thermoregulatory, perceptual, and negative mood state profile in glucose (GLU) vs. non-glucose beverage (NON-GLU) condition.

Methods: Ten healthy men volunteered and were counterbalanced either a GLU or NON-GLU containing beverage on separate mornings. In each condition, they were exposed to 37°C, 50% relative humidity (RH) for baseline, exercise, rehydration, and recovery periods. The exercise period elicited the desired level of dehydration (mean of 2.6 ± 0.3% body weight losses). Upon completion of the protracted exercise, participants were administered either a GLU or NON-GLU containing electrolyte based sports drink ad libitum for 30 min, followed by a recovery period of 15 min in 37°C, 50% RH. Rectal (Tre) and mean skin temperatures (Tsk) were continuously monitored. Gagge (TS) and heated thermal sensation (HTS), profile of mood state (POMS) were measure at the end of each period.

Results: During recovery after rehydration, Tre was not significantly different between conditions (GLU vs. NON-GLU) (37.4 ± 0.8 vs. 37.0 ± 1.2°C); Tsk was also not affected by rehydration in both conditions (36.0 ± 0.5 vs. 36.0 ± 0.6°C) and, TS and HTS did not differ between conditions (0.9 ± 1.3 vs.1.3 ± 0.7) and (1.0 ± 0.8 vs.0.8 ± 0.3). Total mood disturbance (TMD) score for the POMS was utilized for overall negative mood state and demonstrated a main effect for time (p < 0.05). TMD during recovery was decreased compared to before hydration in both conditions.

Conclusion: The non-glucose containing beverage maintained plasma volume and was effective at maintaining body temperature homeostasis in a similar fashion compared to the glucose containing beverage. Furthermore, negative mood state was not different between the two conditions. The non-glucose beverages can serve a valuable role in the exercise environment depending upon the sport, the ambient temperature, the individual, duration of the exercise, the age and training states of the individual.

No MeSH data available.


Related in: MedlinePlus

The experimental procedure and time line.
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Figure 1: The experimental procedure and time line.

Mentions: During the initial visit, in order to determine cardiovascular fitness and capacity, resting and peak blood pressure, resting and peak heart rate (HR), and peak oxygen uptake (VO2max) data were collected. The graded exercise test (GXT) was conducted on an electronically braked cycle ergometer (Lode, Quinton Excalibur, Netherlands). The expired air was analyzed for oxygen and carbon dioxide concentration using an automated open circuit system to determine maximal oxygen consumption (VO2max). Following completion of the VO2max test and health history questionnaire, those participants deemed eligible for participation were then scheduled for two additional counterbalanced (GLU and NON-GLU) testing sessions. All experiments were conducted in the morning hours following an overnight fast. Each counterbalanced experimental trial (GLU vs. NON-GLU), lasted approximately 180 minutes (Figure 1). Prior to the experimental trials, participants were provided a standardized breakfast (a bagel and a banana) and water (500 ml) intake to minimize possible confounds. During each experimental trial (GLU vs. NON-GLU), a baseline measure of Tre, Tsk, VO2, profile of mood state, thermal sensation [19] and Heated thermal sensation [20] were collected in an environmentally-controlled room set at 37°C and 50% RH. Participants were then asked to exercise on a cycle ergometer in the climatically controlled chamber, inducing an average dehydration of 2.6 ± 0.3% of their initial body weight. In order to assess the individuals percentage of body weight lost, they were asked during this period to exercise for 25-minute intervals, with interspersed 5 minutes rest periods to measure weight loss. Cycling intensity was set to 50% of the participants VO2max. Prior to the completion of every exercise bout, during minutes 22–25, data was collected for thermal sensation, metabolic rate, Tre, and Tsk. The individuals were then weighed during the 5 minute rest period.


Do glucose containing beverages play a role in thermoregulation, thermal sensation, and mood state?

Seo Y, Peacock CA, Gunstad J, Burns KJ, Pollock BS, Glickman EL - J Int Soc Sports Nutr (2014)

The experimental procedure and time line.
© Copyright Policy - open-access
Related In: Results  -  Collection

License 1 - License 2
Show All Figures
getmorefigures.php?uid=PMC4048621&req=5

Figure 1: The experimental procedure and time line.
Mentions: During the initial visit, in order to determine cardiovascular fitness and capacity, resting and peak blood pressure, resting and peak heart rate (HR), and peak oxygen uptake (VO2max) data were collected. The graded exercise test (GXT) was conducted on an electronically braked cycle ergometer (Lode, Quinton Excalibur, Netherlands). The expired air was analyzed for oxygen and carbon dioxide concentration using an automated open circuit system to determine maximal oxygen consumption (VO2max). Following completion of the VO2max test and health history questionnaire, those participants deemed eligible for participation were then scheduled for two additional counterbalanced (GLU and NON-GLU) testing sessions. All experiments were conducted in the morning hours following an overnight fast. Each counterbalanced experimental trial (GLU vs. NON-GLU), lasted approximately 180 minutes (Figure 1). Prior to the experimental trials, participants were provided a standardized breakfast (a bagel and a banana) and water (500 ml) intake to minimize possible confounds. During each experimental trial (GLU vs. NON-GLU), a baseline measure of Tre, Tsk, VO2, profile of mood state, thermal sensation [19] and Heated thermal sensation [20] were collected in an environmentally-controlled room set at 37°C and 50% RH. Participants were then asked to exercise on a cycle ergometer in the climatically controlled chamber, inducing an average dehydration of 2.6 ± 0.3% of their initial body weight. In order to assess the individuals percentage of body weight lost, they were asked during this period to exercise for 25-minute intervals, with interspersed 5 minutes rest periods to measure weight loss. Cycling intensity was set to 50% of the participants VO2max. Prior to the completion of every exercise bout, during minutes 22–25, data was collected for thermal sensation, metabolic rate, Tre, and Tsk. The individuals were then weighed during the 5 minute rest period.

Bottom Line: Total mood disturbance (TMD) score for the POMS was utilized for overall negative mood state and demonstrated a main effect for time (p < 0.05).TMD during recovery was decreased compared to before hydration in both conditions.The non-glucose containing beverage maintained plasma volume and was effective at maintaining body temperature homeostasis in a similar fashion compared to the glucose containing beverage.

View Article: PubMed Central - HTML - PubMed

Affiliation: Exercise and Environmental Physiology Laboratory, Kent State University, Kent, OH, USA.

ABSTRACT

Introduction: Dehydration limits the appropriate delivery of oxygen and substrates to the working muscle. Further, the brain's ability to function may also be compromised whereby thermal sensation and mood state may be altered.

Purpose: The purpose of the present investigation was to compare the thermoregulatory, perceptual, and negative mood state profile in glucose (GLU) vs. non-glucose beverage (NON-GLU) condition.

Methods: Ten healthy men volunteered and were counterbalanced either a GLU or NON-GLU containing beverage on separate mornings. In each condition, they were exposed to 37°C, 50% relative humidity (RH) for baseline, exercise, rehydration, and recovery periods. The exercise period elicited the desired level of dehydration (mean of 2.6 ± 0.3% body weight losses). Upon completion of the protracted exercise, participants were administered either a GLU or NON-GLU containing electrolyte based sports drink ad libitum for 30 min, followed by a recovery period of 15 min in 37°C, 50% RH. Rectal (Tre) and mean skin temperatures (Tsk) were continuously monitored. Gagge (TS) and heated thermal sensation (HTS), profile of mood state (POMS) were measure at the end of each period.

Results: During recovery after rehydration, Tre was not significantly different between conditions (GLU vs. NON-GLU) (37.4 ± 0.8 vs. 37.0 ± 1.2°C); Tsk was also not affected by rehydration in both conditions (36.0 ± 0.5 vs. 36.0 ± 0.6°C) and, TS and HTS did not differ between conditions (0.9 ± 1.3 vs.1.3 ± 0.7) and (1.0 ± 0.8 vs.0.8 ± 0.3). Total mood disturbance (TMD) score for the POMS was utilized for overall negative mood state and demonstrated a main effect for time (p < 0.05). TMD during recovery was decreased compared to before hydration in both conditions.

Conclusion: The non-glucose containing beverage maintained plasma volume and was effective at maintaining body temperature homeostasis in a similar fashion compared to the glucose containing beverage. Furthermore, negative mood state was not different between the two conditions. The non-glucose beverages can serve a valuable role in the exercise environment depending upon the sport, the ambient temperature, the individual, duration of the exercise, the age and training states of the individual.

No MeSH data available.


Related in: MedlinePlus