van Belzen L, Postma E M, Boesveldt S
Division of Human Nutrition, Wageningen University & Research, Wageningen, The Netherlands.
Division of Human Nutrition, Wageningen University & Research, Wageningen, The Netherlands; Hospital Gelderse Vallei, Ede, The Netherlands; Nutrition & Healthcare Alliance, Ede, The Netherlands.
Physiol Behav. 2017 Oct 15;180:45-52. doi: 10.1016/j.physbeh.2017.08.007. Epub 2017 Aug 12.
The sensation of thirst plays an important role in the consumption of water or other fluids to rehydrate the body in order to keep bodily functions working properly. An increase in saliva secretion, wetting the mouth by ingestion of liquids, and cooling and sour components in products can alleviate this sensation already before absorption of fluids by the body. This study aimed to investigate the thirst-quenching ability of water-based products differing in temperature and texture (cold solids and cool liquids), flavour (flavoured and non-flavoured) and sugar content in two consecutive experiments. The first experiment tested four products of 10ml each (flavoured popsicles, flavoured beverages, ice cubes, and water). 45 healthy, thirsty participants (8 men and 37 women, mean age 25.7years SD±6.6) were randomly assigned to a flavour group representing the flavour of the popsicles and beverages: mint, lemon, raspberry. Each flavour group tasted all four products (popsicles, beverages, water, ice cubes) in four sessions on consecutive days. Participants rated their thirst and four attributes (flavour intensity, thirst-quenching, refreshing, saliva stimulating) during 3min of consumption on a 100mm VAS scale and ranked all four products on thirst-quenching ability at the end of the last session. The second experiment was performed similarly (n=61, 6 men and 55 women, mean age 23.5years SD±2.87), but used sugar-reduced popsicles to compare to the regular popsicles from the first experiment. In addition, saliva was collected before and after consumption. In the first experiment, cold solid (55.8±0.99) and flavoured (55.9±0.95) products were found to be more thirst-quenching than cool liquid (52.8±0.96) and non-flavoured products (52.8±0.96). The second experiment confirmed that saliva production increased upon consumption of these popsicles, with an increase of saliva weight from 1.7g SD ±0.15 before consumption to 2.0 SD ±0.22 after consumption. Sugar-reduced popsicles were similar in thirst-quenching ability compared to regular popsicles. Overall, cold, solid, flavoured products (such as popsicles) performed best in quenching thirst, and it appeared that sugar-reduction in these products to create healthier alternatives can be achieved without compromising on thirst-quenching abilities. These results can be useful for optimisation of products to alleviate thirst in daily life, as well as in clinical settings for patients where fluid restriction is needed.
口渴的感觉在人体摄入水或其他液体以补充水分从而使身体机能正常运转的过程中起着重要作用。唾液分泌增加、通过摄入液体湿润口腔以及产品中的清凉和酸味成分，在身体吸收液体之前就能减轻这种感觉。本研究旨在通过两个连续的实验，探究不同温度、质地（冷固体和凉液体）、风味（有风味和无风味）及糖分含量的水性产品的解渴能力。第一个实验测试了四种每种10毫升的产品（有风味的冰棒、有风味的饮料、冰块和水）。45名健康且口渴的参与者（8名男性和37名女性，平均年龄25.7岁，标准差±6.6）被随机分配到一个代表冰棒和饮料风味的风味组：薄荷味、柠檬味、树莓味。每个风味组在连续四天的四个时间段品尝所有四种产品（冰棒、饮料、水、冰块）。参与者在饮用3分钟内，使用100毫米视觉模拟量表对他们的口渴程度以及四个属性（风味强度、解渴程度、清爽度、唾液刺激度）进行评分，并在最后一个时间段结束时对所有四种产品的解渴能力进行排名。第二个实验以类似方式进行（n = 61，6名男性和55名女性，平均年龄23.5岁，标准差±2.87），但使用了低糖冰棒与第一个实验中的常规冰棒进行比较。此外，在饮用前后收集唾液。在第一个实验中，发现冷固体（55.8±0.99）和有风味的产品（55.9±0.95）比凉液体（52.8±0.96）和无风味的产品（52.8±0.96）更能解渴。第二个实验证实，食用这些冰棒后唾液分泌增加，唾液重量从食用前的1.7克标准差±0.15增加到食用后的2.0标准差±0.22。低糖冰棒与常规冰棒的解渴能力相似。总体而言，冷的、固体的、有风味的产品（如冰棒）在解渴方面表现最佳，而且似乎在不影响解渴能力的情况下，可以减少这些产品中的糖分以创造更健康的替代品。这些结果对于优化日常生活中缓解口渴的产品以及需要限制液体摄入的临床患者的产品可能会有所帮助。
