Factors affect net body fluid retention in milk and its application to prevent heat illness.

为了防止运动后再次脱水，我们研究了各种实验饮料的体液潴留。 我们发现牛奶和豆浆对体液潴留有很强的作用。 这些活性是由牛奶和豆奶中的粗蛋白质引起的，而不是由特定的蛋白质引起的。 通过透析去除电解质制备的乳蛋白溶液可升高血浆醛固酮水平，维持血浆钠水平和渗透压。 此外，碳水化合物蛋白质溶液对于糖原恢复和液体保留是上级的，因为在蛋白质溶液中添加碳水化合物不会减少体液保留。

To prevent re-dehydration after exercise, we investigated the body fluid retention of various experimental drinks. We found strong activities in milk and soymilk on body fluid retention. These activities were caused by crude proteins in milk and soymilk not by a specific protein. Milk protein solution, which were prepared by removing electrolytes by dialysis, elevated plasma aldosterone level and maintained plasma sodium level and osmolality. Furthermore, carbohydrate protein solution were superior for glycogen recovery and fluid retention because addition of carbohydrate to protein solution did not decrease body fluid retention.