Effects of isomaltulose ingestion on postexercise hydration state and heat loss responses in young men

Abstract

New Findings What is the central question of this study?What are the effects of isomaltulose, an ingredient in carbohydrate–electrolyte beverages to maintain glycaemia and attenuate the risk of dehydration during exercise heat stress, on postexercise rehydration and physiological heat loss responses? What is the main finding and its importance?Consumption of a 6.5% isomaltulose–electrolyte beverage following exercise heat stress restored hydration following a 2 h recovery as compared to a 2% solution or water only. While the 6.5% isomaltulose–electrolytes increased plasma volume and plasma osmolality, which are known to modulate postexercise heat loss, sweating and cutaneous vascular responses did not differ between conditions. Consequently, ingestion beverages containing 6.5% isomaltulose–electrolytes enhanced postexercise rehydration without affecting heat loss responses. Abstract Isomaltulose is a disaccharide carbohydrate widely used during exercise to maintain glycaemia and hydration. We investigated the effects of ingesting a beverage containing isomaltulose and electrolytes on postexercise hydration state and physiological heat loss responses. In a randomized, single‐blind cross‐over design, 10 young healthy men were hypohydrated by performing up to three 30 min successive moderate‐intensity (50% heart rate reserve) bouts of cycling, each separated by 10 min, while wearing a water‐perfusion suit heated to 45°C. The protocol continued until a 2% reduction in body mass was achieved. Thereafter, participants performed a final 15 min moderate‐intensity exercise bout followed by a 2 h recovery. Following cessation of exercise, participants ingested a beverage consisting of (i) water only (Water), (ii) 2% isomaltulose (CHO‐2%), or (iii) 6.5% isomaltulose (CHO‐6.5%) equal to the volume of 2% body mass loss within the first 30 min of the recovery. Changes in plasma volume (ΔPV) after fluid ingestion were greater for CHO‐6.5% compared with CHO‐2% (120 min postexercise) and Water (90 and 120 min) (all P ≤ 0.040). Plasma osmolality remained elevated with CHO‐6.5% compared with consumption of the other beverages at 30 and 90 min postexercise (all P ≤ 0.050). Urine output tended to be reduced with CHO‐6.5% compared to other fluid conditions (main effect, P = 0.069). Rectal and mean skin temperatures, chest sweat rate and cutaneous perfusion did not differ between conditions (all P > 0.05). In conclusion, compared with CHO‐2% and Water, consuming a beverage consisting of CHO‐6.5% and electrolytes during recovery under heat stress enhances PV recovery without modulating physiological heat loss responses.

2021 International Consensus on Cardiopulmonary Resuscitation and Emergency Cardiovascular Care Science With Treatment Recommendations: Summary From the Basic Life Support; Advanced Life Support; Neonatal Life Support; Education, Implementation, and Teams; First Aid Task Forces; and the COVID-19 Working Group

“…For the critical outcome of vital signs, 2 RCTs 369,382 and 1 non-RCT 381 including 53 subjects observed no difference in heart rate at time points from 60 to 120 minutes after rehydration with any tested CED concentration compared with water. 369,381,382…”

“…379 Two studies failed to show a significant difference in plasma osmolality at 60 and 90 minutes after rehydration with 5% to 6.6% CEDs. 369,382…”

The Beverage Hydration Index: Influence of Electrolytes, Carbohydrate and Protein

“…For example, the addition of salt to ingested fluids directly improves fluid retention, particularly when restoring fluid balance after significant electrolyte loss occurs via sweating elicited by exercise [ 3 , 4 , 5 ]. Moreover, the inclusion of other macronutrients (e.g., carbohydrate, protein) in athletes further benefits the restoration of fluid balance [ 6 , 7 , 8 , 9 ] in addition to facilitating recovery from exercise by replenishing muscle glycogen and aiding protein re-synthesis, respectively [ 10 ].…”

Aspects of Composite Recipes for Candy Glasses Production

“…Isomaltulose is a disaccharide carbohydrate that is essential for maintaining glycemia and hydration. With an active lifestyle, it is required to carry out recovery processes after training and physiological heat loss (Amano et al, 2019). One of the factors regulating food intake is circulating blood glucose, suggesting that an increase in blood glucose concentration promotes satiety, and low concentrations signal hunger.…”