Impact of Isotonic Beverage on the Hydration Status of Healthy Chinese Adults in Air-Conditioned Environment

Siow, Phei Ching; Tan, Wei Shuan Kimberly; Henry, Christiani Jeyakumar

doi:10.3390/nu9030242

Cited by 9 publications

(6 citation statements)

References 32 publications

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“…Despite these differences in BHI, bioelectrical impedance measures of ICW, ECW, and TBW remained similar between trials, consistent with observations following isotonic beverage ingestion by Siow et al [ 36 ]. Perhaps differences in fluid retention were the result of unabsorbed fluid remaining in the gut post ingestion, as there were no observed differences in fluid compartments [ 36 ]. However, this could also be due to a lack of sensitivity in BIA detecting differences in fluid compartments post fluid ingestion, as has previously been reported [ 37 ].…”

Section: Discussionsupporting

confidence: 88%

Utility of an Isotonic Beverage on Hydration Status and Cardiovascular Alterations

et al. 2022

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This study determined the beverage hydration index (BHI) and postprandial cardiac autonomic activity after consuming an isotonic beverage (IB) compared to distilled water (DW). Twenty-two participants (50% female; mean ± SD; age, 27 ± 3 year; height, 169.1 ± 12.6 cm; weight, 73.3 ± 13.8 kg; BF%, 23 ± 10%) completed two experimental trials where they consumed 1 L DW or an IB; after which urine volume and cardiac autonomic activity was measured through 240 min. Cardiac autonomic activity was quantified using heart rate (HR), log transformed heart rate variability measures (root mean square of successive R–R intervals; RMSSD; low frequency, LF; and high frequency, HF) and systolic time intervals (pre-ejection period, PEP). BHI was significantly greater after IB consumption at min 0 (MD [95% CI]; 1.31 [0.35, 2.27]), 180 min (0.09 [0.022, 0.16]), and 240 min (0.1 [0.03, 0.17]) compared to DW (p = 0.031). Net fluid balance was significantly greater in IB than DW at 180 min (90 [−16.80, 196.81]) and 240 min (106 [−13.88, 225.88]) (p = 0.037). HR decreased over time in both beverage trials but was higher following IB ingestion at 0 min (3.9 [−2.42, 10.22]), 30 min (5.3 [−0.94, 11.54]), and 60 min (2.7 [−3.42, 8.82]) (p = 0.0002). lnHF was greater 30 min post DW ingestion compared to IB (0.45 [−0.23, 1.13]) (p = 0.039). IB promotes greater fluid retention capacity compared to DW within 4 hours of consumption. The variations in cardiac autonomic measures may warrant further investigation in clinical populations (i.e., patients with autonomic failure).

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Section: Discussionsupporting

confidence: 88%

Utility of an Isotonic Beverage on Hydration Status and Cardiovascular Alterations

et al. 2022

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“…After the distillation procedure, there was an increase in the pH of the water, that is, pH = 6.96, and it contains no impurities. 19 , 20 …”

Section: Discussionmentioning

confidence: 99%

Comparative Evaluation of Changes in Salivary pH and Streptococcus mutans Count in Saliva by Natural Sugar Substitutes: An In Vivo Study

Brar,

Bajaj,

Bhola

et al. 2023

International Journal of Clinical Pediatric Dentistry

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A bstract Aim The purpose of this study was to compare the effect of natural sugar substitutes—stevia, jaggery, and honey on salivary pH and Streptococcus mutans (S. mutans) count in saliva. Materials and methods Children aged between 7 and 12 years with no active carious lesion were selected. A total of 80 subjects were randomly selected and divided into three experimental groups and one control group, with 20 subjects in each group. Prior to rinsing with the respective solutions, the baseline pH and S. mutans count were evaluated for each individual. All solutions were freshly prepared whenever required. After rinsing with the respective solutions, saliva samples were collected to evaluate pH and S. mutans count. The pH was analyzed at different time intervals, that is, 0 (immediately after rinsing), 15, and 30 minutes. The S. mutans count was analyzed after 30 minutes of rinsing with the respective solutions. Results The results were tabulated and statistically analyzed using one-way analysis of variance (ANOVA) and post hoc tests. The results depicted that group I (stevia) showed a maximum increase in salivary pH, followed by group III (honey) and group III (jaggery) at different time intervals (0, 15, and 30 minutes). The maximum number of subjects who had shown a decrease in S. mutans count were from group III (honey), followed by group I (stevia), and group II (jaggery) after 30 minutes of rinsing with the respective solutions when compared to baseline S. mutans count. Clinical significance It is a universally known fact that dental caries is a multifactorial disease process, one of the key factors of which is the consumption of sugar. Of all the fermentable carbohydrates, sucrose is considered the archcriminal in the carious process. Hence, this advocates the need for developing suitable sugar substitutes that help in controlling dental caries. An ideal sugar substitute should not only minimize the risk of dental caries but also should have nutritional benefits. Conclusion Natural sugar substitutes (stevia, jaggery, and honey) have the ability to reduce caries risk in children. How to cite this article Sharma W, Bhola M, Bajaj N, et al. Comparative Evaluation of Changes in Salivary pH and Streptococcus mutans Count in Saliva by Natural Sugar Substitutes: An In Vivo Study. Int J Clin Pediatr Dent 2023;16(5):728–733.

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“…It is assumed, isotonic can reduce dehydration status because it contains minerals that are needed by the body, such as water, carbohydrates and electrolytes are high. [24] The high presence of carbohydrates and electrolytes helps replace lost body fluids more quickly. The electrolyte content in isotonic beverage has a composition similar to human body fluids, making it easier to absorb and quickly replace lost fluids and electrolytes.…”

Section: Differences In Dehydration Status Based On the Type Of Drinkmentioning

confidence: 99%

“…[38] The results of this study were in line with previous research conducted on healthy male subjects either consumed isotonic beverage over a period of 8 hours in a controlled air-conditioned environment and sports science students who were given 5000 m of physical activity, where the administration of isotonic drinking water affected dehydration status. [24] [23].…”

Section: Differences In Dehydration Status Based On the Type Of Drinkmentioning

confidence: 99%

“…The most effective drinks in maintaining fluid balance are those that contain macronutrients and electrolytes. [23], [24] Mineral water and isotonic beverage are used in lowering the level of dehydration because they can replace fluids lost in the body when working in hot environments. Previous studies have shown that the administration of mineral water can improve hydration status better, which is indicated by changes in the hydration status of subjects in conditions before and after the intervention which can be seen directly from changes in urine color levels for the better.…”

Section: Introductionmentioning

confidence: 99%

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Short-Term Dehydration Status Based on The Type of Drinking Water Consumed by Workers Exposed to High Temperatures

Haritsatama,

Nurullita,

Harahap

2023

IJRSI

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Background: The process of making tofu in the home industry has the risk of exposing high heat to the environment. This heat comes from the process of boiling soybeans in high temperatures and for a long time. The heat that exposes workers will encourage excessive sweating and cause dehydration. Dehydration is a condition experienced by the body when losing fluids. The body needs fluids containing electrolytes to replace electrolytes lost due to dehydration. For this reason, it is necessary to supplement drinking water to overcome dehydration by choosing drinks that have the potential to reduce dehydration, namely those that have high electrolytes, including mineral water and isotonic beverage. The purpose of the study was to determine the effect of the type of drinking water on dehydration status in tofu industry workers. Method: Quasi-experimental with time series design. the sampling technique, used a total of 40 workers using inclusion and exclusion criteria. The provision of mineral water and isotonic beverage were given on different days with a break of one day. Drinking water was given for 3.5 hours of work, with an intensity of 200 ml every 30 minutes. Measurement of dehydration status using urine color standards and subjective complaints of dehydration. Measurement of dehydration status was performed after administration of the intervention. Data analysis used the Friedman test. Results: Dehydration status on pre-treatment, 100% of workers were dehydrated, after giving mineral water as many as 97.2% of workers were dehydrated while after giving isotonic beverage as much as 85.8% were dehydrated. The Friedman test showed a value of p = 0.001. Conclusion: There is a significant effect of the type of water on dehydration status.

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Impact of Isotonic Beverage on the Hydration Status of Healthy Chinese Adults in Air-Conditioned Environment

Cited by 9 publications

References 32 publications

Utility of an Isotonic Beverage on Hydration Status and Cardiovascular Alterations

Utility of an Isotonic Beverage on Hydration Status and Cardiovascular Alterations

Comparative Evaluation of Changes in Salivary pH and Streptococcus mutans Count in Saliva by Natural Sugar Substitutes: An In Vivo Study

Short-Term Dehydration Status Based on The Type of Drinking Water Consumed by Workers Exposed to High Temperatures

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