The effect of hot and cold drinks on thermoregulation, perception and performance: the role of the gut in thermoreception

Purpose. Hot compared to cold drinks alter sweating responses during very low intensity exercise in temperate conditions. The thermoregulatory, perceptual and performance effects of hot compared to cold drinks in hot, dry conditions during high-intensity exercise have not been examined. Method. Ten participants (mean ± SD characteristics age 25 ± 5 years, height 1.81 ± 0.07 m, body mass 73.5 ± 10.6 kg, maximal power output (PMax) 350 ± 41 W). completed two conditions where they drank four boluses (ingested at -9, 15, 30 & 45 minutes respectively) of 3.2 mL.kg-1 (~960 mL total) of either a COLD (5.3°C) or a HOT drink (49.0°C), which were contrasted to a no drink CONTROL. They cycled for 60-minutes (55% PMax in hot (34.4°C) dry (34% RH) ambient conditions followed by a test to exhaustion (TTE; 80% PMax). The thermoregulatory, performance and perceptual implications of drink temperature were measured. Results. TTE was worse in the CONTROL (170 ± 132 s) than the COLD drink (371 ± 272 s; p = .021) and HOT drink conditions (367 ± 301 s; p = .038) which were not different (p = .965). Sweat responses (i.e. reflex changes in mean skin temperature (Tmsk) and galvanic skin conductance) indicated transient reductions in sweating response after COLD drink ingestion. The COLD drink improved thermal comfort beyond the transient changes in sweating. Conclusion. Only COLD drink ingestion changed thermoregulation but improved perceptual response. Accordingly, we conclude a role for gut thermoreception in thermal perception during exercise in hot, dry conditions

The effect of acute consumption of a flavonol-rich cocoa drink on cerebral vasomotor reactivity in African Americans

textAfrican Americans (AA) are at great risk of cardiovascular diseases (CVD) which can lead to brain damage, dementia, and endothelial dysfunction. Decreased nitric oxide (NO) bioavailability contributes cardiovascular disease in AA population. Flavonols of the subclass known as flavonoids that have several beneficial effects on cerebral blood flow and cerebral vasomotor reactivity (CVMR). This study investigated the effects of the acute consumption of a flavanol-rich cocoa drink on CVMR. Ten non-smoking African American (6 males and 3 females) participants were randomly recruited. The subjects participated in two experimental sessions which were separated before and after the consumption of cocoa drink. For the pre-session, baseline CVMR was measured by the hypercapnia rebreathing (CVMR test) prior to the consumption of the cocoa drink and the again at 2h after consumption of one serving of the cocoa drink (45g of cocoa mixed with 8oz of cold water). Cerebral vascular conductance (CVC) was significantly increased in the post-study during hypercapnia rebreathing compared with the pre-study(post-study: 3.649 ± 1.833 CVC % of baseline/mmHg, pre-study: 2.483 ± 1.418 CVC % of baseline/mmHg vs. P < 0.05) Thus, CVMR was significantly increased in the post-study after the acute consumption of a flavonol-rich cocoa drink compared to the pre-study in AA.Kinesiology and Health Educatio

Cardiovascular and metabolic responses to the ingestion of caffeinated herbal tea: drink it hot or cold?

Tea is usually consumed at two temperatures (as hot tea or as iced tea). However, the importance of drink temperature on the cardiovascular system and on metabolism has not been thoroughly investigated. The purpose of this study was to compare the cardiovascular, metabolic and cutaneous responses to the ingestion of caffeinated herbal tea (Yerba Mate) at cold or hot temperature in healthy young subjects. We hypothesized that ingestion of cold tea induces a higher increase in energy expenditure than hot tea without eliciting any negative effects on the cardiovascular system.Methods: Cardiovascular, metabolic and cutaneous responses were analyzed in 23 healthy subjects (12 men and 11 women) sitting comfortably during a 30-min baseline and 90 min following the ingestion of 500 mL of an unsweetened Yerba Mate tea ingested over 5 min either at cold (~3°C) or hot (~55°C) temperature, according to a randomized cross-over design.Results: Averaged over the 90 min post-drink ingestion and compared to hot tea, cold tea induced (1) a decrease in heart rate (cold tea: −5 ± 1 beats.min−1; hot tea: −1 ± 1 beats.min−1, p < 0.05), double product, skin blood flow and hand temperature and (2) an increase in baroreflex sensitivity, fat oxidation and energy expenditure (cold tea: +8.3%; hot tea: +3.7%, p < 0.05). Averaged over the 90 min post-drink ingestion, we observed no differences of tea temperature on cardiac output work and mean blood pressure responses.Conclusion: Ingestion of an unsweetened caffeinated herbal tea at cold temperature induced a greater stimulation of thermogenesis and fat oxidation than hot tea while decreasing cardiac load as suggested by the decrease in the double product. Further experiments are needed to evaluate the clinical impact of unsweetened caffeinated herbal tea at a cold temperature for weight control

Faktor pencetus tonsilitis pada anak usia 5-6 tahun di wilayah kerja puskesmas bayat kabupaten klaten

Tonsillitis caused by streptococcus infection or virus which acute or chronic nature. Tonsillitis often occurs to children 2 to 3 old years and often rise in children age also year. Children often consume is like fried food, spicy food, and also cold drink and hygiene the mouth can be exposed. The research uses case control. The subject of research is 40 children aged 5-6 years old and went on a check in primary health service of Bayat Klaten divided into 2 groups. 20 respectively as case group and 20 as group control. Instrument research use questionnaire habits fried food, spicy food , and also beverage cold and hygiene of mouth. Instrument data analysis use test chi square. The results of the study known of the habit of eating fried food, drinking of cold drink, hygiene mouth associated with an tonsillitis incidence with p-value 0.05

In Another Country

That summer we lived in an icebox of a house, where nothing worked. The gas stove was stuck in a chimney that had no fireplace, plaid linoleum covered the chipped and rotting floor, a cold wet wind blew through the cracks in the doors and windows, the light bulbs hummed and fluttered, the clock struck at odd and unwarranted times, and we weren\u27t allowed to drink the water from the sink because it came from an impure place. [excerpt

Reduction of voluntary dehydration during effort in hot environments

During an experimental marching trip the daily positive fluid balance was preserved by providing a wide choice of beverages during the hours of the day. It was found that the beverage most suitable for drinking in large quantities during periods of effort was a cold drink with sweetened (citrus) fruit taste. Carbonated drinks, including beer, but milk also, were found unsuitable for this purpose

Influence of açai fruits (Euterpe oleracea Mart.) conservation on the acceptance of açai drink.

The açai drink is consumed habitually by populations of northern Brazil, but one of the major bottlenecks in the production of this drink is the seasonality of fruit production. Hence the needs to study the influence of cold storage on the transport of fruits from distant locations, such as the archipelago of Bailique (AP, Brazil) until the consumer centers. In this context, fruits collected and packaged under refrigeration and room temperatures were transported by boat for twelve hours and were subsequently processed in a mixer. Sensory analysis was performed in two consecutive days and the samples were stored under refrigeration. This analysis was performed by affective method with global acceptance (n=54) and the samples presented in a balanced way. It was used a hedonic scale with 9 points, ranging from like extremely (9) to dislike extremely (1). The results show that cold storage of the fruits affected significantly (p=0.002467) the acceptance of beverages in both two days of sensory evaluation. On the first day, the drink originated from fruits transported at cold storage received note 8 (liked a lot), while the drink from fruits at room temperature reached grade 7 (like moderately). On the second day of evaluation, the drink from refrigerated fruits received note 7 (like moderately) and drink from fruits stored at room temperature obtained note 5 (indifferent). Considering the type of preservation of fruits, no sensory difference was detected between the drinks from refrigerated fruits served on the two consecutive days, as well as no significant difference in drink of fruits transported at room temperature in this same period. It was concluded that açai fruits collected in regions distant from the consumer center, but kept under refrigeration, produce a drink with a considerable acceptance level, and they could be an alternative for supply of raw material during the off season.Resumo P1.5.010

Neural nets - their use and abuse for small data sets

Neural nets can be used for non-linear classification and regression models. They have a big advantage over conventional statistical tools in that it is not necessary to assume any mathematical form for the functional relationship between the variables. However, they also have a few associated problems chief of which are probably the risk of over-parametrization in the absence of P-values, the lack of appropriate diagnostic tools and the difficulties associated with model interpretation. The first of these problems is particularly important in the case of small data sets. These problems are investigated in the context of real market research data involving non-linear regression and discriminant analysis. In all cases we compare the results of the non-linear neural net models with those of conventional linear statistical methods. Our conclusion is that the theory and software for neural networks has some way to go before the above problems will be solved