Cold drink ingestion improves exercise endurance capacity in the heat
Cold drink ingestion improves exercise endurance capacity in the heat
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DOI：
10.1249/mss.0b013e318178465d
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发表时间：
2008-09-01
期刊：
影响因子：
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通讯作者：
Maughan, Ronald J.
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文献类型：
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作者：
Lee, Jason K. W.;Shirreffs, Susan M.;Maughan, Ronald J.
目的：探讨饮用温度对高温下油脂循环能力的影响.研究方法：在两个独立的试验中，8只雄性在炎热（35.0 +/- 0.2摄氏度）和潮湿（60 +/- 1%）的环境中以66 +/- 2%的VO 2峰值（平均值+/- SD）循环至精疲力竭。参与者在运动前30分钟的静坐休息期间摄入三份300 mL的冷（4 ℃）或温（37 ℃）饮料，并在运动期间每10分钟摄入100 mL相同的饮料。记录直肠温度和皮肤温度、心率和出汗率，评估热感觉和感觉到的劳累程度。结果：冷饮组运动时间（63.8 ± 4.3 min）较温饮组（52.0 ± 4.1 min）长（P < 0.001）。在摄入冷饮后的休息期结束时，直肠温度下降了0.5 ± 0.1摄氏度（P < 0.001）。饮料温度对安静时的平均皮肤温度无影响（P = 0.870），但运动20 min后，冷饮组的平均皮肤温度低于热饮组（P < 0.05）。运动前和运动前35 min内，冷饮组心率低于温饮组（P < 0.05）。饮料温度影响出汗率（冷饮和温饮分别为1.22 +/- 0.34和1.40 +/- 0.41 L.h（-1）; P < 0.05）。运动过程中的热感觉评分和感觉用力评分（P < 0.01）均低于饮用冷饮组。结论：与37摄氏度的饮料相比，在高温下运动前和运动期间摄入冷饮可以减少运动期间的生理压力（减少热量积累），从而提高耐力（23 +/- 6%）。
Purpose: To investigate the effect of drink temperature oil cycling capacity in the heat. Methods: Oil two separate trials, eight males cycled at 66 +/- 2% VO2peak(mean +/- SD) to exhaustion in hot (35.0 +/- 0.2 degrees C and humid (60 +/- 1%) environments. Participants ingested three 300-mL aliquots of either it cold (4 degrees C) or a warm (37 degrees C) drink during 30 min of seated rest before exercise and 100 mL of the same drink every 10 min during exercise. Rectal and skin temperatures, heart rate, and sweat rate were recorded, Ratings of thermal sensation and perceived exertion were assessed. Results: Exercise time was longer (P < 0.001) with the cold drink (63.8 +/- 4.3 min) than with the warm drink (52.0 +/- 4.1 min). Rectal temperature fell by 0.5 +/- 0.1 degrees C (P < 0.001) at the end of the resting period after ingestion of the cold drinks. There was no effect of drink temperature on mean skin temperature at rest (P = 0.870) but mean skin temperature was lower from 20 min during exercise with ingestion of the cold drink than with the warm drink (P < 0.05). Heart rate was lower before exercise and for the first 35 min of exercise with ingestion of the cold drink than with the warm drink (P < 0.05). Drink temperature influenced sweat rate (1.22 +/- 0.34 and 1.40 +/- 0.41 L.h(-1) for the cold and the warm drink, respectively; P < 0.05). Ratings of thermal sensation and perceived exertion (P < 0.01) during exercise were lower when the cold drink was ingested. Conclusion: Compared with a drink at 37 degrees C, the ingestion of a cold drink before and during exercise in the heat reduced physiological strain (reduced heat accumulation) during exercise, leading to ail improved endurance capacity (23 +/- 6%).