变液温补液对足球运动员补水状态的影响

Tri Wahyuni, F. F. Dieny, Aryudhatama Candra, A. Tsani
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摘要

运动时体温升高,特别是在炎热的环境中会导致脱水,因此需要对液体进行调节。目的是了解不同体液温度下补液对运动员补水状态的影响。30名14-18岁男子足球运动员的准实验研究。根据补液温度的变化将受试者分为冷(T1) 10-16C、正常(T2) 20-26C、暖(T3) 40-48C 3组。受试者在运动期间给予1400 ml补液。所给的活动是持续90分钟的足球比赛。收集的数据包括运动前24小时的液体摄入量、运动前和运动后60分钟的体重和尿比重(USG)。双因素分析采用单因素方差分析和Kruskall Wallis检验。根据USG值,受试者运动前脱水程度最低(73.3%),三组受试者运动后均出现脱水(p<0.05)。干预后运动员状态水合对指标体重变化百分比和USG有显著差异(p<0.05)。T1组与T3组差异最显著。结论:温度为10-16℃的补液对体重变化百分比和USG变化的影响低于温度为20-26℃和40-48℃的补液。关键词:温度,流体,水合作用
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The Effect of Rehydration with Variation Fluid Temperature on Hydration Status Among Football Athletes
Increase body temperature during exercise especially in the hot environment can lead to dehydration, so it was needed fluid regulation. The purpose was to know the effect of rehydration with variation fluid temperature on hydration status in among athletes. Quasi experimental study in 30 male football athletes aged 14-18 years old. Subjects were divided into 3 groups based on variations of rehydration fluid temperature, ie cold (T1) 10-16C, normal (T2) 20-26C, warm (T3) 40-48C. Subjects were given 1400 ml rehydration fluids during the exercise period. The activity that was given was the football game with 90 minutes duration. Data collected were fluid intake 24 hours before exercise, body weight and urine specific gravity (USG) before and 60 minutes after exercise. Bivariate analysis used One-way ANOVA and Kruskall Wallis Test. Subjects had minimal dehydration (73,3%) before exercise based on the USG values and all subjects in all three groups were dehydrated after exercise (p<0.05). There were significant difference of status hydration in athletes on indicator percent body weight changes and USG after intervention (p<0.05). The most significant difference was in T1 Vs T3 group. Conclusion: Rehydration fluid with temperature of 10-16C proved to effect the percent body weight change and USG changes that was lower than the rehydration fluid with temperature of 20-26C and 40-48C. Keywords— temperature, fluid, hydration
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