Water

Meyer, Flávia; Timmons, Brian W.; Wilk, Boguslaw; Leites, Gabriela Tomedi

doi:10.1016/b978-0-12-813922-6.00046-1

Cited by 3 publications

References 80 publications

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The youth athlete in hot and cold environments

Falk,

Dotan

2023

Oxford Textbook of Children's Sport and Excercise Medicine 4e

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Children and adults employ different thermoregulatory strategies. Under heat stress, children rely more on non-evaporative heat exchange, while sweating is adults’ foremost heat-dissipation process. Several anatomical, physiological, and psychological factors can affect differential risk of thermal injury in the child versus the adult athlete. Children have greater surface-area-to-mass ratio, lower sweating rate, higher peripheral blood flow in the heat, and a greater extent of vasoconstriction in the cold. They can acclimatise to a similar extent but do so at a lower rate than adults. Differences in perceived exertion and thermal strain, cumulative experience, cognitive development, and decision-making capacity may negatively affect the youth athlete’s behaviour under competitive and other situations, possibly subjecting him or her to sub-par performance or to greater risk of thermal injury. However, except for limited environmental conditions, children in general, and youth athletes in particular, are physiologically capable of handling environmental challenges as effectively as adults.

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The youth athlete in hot and cold environments

Falk,

Dotan

2023

Oxford Textbook of Children's Sport and Excercise Medicine 4e

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Origins of thirstiness sensation and current food solutions

Picó‐Munyoz,

Tárrega,

Laguna

2023

Comp Rev Food Sci Food Safe

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The sensation of thirstiness is the desire to drink water. In certain situations, the ingestion of liquid water can be restricted. As a result, thirstiness is not relieved, resulting in an uncomfortable and distressing situation. The present review describes thirstiness and hydration, the food products and beverages that cause thirstiness, and the beverages and food products currently available to quench thirstiness in individuals with restricted access to liquid ingestion. It also discusses how to measure the effectiveness of calming thirstiness. To diminish thirstiness distress, different alternatives to liquids are proposed. Individuals with swallowing disorders are given thickened water, individuals with restricted water ingestion are given ice cubes or ice popsicles of different flavors, and sportspeople are given energy gels. However, current beverage solutions seem not to relieve thirst fully, although some stimuli like iced water, flavors (especially lemon and mint), or acids seem to work better than plain stimuli and could be added to existing products. Therefore, there is still a need to incorporate these strategies into beverage and food formulations and to test their effectiveness.

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Development of low‐alcohol isotonic beer by interrupted fermentation

Fusco

Madaleno

Bianchi

et al. 2019

Int J of Food Sci Tech

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Summary Alcohol‐free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective of this study was to develop a low‐alcohol isotonic beer (<0.5% v/v) by interrupted fermentation. Moreover, the major objective is to compare the developed product to commercial beverages (sports drinks, ‘Pilsen' regular beer, alcohol‐free beers and low‐alcohol isotonic beer). The beverages were evaluated based on pH, alcohol content (% v/v), total titratable acidity (mEq L−1), osmolality (mOsmol kg−1), bitterness International Bitterness Units, colour European Brewery Convention, total phenolic compounds (mg L−1 gallic acid), reducing and total sugars (%) and Na and K contents (mg L−1). The developed low‐alcohol isotonic beer presented characteristics similar to sports drinks, with the advantage of being richer in phenolic compounds and suitable osmolality. Despite salts were added in its formulation, the grades attributed to all beers employed in the sensory evaluation, as well as the purchase intention did not present significant differences.

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Water

Cited by 3 publications

References 80 publications

The youth athlete in hot and cold environments

The youth athlete in hot and cold environments

Origins of thirstiness sensation and current food solutions

Development of low‐alcohol isotonic beer by interrupted fermentation

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