Clapp A J, Bishop P A, Walker J L
South Dakota State University, Department of Health, Physical Education, and Recreation, Brookings 57007, USA.
Am Ind Hyg Assoc J. 1999 Nov-Dec;60(6):747-51. doi: 10.1080/00028899908984497.
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.
本研究调查了两组各八名受试者在穿着不透水防护服进行4小时模拟工业劳动期间的液体摄入量、体重变化以及水和一种碳水化合物 - 电解质（ECHO）饮料的适口性。受试者还对无味橙色水和四种市售橙味补液饮料的适口性进行了评分。受试者在三种环境（湿球黑球温度（WBGT）分别为18、23、27摄氏度）中，以每小时300千卡的工作强度工作30分钟（中等工作强度），随后休息30分钟，共持续4小时。八名受试者饮用了水，八名受试者饮用了ECHO饮料（饮料1）。在每个WBGT水平下，两组的平均出汗量相似（p>0.05）。饮水组以总体重百分比表示的平均体重变化在18摄氏度时为 -0.25（±0.16）千克，23摄氏度时为 -0.55（±0.09）千克，27摄氏度时为 -0.93（±0.13）千克。饮用ECHO饮料组在18摄氏度时的平均体重变化为0.49（±0.12）千克，23摄氏度时为0.13（±0.12）千克，27摄氏度时为 -0.02（±0.14）千克。在相同温度下，每组的体重变化均与饮水组有显著差异（p<0.05）。所有温度下试验前至试验后的平均适口性评分结果显示，味觉感知存在差异，对饮料1和饮料2有强烈偏好（试验前至试验后）：饮料1，从3.8降至3.6；饮料2，从3.8降至3.7；饮料3，从3.0降至2.7；饮料4（水），从3.2降至3.0；饮料5，从2.1降至1.6。饮料1和饮料2的适口性评分显著高于饮料3（p<0.05）。所有饮料的风味吸引力从预评分的3.18（+0.96）降至后评分的2.92（+1.01）（p<0.05）。在三种温度下工作期间，ECHO饮料的平均自愿摄入量为1561.5毫升（±720.1），而水为1062.7毫升（±666.4）（p = 0.054）。饮水组的体重减轻幅度大于ECHO饮料组，这表明用水进行液体补充时脱水率更高。
