热暴露工人的液体替换偏好。

A J Clapp, P A Bishop, J L Walker
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引用次数: 25

摘要

本研究检测了两组8名受试者的液体摄入量、体重变化以及水和碳水化合物电解质(ECHO)饮料的适口性,他们穿着不透气的防护服进行了4小时的模拟工业工作。受试者还评价了一种无味的橙色水和四种市售的橙色液体替代饮料的适口性。受试者在300千卡/小时(中等工作速率)下工作30分钟,然后在18、23、27℃湿球温度(WBGT)三种环境中各休息30分钟,共4小时。8名受试者喝水,8名受试者喝ECHO饮料(饮料1)。每次WBGT时,各组平均排汗量相似(p > 0.05)。平均体重变化表示为身体总重量的百分比不喝酒的集团(+ / - 0.16)-0.25公斤在18摄氏度,-0.55(+ / - 0.09)公斤在23摄氏度,和-0.93(+ / - 0.13)公斤27度C平均体重变化ECHO-drinking集团(+ / - 0.12)0.49公斤在18摄氏度,0.13(+ / - 0.12)公斤在23摄氏度,和-0.02(+ / - 0.14)公斤27度C .每个爱喝水的集团的变化是显著不同,在同一温度(p < 0.05)。在所有温度下,试验前和试验后的平均适口性评分结果显示,对饮料1和2的强烈偏好在味觉感知上存在差异(前至后):饮料1,3.8至3.6;饮2、饮3.8至饮3.7;饮3,3.0至2.7,饮4(水),3.2至3.0,饮5,2.1至1.6。饮料1和2的美味度显著高于饮料3 (p < 0.05)。所有饮料的风味吸引力从预发酵前的3.18(+0.96)降低到预发酵后的2.92 (+1.01)(p < 0.05)。在三种温度下工作期间,ECHO的平均自愿消耗量为1561.5 mL(+/- 720.1),而水的平均自愿消耗量为1062.7 mL (+/- 666.4) (p = 0.054)。与ECHO组相比,水组的体重减轻幅度更大,这表明当用水替代液体时,脱水率更高。
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Fluid replacement preferences in heat-exposed workers.

This study examined fluid intake, weight changes, and palatability of water and a carbohydrate-electrolyte (ECHO) beverage in two groups of eight subjects performing 4 hours of simulated industrial work while wearing impermeable protective clothing. Subjects also rated the palatability of a flavorless orange-colored water and four commercially available orange-flavored fluid-replacement drinks. Subjects worked 30 min at 300 Kcal/hour (moderate work rate), followed by 30 min of rest for a total of 4 hours in each of three environments: 18, 23, 27 degrees C wet bulb globe temperature (WBGT). Eight subjects drank water and eight drank an ECHO beverage (Drink 1). Mean sweat production was similar between groups at each WBGT, (p > 0.05). Mean weight changes expressed as percentage of total body weight for the water-drinking group were -0.25 (+/- 0.16) kg in 18 degrees C, -0.55 (+/- 0.09) kg in 23 degrees C, and -0.93 (+/- 0.13) kg in 27 degrees C. Mean weight changes for the ECHO-drinking group were 0.49 (+/- 0.12) kg in 18 degrees C, 0.13 (+/- 0.12) kg in 23 degrees C, and -0.02 (+/- 0.14) kg in 27 degrees C. Each change was significantly different from that of the water-drinking group at the same temperatures (p < 0.05). Mean pre- to post-trial palatability rating results for all temperatures revealed differences in taste perception with strong preferences for Drinks 1 and 2 (pre to post): Drink 1, 3.8 to 3.6; Drink 2, 3.8 to 3.7; Drink 3, 3.0 to 2.7, Drink 4 (water), 3.2 to 3.0, and Drink 5, 2.1 to 1.6. Drinks 1 and 2 were rated significantly more palatable (p < 0.05) than Drink 3. All drinks had a reduced flavor appeal from 3.18 (+0.96) preratings to 2.92 (+1.01) postratings (p < 0.05). Mean voluntary consumption during work across the three temperatures was 1561.5 mL (+/- 720.1) for ECHO versus 1062.7 mL (+/- 666.4) for water (p = 0.054). The water group experienced greater weight loss than the ECHO group, suggesting a greater rate of dehydration when water was used for fluid replacement.

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