Anthony Clapp

Effects of Carbohydrate-Electrolyte Content of Beverages on Voluntary Hydration in a Simulated Industrial Environment

This study examined the effects of ingesting beverages of varying electrolyte-carbohydrate (ECHO) composition on hydration, sensory response, physiological function, and work performance during 4 hours of simulated industrial work for subjects wearing impermeable protective clothing (PC). Male subjects (N=18) completed four separate work sessions. Each session consisted of 30 min of treadmill walking with intermittent arm curls at 300 kcal per hour (moderate work rate), followed by 30 min of rest, for a total of 4 hours at 33 degrees C wet-bulb globe temperature. Excessive physiological strain prevented only four subjects from completing the 4-hour protocol. A different beverage was provided for consumption ad libitum for each work trial in a repeated measures, double-blind design. The beverages included lime colored water (W), lemon-lime placebo (P), lemon-lime ECHO with 18 mEq/L NaCl (ECHO18), and lemon-lime ECHO with 36 mEq/L NaCl (ECHO36). There was no difference in sweat production among the four trials (p = 0.61). Mean (standard deviation [SD]) fluid consumption was significantly greater for the ECHO36 [771 (+/-264) mL per hour] as compared with the W [630.6 (+/-234) mL per hour] and the P [655.2 (+/-228) mL per hour] (p<0.05), but not significantly greater than the ECHO18 [740.4 (+/-198) mL per hour]. Also, consumption of the ECHO18 was significantly greater than the W. Mean (SD) weight change, expressed as a percentage of total body weight (pre minus post), was -0.55(+/-0.8) for W, -0.31(+/-1.0) for P, -0.01(+/-1.1) for ECHO18, and +0.11(+/-1.1) for ECHO36 (p = 0.06). Subjects drank less and tended to experience greater weight loss in trials in which W or P were provided compared with trials in which either ECHO was provided. Thus, ECHO beverages, when provided ad libitum to workers wearing PC in a hot environment, produced better hydration than water.

Rapid cooling techniques in joggers experiencing heat strain

This study examined subjects that exercised on three occasions in a heated environment (WBGT = 39 degrees C] until they experienced heat strain. Since morbidity and mortality due to heat injury increase with the duration of elevated core temperature, it is important that techniques to lower core temperature be evaluated. Following three exercise sessions, subjects underwent each of three core cooling treatments in random order: 1) Torso immersion in cool water, 2) Hands and feet immersion in cool water, and 3) Sit-in-shade with a 1.5mph breeze provided. Subjects (n=5) consistently reached peak rectal temperatures of 38.8 (+/-0.1) degrees C following each exercise bout in the heated environment. Torso immersion produced a significantly (p<0.05) greater rate of decline in rectal temperature (0.25+/-0.10 degrees C/min) than the hands and feet immersion technique (0.16+/-0.05 degrees C/min) and the sit in the shade technique (0.11+/-0.04 degrees C/min). After only 10 minutes of cooling, the differences among cooling techniques were evident. Similar trends were observed for mean heart rate readings, albeit not significant (p>0.05). It was concluded that rectal temperatures can be reduced rapidly through the use of a cool water torso-immersion technique.

Fluid Replacement Preferences in Heat-Exposed Workers

This study examined fluid intake, weight changes, and palatability of water and a carbohydrate-electrolyte (ECHO) beverage in two groups of eight subjects performing 4 hours of simulated industrial work while wearing impermeable protective clothing. Subjects also rated the palatability of a flavorless orange-colored water and four commercially available orange-flavored fluid-replacement drinks. Subjects worked 30 min at 300 Kcal/hour (moderate work rate), followed by 30 min of rest for a total of 4 hours in each of three environments: 18, 23, 27 degrees C wet bulb globe temperature (WBGT). Eight subjects drank water and eight drank an ECHO beverage (Drink 1). Mean sweat production was similar between groups at each WBGT, (p > 0.05). Mean weight changes expressed as percentage of total body weight for the water-drinking group were -0.25 (+/- 0.16) kg in 18 degrees C, -0.55 (+/- 0.09) kg in 23 degrees C, and -0.93 (+/- 0.13) kg in 27 degrees C. Mean weight changes for the ECHO-drinking group were 0.49 (+/- 0.12) kg in 18 degrees C, 0.13 (+/- 0.12) kg in 23 degrees C, and -0.02 (+/- 0.14) kg in 27 degrees C. Each change was significantly different from that of the water-drinking group at the same temperatures (p < 0.05). Mean pre- to post-trial palatability rating results for all temperatures revealed differences in taste perception with strong preferences for Drinks 1 and 2 (pre to post): Drink 1, 3.8 to 3.6; Drink 2, 3.8 to 3.7; Drink 3, 3.0 to 2.7, Drink 4 (water), 3.2 to 3.0, and Drink 5, 2.1 to 1.6. Drinks 1 and 2 were rated significantly more palatable (p < 0.05) than Drink 3. All drinks had a reduced flavor appeal from 3.18 (+0.96) preratings to 2.92 (+1.01) postratings (p < 0.05). Mean voluntary consumption during work across the three temperatures was 1561.5 mL (+/- 720.1) for ECHO versus 1062.7 mL (+/- 666.4) for water (p = 0.054). The water group experienced greater weight loss than the ECHO group, suggesting a greater rate of dehydration when water was used for fluid replacement.

A Review of Fluid Replacement for Workers in Hot Jobs

Prolonged work in hot environments leads to progressive water and electrolyte loss from the body. The rate of sweating varies among individuals and depends on the environmental conditions, but in protective clothing and very hot environments rates can reach 2.25 L/hour. Because hypohydration will impair work performance and increases the risk of heat injury, consumption of fluids is necessary to prevent dehydration and enhance performance. Much of the research on rehydration has been conducted in athletic settings. The purpose of this review is to interpret the existing research literature on hydration in a way that is useful to industrial hygienists and safety experts. The authors hope to provide industrial hygienists and safety professionals with scientific bases for making recommendations regarding beverage availability and hydration practices. Although water is a very common beverage, some previous research has reported that drinks containing low to moderate levels of electrolytes and carbohydrates may provide some significant advantages in industrial situations. In general these studies seem to support the use of electrolyte-carbohydrate beverages as a supplement to water or as a replacement for water.